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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Berlin Heidelberg
2017
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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. |
format | Online Article Text |
id | pubmed-6448362 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Springer Berlin Heidelberg |
record_format | MEDLINE/PubMed |
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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