In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

This study aimed to develop a fermentation process that allows the concomitant production of dextran (a texture-enhancing agent) and vitamin B12 (in situ fortification) for bread applications. Mixed soya flour or rice bran using Propionibacterium freudenreichii DSM 20271 Weissella confusa A16 with added sucrose resulted in substantial quantities (5.6–5.8% dry matter) (7.9–8.9 μg/100 g fresh weight), together antifungal metabolites (e.g. acetic propionic acids). In addition an extended mould-free shelf life, containing 50% (dough weight) fermented not only contained adequate levels but also exhibited improved texture sensory quality compared control, such as higher loaf volume, softer crumb, more cohesive moister mouthfeel. The mixed reduced beany cooked-rice flavour increased sour cheesy flavours aftertaste. Dextran produced during masking effect on notes aftertaste, consistently green grassy volatiles hexanal, heptanal, (E,E)-2,4-decadienal, 2-pentylfuran). Overall, method P. W. showed potential fortification products high quality.