Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread

The aim of this study was to develop an innovative sourdough using dehydrated okra (<i>Abelmoschus esculentus</i> L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were individually mixed at 9% with wheat flour (Dough Yield 300) and fermented (N₀: 8.0 log₁₀ CFU/g) for 14 h, using <i>Lactiplantibacillus plantarum</i> ITM21B, <i>Weissella cibaria</i> C43-11 or <i>Leuconostoc mesenteroides</i> C43-2M. The results showed that after fermentation, the content of organic acids (lactic, acetic and propionic), exopolysaccharides (EPS), l-glutamic acid and total free amino acids (TFAA) increased and the high molecular weight proteins were converted into smaller proteins. Sourdough based on <i>Leuc. mesenteroides</i> and O flour (O_LeuMes) was selected to evaluate its applicability in bread making. It was included in the yeast-leavened bread formulation at 20 or 40% (0.6% and 1.21% <i>w/w</i> O flour replacement). The results showed that fermentation limited the negative effects of unfermented O flour on bread quality attributes, mainly the specific volume and firmness. Bread with O_LeuMes at 40% was improved in TFAA, EPS and l-glutamic acid content and showed a higher specific volume and lower moisture and firmness compared to bread with the unfermented O flour.