Chemical and nutritional properties of white bread leavened by lactic acid bacteria

Four LAB strains belonging to the Lactobacillus and Leuconostoc genera were investigated in experimental bread-making in comparison with Saccharomyces cerevisiae (SC). The derived breads were evaluated for microbiological and technological characteristics. Functional features associated to degradation of starch, release of gluten exorphins were investigated ante and post in vitro gastrointestinal digestion. Digestates were also assessed for rapidly digestible starch (RDS) through Englyst’s method and for secretion of the satiety hormone PYY when administered to an in vitro human intestinal cell co-culture. A clear separation emerged between LAB and SC samples, being the highest difference affected by TTA and reduction of phytate. The SC sample was also distinguishable by its highest levels of simple sugars, in particular glucose, post in vitro digestion and PYY secretion. Breads from LAB strains differed with regard to volume and moisture, TTA, phytate reduction, exorphins release, total sugars and glucose contents post in vitro digestion.