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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back...

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Autores principales: Bender, Denisse, Fraberger, Vera, Szepasvári, Palma, D’Amico, Stefano, Tömösközi, S., Cavazzi, G., Jäger, H., Domig, Konrad J., Schoenlechner, Regine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6448362/
https://www.ncbi.nlm.nih.gov/pubmed/31007599
http://dx.doi.org/10.1007/s00217-017-3020-1
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author Bender, Denisse
Fraberger, Vera
Szepasvári, Palma
D’Amico, Stefano
Tömösközi, S.
Cavazzi, G.
Jäger, H.
Domig, Konrad J.
Schoenlechner, Regine
author_facet Bender, Denisse
Fraberger, Vera
Szepasvári, Palma
D’Amico, Stefano
Tömösközi, S.
Cavazzi, G.
Jäger, H.
Domig, Konrad J.
Schoenlechner, Regine
author_sort Bender, Denisse
collection PubMed
description The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80–2.19 cm(3)/g), higher crumb firmness (19.01–42.19 N) and lower relative elasticities (21.5–43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread.
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spelling pubmed-64483622019-04-17 Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread Bender, Denisse Fraberger, Vera Szepasvári, Palma D’Amico, Stefano Tömösközi, S. Cavazzi, G. Jäger, H. Domig, Konrad J. Schoenlechner, Regine Eur Food Res Technol Original Paper The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80–2.19 cm(3)/g), higher crumb firmness (19.01–42.19 N) and lower relative elasticities (21.5–43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread. Springer Berlin Heidelberg 2017-12-13 2018 /pmc/articles/PMC6448362/ /pubmed/31007599 http://dx.doi.org/10.1007/s00217-017-3020-1 Text en © The Author(s) 2017 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Paper
Bender, Denisse
Fraberger, Vera
Szepasvári, Palma
D’Amico, Stefano
Tömösközi, S.
Cavazzi, G.
Jäger, H.
Domig, Konrad J.
Schoenlechner, Regine
Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
title Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
title_full Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
title_fullStr Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
title_full_unstemmed Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
title_short Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
title_sort effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6448362/
https://www.ncbi.nlm.nih.gov/pubmed/31007599
http://dx.doi.org/10.1007/s00217-017-3020-1
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