Starch

Glycemic index

Biotechnology

Bacteria

Biology

Materials science

Amylose

Biochemistry

In situ

Insulin

Food science

Polysaccharide

Amylopectin

Genetics

Organic chemistry

Lactic acid

Leuconostoc mesenteroides

Glycemic

Flavour

Composite material

Rheology

Chemistry

Dextran

Food Chemistry

The effect of dextran produced in situ by Weissella confusa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat flour was investigated. NMR spectroscopy analysis indicated that the dextran formed by the strain consisted of a α-(1 → 6)-linked linear backbone and 3% α-(1 → 3) branches, and had a molar mass of 3.3 × 106 g/mol. In situ production resulted in 3.5% dextran (DW) which significantly enhanced the dough extensional properties, increased the bread specific volume (∼13%) and decreased crumb firmness (∼43%), moisture loss (∼15%) and staling rate (∼10%), compared to the control millet bread. DSC analysis showed that amylopectin recrystallization was significantly reduced in the bread containing dextran. In situ dextran production altered the nutritional value of millet, leading to increased free phenolic content (∼30%) and antioxidant activity. It also markedly lowered the bread predicted glycemic index and improved in vitro protein digestibility.

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread