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Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in c...

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Autores principales: Cappa, Carola, Lucisano, Mara, Raineri, Andrea, Fongaro, Lorenzo, Foschino, Roberto, Mariotti, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302438/
https://www.ncbi.nlm.nih.gov/pubmed/28231163
http://dx.doi.org/10.3390/foods5040069
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author Cappa, Carola
Lucisano, Mara
Raineri, Andrea
Fongaro, Lorenzo
Foschino, Roberto
Mariotti, Manuela
author_facet Cappa, Carola
Lucisano, Mara
Raineri, Andrea
Fongaro, Lorenzo
Foschino, Roberto
Mariotti, Manuela
author_sort Cappa, Carola
collection PubMed
description The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.
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spelling pubmed-53024382017-02-15 Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties Cappa, Carola Lucisano, Mara Raineri, Andrea Fongaro, Lorenzo Foschino, Roberto Mariotti, Manuela Foods Article The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY. MDPI 2016-10-23 /pmc/articles/PMC5302438/ /pubmed/28231163 http://dx.doi.org/10.3390/foods5040069 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cappa, Carola
Lucisano, Mara
Raineri, Andrea
Fongaro, Lorenzo
Foschino, Roberto
Mariotti, Manuela
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
title Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
title_full Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
title_fullStr Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
title_full_unstemmed Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
title_short Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
title_sort gluten-free bread: influence of sourdough and compressed yeast on proofing and baking properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302438/
https://www.ncbi.nlm.nih.gov/pubmed/28231163
http://dx.doi.org/10.3390/foods5040069
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