Upcycling of wheat bran by solid state fermentation into heathy ingredients forthe bakery industry

Trabajo presentado a la 6th International ISEKI-Food Conference, celebrada online del 23 al 25 de junio de 2021.Wheat bran, the main waste of milling industry, is mainly employed in feed and biofuel manufacturing. Within the current circular economy approach for the achievement of a sustainable food system, the recovery and valorisation of agri-food side streams using innovative techniques is becoming a relevant matter of research. Lactic acid fermentation in solid state is a green technology which uses the metabolism potential of lactic acid bacteria to modify the overall characteristics of the food matrix. Beside nutritional features, the organoleptic profile of food is a relevant aspect that plays an important role on the final consumer acceptance. The present study aimed to assess the feasibility of a previously fermented wheat bran (BFB) as food ingredient in home-made breads with the nutritional claim 'high in dietary fibre'. Breads were formulated using fermented wheat bran (BFB), and raw wheat bran (BRB) and white bread (BB) were used as controls. Breads were in vitro digested and the overall antioxidant capacity (OAC) and total phenolic content (TPC) in the soluble fraction containing bioaccessible compounds were analysed and correlated to the content of phenolic acids (PA). Glucose absorption behaviour was also assayed in intestinal cell model to evaluate the influence of bread on sugar uptake. Moreover, the complex aroma formation caused by fermentation was analysed and the judged by 10 trained panellists for confirming the feasibility of fermented wheat bran as food ingredient. Interestingly, BFB soluble digested fraction obtained a significantly higher (p