Application of sprouted soybean sourdough to improve textural features, mold-free shelf-life, aroma and amino acid profiles of the supplemented wheat bread

• Fermented sprouted soybeans affect techno-functional features of wheat bread • SPME-GC/MS verified the effect of controlled fermentation on volatile profile • Sprouting and fermentation enhanced amino acid profile of the fortified bread • Staling rate and mold-free shelf-life of the enriched what bread were improved • Antioxidant activity of the supplemented breads were significantly increased Application of fermented sprouted legumes in wheat bread formulation has undeniable effects on techno-functional properties of the product. In the present study, the effect of fermented sprouted soybeans (FSSb) containing selected sourdough (SD) lactic acid bacteria (LAB) on quality indices of the supplemented wheat bread was investigated. Phylogenetic evolutionary analysis led to the identification of Pediococcus pentosaceus as the selected antifungal LAB isolate. According to the obtained results, the effect of combined controlled fermentation and sprouting of soybeans was significantly ( p <0.05) higher than those of fermentation or sprouting alone on reduction of staling rate and extension of mold-free shelf-life of the supplemented wheat breads. Moreover, according to the reverse-phase high-performance liquid chromatography-based analysis, essential amino acid profile of the FSSb added bread was significantly improved compared to the other produced samples. Besides, there was no significant difference between the aforementioned sample and control bread in terms of overall acceptability. The highest amounts of antioxidant activity were also belonged to the FSSb supplemented bread among the produced samples. The highest amounts of some volatile aroma compounds like pyrazines and furans were also observed in the FSSb added sample according to the findings of solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis.