Enzymatic pretreatment and lactic fermentation of wheat flour suspension at a high solid content

Cereals are becoming interesting substrates to be fermented to obtain new functional foods. For this reason, an enzymatic pretreatment of a wheat flour suspension using amylase was investigated in order to guarantee the feasibility to ferment a cereal-based substrate at a solid content higher than that used in past experimentations. Trials with and without amylase pretreatment, using a 52% w/v wheat flour water suspension, were carried out to evaluate the fermentation feasibility; mixing tests with a food dye were performed to verify the suspension homogeneity. The pretreated suspension, whose starch was hydrolyzed for about 80% by α-amylase, was then fermented (37°C, 24h) by Lactobacillus paracasei CBA-L74. Starting from pH value 5.75, microbial concentration 1.89 × 106 CFU/ml and lactic acid 0 mg/L, final values of 3.93, 3 × 108 CFU/ml and 6,251 mg/L were found after 24 hr of fermentation. The untreated suspension went to gelation and was impossible to ferment because its consistency was like a dough and the mixing system was not suitable to ensure mixing. Practical applications: The aim of the present study was the handling and the fermentation of cereal-based substrate at high solid content (52% w/v), through a preliminary amylase pretreatment. The fermentation of such a solid content could guarantee the production of a greater quantity of solid fermented matrix and this could considerably reduce drying times with greater productivity at a low cost.