Se-enriched sprouted seeds as functional additives in sourdough fermentation

- Germinating seeds reveal high ability to accumulate selenium from watering solution.
- Se accumulation depends on the plant species, Se concentration in water and pH.
- Se-enriched rye seedlings are efficient in stimulation of sourdough fermentation.
- The additives do not cause the deterioration of sensory quality of bread.
- Se-fortified bread enables to cover daily recommended Se intake.

Sprouted seeds possess potential to stimulate the growth and acidifying activity of lactic acid bacteria. Simultaneous enrichment of the sprouted seeds in deficient selenium may create a multifunctional additive to sourdough fermentation with consequent supplementation of human diet. Bread being a staple diet seems to be a perfect carrier of this micronutrient.In the study germinating seeds revealed high ability to accumulate selenium from watering solution, up to 188 mg Se/kg of dried sprouts in the case of lentil. The process of selenium accumulation strongly depended on the plant species resulting in total Se content in soy and lentil biomass twice as high as in rye or wheat sprouts. A high correlation (R2 = 0.97) between selenium concentration in water and Se accumulation in biomass was observed. Raising of pH from 7.0 to 8.0 increased 2.5 times selenium uptake.The addition of Se-enriched plant biomass had stimulating effect on the sourdough fermentation process allowing to shorten it by 8-16 h, depending on the dose and temperature. Se fortified rye sprouts used in amounts 2.5 g/100 g of flour did not deteriorate sensory quality of bread and raised five times selenium content in it.