Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

Abstract Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and invol...

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Autores principales:	Mehdi Gharekhani, Yousef Nami, Mehran Aalami, Mohammad Amin Hejazi
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	gluten‐free bread Lactobacillus maize probiotic starters sourdough Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/6aa5f4ed437c436bb766d467194ac606
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spelling	oai:doaj.org-article:6aa5f4ed437c436bb766d467194ac6062021-11-04T13:06:43ZSourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread2048-717710.1002/fsn3.2609https://doaj.org/article/6aa5f4ed437c436bb766d467194ac6062021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2609https://doaj.org/toc/2048-7177Abstract Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C (Lactobacillus brevis, L sanfranciscensis + L. plantarum), and 8C (L. brevis + L. paralimentarius) showed the lowest rate of complex modulus, while treatments 11C (L. sanfranciscensis + L. brevis + L. paralimentarius) and 2C (L. brevis) led to the greatest reduction in baking loss. The crumb moisture content of all of the formulations decreased with storage. Breads produced with treatment 2C (L. brevis) had the highest crumb moisture content when freshly baked, while loaves produced with treatment 3C (L. paralimentarius) had the highest crumb moisture content after four days of storage. A sensory evaluation indicated that sourdough‐based maize breads were superior to both control and chemically acidified breads. The optimal treatments were to use sourdough seeded with treatment 2C (L. brevis), with treatment 4C (L. plantarum), with treatment 8C (L. brevis + L. paralimentarius), or with treatment 11C (L. sanfranciscensis + L. brevis + L. paralimentarius).Mehdi GharekhaniYousef NamiMehran AalamiMohammad Amin HejaziWileyarticlegluten‐free breadLactobacillusmaizeprobiotic starterssourdoughNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6372-6381 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	gluten‐free bread Lactobacillus maize probiotic starters sourdough Nutrition. Foods and food supply TX341-641
spellingShingle	gluten‐free bread Lactobacillus maize probiotic starters sourdough Nutrition. Foods and food supply TX341-641 Mehdi Gharekhani Yousef Nami Mehran Aalami Mohammad Amin Hejazi Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
description	Abstract Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C (Lactobacillus brevis, L sanfranciscensis + L. plantarum), and 8C (L. brevis + L. paralimentarius) showed the lowest rate of complex modulus, while treatments 11C (L. sanfranciscensis + L. brevis + L. paralimentarius) and 2C (L. brevis) led to the greatest reduction in baking loss. The crumb moisture content of all of the formulations decreased with storage. Breads produced with treatment 2C (L. brevis) had the highest crumb moisture content when freshly baked, while loaves produced with treatment 3C (L. paralimentarius) had the highest crumb moisture content after four days of storage. A sensory evaluation indicated that sourdough‐based maize breads were superior to both control and chemically acidified breads. The optimal treatments were to use sourdough seeded with treatment 2C (L. brevis), with treatment 4C (L. plantarum), with treatment 8C (L. brevis + L. paralimentarius), or with treatment 11C (L. sanfranciscensis + L. brevis + L. paralimentarius).
format	article
author	Mehdi Gharekhani Yousef Nami Mehran Aalami Mohammad Amin Hejazi
author_facet	Mehdi Gharekhani Yousef Nami Mehran Aalami Mohammad Amin Hejazi
author_sort	Mehdi Gharekhani
title	Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
title_short	Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
title_full	Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
title_fullStr	Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
title_full_unstemmed	Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
title_sort	sourdoughs fermented by autochthonous lactobacillus strains improve the quality of gluten‐free bread
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/6aa5f4ed437c436bb766d467194ac606
work_keys_str_mv	AT mehdigharekhani sourdoughsfermentedbyautochthonouslactobacillusstrainsimprovethequalityofglutenfreebread AT yousefnami sourdoughsfermentedbyautochthonouslactobacillusstrainsimprovethequalityofglutenfreebread AT mehranaalami sourdoughsfermentedbyautochthonouslactobacillusstrainsimprovethequalityofglutenfreebread AT mohammadaminhejazi sourdoughsfermentedbyautochthonouslactobacillusstrainsimprovethequalityofglutenfreebread
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Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread

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