title: Wheat bread biofortification with rootlets, a malting by-product.
abstract: BACKGROUND
  Barley rootlets, a malting by-product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7-fermented rootlets were incorporated into wheat bread. The objective was to formulate a high-nutrition alternative to wholemeal breads with improved technological attributes.
  
  
  RESULTS
  Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders.
  
  
  CONCLUSIONS
  Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by-product's market value.
authors.affiliation: School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland.
authors.forename: Deborah M
authors.initials: DM
authors.lastname: Waters
authors.forename: Wilma
authors.initials: W
authors.lastname: Kingston
authors.forename: Fritz
authors.initials: F
authors.lastname: Jacob
authors.forename: Jean
authors.initials: J
authors.lastname: Titze
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
authors.forename: Emanuele
authors.initials: E
authors.lastname: Zannini
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis; D001939:Bread / Q000032:analysis*; D004032:Diet; D004043:Dietary Fiber; D005285:Fermentation; D063427:Food Quality; D005527:Food, Fortified; D001467:Hordeum / Q000737:chemistry*; D006801:Humans; D048191:Lactiplantibacillus plantarum; D008239:Lysine / Q000032:analysis; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D018517:Plant Roots / Q000737:chemistry* / Q000382:microbiology; D059808:Polyphenols / Q000032:analysis; D014131:Trace Elements / Q000032:analysis; D014908:Triticum
chemical_list: D000601:Amino Acids, Essential; D004043:Dietary Fiber; D008903:Minerals; D059808:Polyphenols; D014131:Trace Elements; D008239:Lysine