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From wheat sourdough to gluten‐free sourdough: a non‐conventional process for producing gluten‐free bread
Author(s) -
Marti Alessandra,
Bottega Gabriella,
Franzetti Laura,
Morandin Francesca,
Quaglia Lucio,
Pagani Maria Ambrogina
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12757
Subject(s) - leavening agent , food science , bread making , gluten , yeast , chemistry , wheat flour , gluten free , wheat bread , lactic acid , bacteria , fermentation , biology , biochemistry , genetics
Summary Gluten‐free ( GF ) sourdough was prepared from wheat sourdough and analysed both in fresh ( GFS ) and dried forms ( DGFS ). The gluten content in each GF sourdough sample was <20 mg kg −1 . The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast ( Saccharomyces cerevisiae ). Two commercial rice‐based mixtures (different for the presence/absence of buckwheat flour) were used to prepare bread samples. In GFS , lactic acid bacteria ( LAB ) and yeasts were found in amounts corresponding to 10 8 and 10 7 CFU g −1 , respectively, whereas both LAB and yeasts were detected in lower amounts (about 10 6 CFU g −1 ) in DGFS . When used in bread‐making, both GFS types produced significant dough acidification and exhibited good dough development during proofing, resulting in loaves with specific volume values between 3.00 and 4.12 mL g −1 , values similar to those obtained for reference bread (3.05÷4.15 mL g −1 ). The use of GFS was effective in lowering the bread staling rate during storage for up to 7 days.