Evaluation of textural, sensorial and shelf-life characteristics of bread produced with mung bean sourdough and saffron petal extract

The use of controlled fermented legumes along with the aqueous extract of aromatic plants is important in terms of improving the quality characteristics of wheat bread. In the present study, after spontaneous fermentation of mung bean sourdough containing saffron petal extract, the predominant lactic acid bacteria (LAB) isolate was used as a starter culture in controlled fermented sourdough, and then the characteristics of the produced wheat breads in terms of texture, surface expansion of fungi and overall acceptability were investigated. Sequencing results of PCR products led to the identification of Levilactobacillus brevis as the predominant LAB isolated from sourdough. Processing of wheat bread with mung bean sourdough containing mentioned bacteria and saffron petal extract not only improved the textural features and overall acceptability of the produced bread, but also increased their resistance towards the surface expansion of Aspergillus niger. Based on the results, wheat bread containing fermented mung bean and saffron petal extract showed the best textural features compared to other samples with crumb hardness of 10.21 N and porosity of 16.16%. Furthermore, the mentioned sample with 44.33% inhibition had the highest ability to inhibit the growth of the indicator fungus compared to other samples. Although the use of mung bean and saffron petal extract alone in the formulation of wheat bread did not show a great effect on reducing the surface expansion of fungi, but their combined application was significantly (P<0.05) effective in reducing the surface growth of fungus. Due to the appropriate techno-functional capabilities of controlled fermented mung bean sourdough containing saffron petal extract, it can be used as a natural improver in the bakery industries.