Sourdough bread made with Tritordeum bran incorporation and its assessment in an in vitro gut simulation
This study investigates the incorporation of Tritordeum bran into sourdough bread formulations using selected lactic acid bacteria and yeast strains. Refined Tritordeum flour and a flour bran composite were fermented to produce sourdoughs and breads, which were analyzed for microbial, biochemical, and nutritional properties. The resulting breads were further evaluated for their impact on gut microbial composition and short chain fatty acid production using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) in vitro model. The project aims to provide insights into the nutritional enhancement of cereal-based foods and their interactions with the human gut microbiota.