Cultured Wheat is a natural preservative made from the fermentation of wheat flour with Propionibacterium freudenreichii.
- Besides the nutrients in flour, like carbohydrates, lipids and proteins, the combination of the exopolysaccharides produced by bacteria Weissella confusa and heteropolysaccharide produced by Propionibacterium freudenreichii fermentation has the effect of texture-building and anti-staling in bread.
- Cultured wheat fermented by Propionibacterium freudenreichii has been proved to inhibit the growth of Bacillus subtilis, Escherichia coli and some Pseudomonas species not only in acidic but also in pH neutral conditions. The efficiency of P. freudenreichii fermented cultured wheat against Bacillus subtilis, Bacillus cereus, Pseudomonas putida growth was similar to the chemical propionate, taken in the same amount
- Sequential fermentation with Lactobacillus delbrueckii was also investigated to enhance the growth of P. freudenreichii in wheat flour medium and to produce enough propionate 1. By preventing the growth of unwanted bacteria, yeasts and molds, cultured wheat can replace chemical preservatives like sorbates and benzoates for a clean label alternative.
Source: Bakerpedia, http://bakerpedia.com/ingredients/cultured-wheat/