Nutritional Enhancement of Wheat Bread by Probiotic Lactobacillus consortium

Abstract

The Lactobacillus acidophilus and L. rhamnosus are used as probiotic strains, supplement food for better human health. Initially, the wheat flour was fermented for 1 to 3 days. A higher increase in carbohydrates, proteins, and lipids was observed in flour fermented for 48 hours. It was compared both in the presence and the absence of Lactobacillus strains. Elevated levels of proteins, carbohydrates, and fats were noted in bread with probiotic strains. Lactobacillus spp. proved to be deficient in fat as the fat content was found to have decreased in bread made with the same—selenium and folate, “vitamin B9,” the essential vitamins for all (pregnancy) women. Bread with the probiotic strains is notably enriched with it. Selenium possesses an antioxidant property estimated using the FRAP assay technique. Bread with and without the Lactobacillus spp. was given for assessment via sensory analysis. The bread with the Lactobacillus was further tested and compared with normal wheat bread, with enhanced flavor and texture. This study shows that a combination of LAB (lactic acid bacteria) with wheat bread can be produced; it exists without any fungus for more than 10 days, while the wheat bread made without LAB wouldn’t attain its staleness period.