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Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification.

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Τίτλος: Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification.
Συγγραφείς: Fan M; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Lin S; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., He X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Xu L; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Gu Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Liu K; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Tang W; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Jiao Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Wei X; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Liu Y; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China. Electronic address: liuyingli@th.btbu.edu.cn., Wang J; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
Πηγή: Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149746. Date of Electronic Publication: 2026 May 22.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
Ιατρικοί όροι (MeSH): Bacillus subtilis*/metabolism , Bacillus subtilis*/enzymology , Dietary Fiber*/analysis , Dietary Fiber*/metabolism , Bread*/analysis , Bread*/microbiology , Triticum*/microbiology , Triticum*/chemistry , Triticum*/metabolism, Cellulase/metabolism ; Fermentation ; Nutritive Value ; Humans ; Taste
Περίληψη: Although nutritious, bran weakens dough, making whole-wheat bread dense, coarse, and dark. This study investigated a cellulase-producing Bacillus subtilis SH strain to enhance whole-wheat bread quality. SH exhibited strong cellulase and xylanase activities, converting insoluble dietary fiber into soluble fiber and arabinoxylan. This structural modification improved in vitro water-holding (+ 67%), oil-holding (+ 86%), and cholesterol adsorption (+ 39%) capacities, while increasing extractable phenolics. Furthermore, SH fermentation promoted conditions favorable for gluten network maintenance, improving dough structure. Optimal conditions produced bread with higher specific volume (+ 19%), porosity (+ 21%), elasticity, and reduced hardness (- 23%). Volatile profiling identified 36 volatile compounds, including elevated isoamyl butyrate and benzaldehyde, enhancing aroma and flavor. Overall, B. subtilis SH fermentation improved nutritional and quality attributes and enhanced in vitro functional indices, providing an effective bioprocessing strategy for developing high-fiber baked products with better consumer appeal.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Bacillus subtilis; Cellulase; Dough rheology; Soluble dietary fiber; Whole-wheat bread
Substance Nomenclature: 0 (Dietary Fiber)
EC 3.2.1.4 (Cellulase)
Entry Date(s): Date Created: 20260523 Date Completed: 20260612 Latest Revision: 20260612
Update Code: 20260613
DOI: 10.1016/j.foodchem.2026.149746
PMID: 42176474
Βάση Δεδομένων: MEDLINE
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  Data: Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification.
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  Data: Although nutritious, bran weakens dough, making whole-wheat bread dense, coarse, and dark. This study investigated a cellulase-producing Bacillus subtilis SH strain to enhance whole-wheat bread quality. SH exhibited strong cellulase and xylanase activities, converting insoluble dietary fiber into soluble fiber and arabinoxylan. This structural modification improved in vitro water-holding (+ 67%), oil-holding (+ 86%), and cholesterol adsorption (+ 39%) capacities, while increasing extractable phenolics. Furthermore, SH fermentation promoted conditions favorable for gluten network maintenance, improving dough structure. Optimal conditions produced bread with higher specific volume (+ 19%), porosity (+ 21%), elasticity, and reduced hardness (- 23%). Volatile profiling identified 36 volatile compounds, including elevated isoamyl butyrate and benzaldehyde, enhancing aroma and flavor. Overall, B. subtilis SH fermentation improved nutritional and quality attributes and enhanced in vitro functional indices, providing an effective bioprocessing strategy for developing high-fiber baked products with better consumer appeal.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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