Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality

Area of Science:

• Food Science and Technology
• Biotechnology
• Nutritional Science

Background:

• Wheat bran (WB) is a milling by-product rich in insoluble dietary fiber (IDF), which negatively impacts whole-wheat bread quality.
• Developing strategies to improve WB's nutritional and functional properties is crucial for its valorization.

Purpose of the Study:

• To investigate the effects of solid-state fermentation using four mushroom strains on WB's nutritional and functional properties.
• To evaluate the impact of fermented WB on whole-wheat bread quality.

Main Methods:

• Solid-state fermentation of WB using Pleurotus pulmonarius, Ganoderma lucidum, Pleurotus citrinopileatus, and Hericium erinaceus.
• Analysis of dietary fiber (IDF and SDF), phenolic compounds, and dough viscoelasticity.
• Baking trials incorporating fermented WB and evaluating bread quality parameters (specific volume, hardness, chewiness).

Main Results:

• Fermentation with P. pulmonarius for 4 days significantly reduced IDF (20.2%) and increased soluble dietary fiber (SDF) (82.17%).
• G. lucidum fermentation for 8 days increased phenolic compounds 10.98-fold.
• Incorporating P. pulmonarius-fermented WB improved bread specific volume (4.24-15.60%) and reduced hardness and chewiness (up to 49.2%).
• SDF was positively correlated with phenolic compounds and bread volume, and negatively with IDF and dough viscoelasticity.

Conclusions:

• Solid-state fermentation, particularly with P. pulmonarius, is an effective strategy for enhancing WB's nutritional value and functionality.
• Fermented WB can be utilized as a functional ingredient to improve whole-wheat bread quality.
• This approach offers a sustainable method for valorizing wheat bran into valuable food components.