Cited by 37Food composition and propertiesFood and Agricultural SciencesSeed and Plant Biochemistry

Wheat bread biofortification with rootlets, a malting by-product

Waters, Deborah M, Kingston, Wilma, Jacob, Fritz, Titze, Jean, Arendt, Elke K, Zannini, Emanuele·2013·Journal of the Science of Food and Agriculture

Abstract

BACKGROUND: Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes. RESULTS: Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders. CONCLUSION: Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by‐product's market value. © 2013 Society of Chemical Industry

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Crossref · 10.1002/jsfa.6059

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  • When compared to Saccharomyces cerevisiae and rootlets, BSY has a high level of essential amino acids.

    “When compared to Saccharomyces cerevisiae and rootlets, another by-product of the brewing industry, BSY has a high level of essential amino acids, as seen in Figure 1.”

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Authors
Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K., & Zannini, E.
Affiliations
  • National University of Ireland (IE)
  • Forschungszentrum Weihenstephan für Brau‐ und Lebensmittelqualitaet (BLQ) Alte Akademie 3 D‐85354 Freising‐Weihenstephan Germany
Corresponding author
Arendt, Elke K
Venue
Journal of the Science of Food and Agriculture
Publisher
Wiley
Published
2013-04-19
Volume
93
Issue
10
Pages
2372-2383
ISSN
  • 0022-5142 (ISSN-L)
  • 1097-0010
OpenAlex
W1921147076
Cited by
36
References
39
Citations by year
2026: 2 · 2025: 2 · 2024: 3 · 2023: 5 · 2022: 4 · 2021: 5 · 2020: 7 · 2019: 1 · 2018: 2 · 2017: 3 · 2015: 2
FWCI
0.62
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of the Science of Food and Agriculture (publishedVersion)
  • PubMed (publishedVersion)
  • IRIS Research product catalog (Sapienza University of Rome) (submittedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Keywords
wheat bread, biofortification, whole grain bread, essential amino acids, lysine, dietary fiber, polyphenols, bread texture, sensory acceptability, food waste valorization
MeSH terms
Amino Acids, Essential, Hordeum, Bread, Diet, Dietary Fiber, Fermentation, Food, Fortified, Humans, Lysine, Minerals, Nutritive Value, Trace Elements, Triticum, Plant Roots, Lactobacillus plantarum, Lactiplantibacillus plantarum, Polyphenols, Food Quality

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