<i>In situ</i> dextran synthesis by <i>Weissella confusa</i> Ck15 and <i>Leuconostoc pseudomesenteroides</i> DSM 20193 and their effect on chickpea sourdough bread

This work evaluated, for the first time, impact of in situ dextran (with different branching degree) produced by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 strains on technological properties chickpea–wheat sourdough bread prepared with three levels chickpea flour (20, 30 40 g/100 g). In addition Lactiplantibacillus plantarum F8 strain (not producing) a control without fermentation were used. Specific volume, crumb hardness moisture content breads evaluated during six days storage. At increase from 20 to g samples, lowest decrease volume (15%) occurred when W. was Moreover, these showed at each percentage, 46, 80 98 N. Hence, synthesis might counteract negative effects caused gluten-free bread.