HIGHLIGHTS
SUMMARY
Formulations containing bakers` wheat flour (BF), unfermented BR (BR-UnF), and heat-sterilised BR (BR-Ster) were used as controls. Ingredients incorporated into bread recipes included bakers` flour (BF) (Odlums Group, Dublin, Ireland); spent barley rootlets (UnF-BR) supplied by Anheuser-Busch InBev (Leuven, Belgium); a sterilised, freeze-dried BR ingredient (BR-Ster); and five fermented, freeze-dried BR ingredients. BR-TR116, BR-MG1, BR-FST2.11, BR-R29, and BR-FST1.7 express barley rootlets fermented with their respective LAB strains, namely Leuconostoc citreum TR116, Weisella cibaria MG1, Lactobacillus amylovorus FST2.11, Limosilactobacillus . . .
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