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Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdou...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997562/ https://www.ncbi.nlm.nih.gov/pubmed/35407099 http://dx.doi.org/10.3390/foods11071012 |
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author | Chochkov, Rosen Savova-Stoyanova, Daniela Papageorgiou, Maria Rocha, João Miguel Gotcheva, Velitchka Angelov, Angel |
author_facet | Chochkov, Rosen Savova-Stoyanova, Daniela Papageorgiou, Maria Rocha, João Miguel Gotcheva, Velitchka Angelov, Angel |
author_sort | Chochkov, Rosen |
collection | PubMed |
description | Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 10(8) cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed. |
format | Online Article Text |
id | pubmed-8997562 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89975622022-04-12 Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality Chochkov, Rosen Savova-Stoyanova, Daniela Papageorgiou, Maria Rocha, João Miguel Gotcheva, Velitchka Angelov, Angel Foods Article Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 10(8) cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed. MDPI 2022-03-30 /pmc/articles/PMC8997562/ /pubmed/35407099 http://dx.doi.org/10.3390/foods11071012 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Chochkov, Rosen Savova-Stoyanova, Daniela Papageorgiou, Maria Rocha, João Miguel Gotcheva, Velitchka Angelov, Angel Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
title | Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
title_full | Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
title_fullStr | Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
title_full_unstemmed | Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
title_short | Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
title_sort | effects of teff-based sourdoughs on dough rheology and gluten-free bread quality |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997562/ https://www.ncbi.nlm.nih.gov/pubmed/35407099 http://dx.doi.org/10.3390/foods11071012 |
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