Improvement of technological functionalities, shelf-life stability and volatile aroma profile of the supplemented traditional flat Sangak bread with controlled fermented sprouted soybean

• Controlled fermented sprouted soybean extended shelf-life of Sangak bread • Volatile aroma profile of the supplemented bread was significantly improved • Staling rate of the produced Sangak bread was lower than the control sample • Antioxidant activity and total phenol content of the product were increased Application of fermented sprouted legumes in bread processing has undeniable effects on quality indices of the product. In the present study, selected antifungal lactic acid bacterium isolated from fermented sprouted soybean (FSSb) was identified as Pediococcus acidilactici using phylogenetic evolutionary analysis. The produced Sangak bread (traditional flat whole wheat sourdough bread) supplemented with controlled FSSb containing the bacterium showed the lowest staling rate compared to the other produced bread samples. Moreover, there was no significant difference ( p >0.05) among the samples in terms of overall acceptability. The highest in situ antifungal activity (92.79%), total phenol content (164.86 mg GAE/100 g) and antioxidant capacity (DPPH radical scavenging activity of methanolic and Tris HCl extracts), as well as the lowest phytic acid content (296.50 mg/100 g) were also observed in the FSSb added Sangak bread. Interestingly, SPME-GC/MS analysis verified the positive effects of sprouting and fermentation on complexity of the volatile aroma profile of the supplemented Sangak bread compared to the control sample. Accordingly, controlled FSSb containing sourdough protective starter culture can be used as a potential clean-label bakery improver to produce functional flat Sangak bread.