Gluten-free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20mgkg(-1). The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice-based mixtures (different for the presence/absence of buckwheat flour) were used to prepare bread samples. In GFS, lactic acid bacteria (LAB) and yeasts were found in amounts corresponding to 10(8) and 10(7) CFUg(-1), respectively, whereas both LAB and yeasts were detected in lower amounts (about 10(6) CFUg(-1)) in DGFS. When used in bread-making, both GFS types produced significant dough acidification and exhibited good dough development during proofing, resulting in loaves with specific volume values between 3.00 and 4.12mLg(-1), values similar to those obtained for reference bread (3.05 divided by 4.15mLg(-1)). The use of GFS was effective in lowering the bread staling rate during storage for up to 7days.

From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread / A. Marti, G. Bottega, L. Franzetti, F. Morandin, L. Quaglia, M.A. Pagani. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 1365-2621. - 50:5(2015 May), pp. 1268-1274. [10.1111/ijfs.12757]

From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread

A. Marti
Primo
;
G. Bottega
Secondo
;
L. Franzetti;M.A. Pagani
2015

Abstract

Gluten-free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20mgkg(-1). The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice-based mixtures (different for the presence/absence of buckwheat flour) were used to prepare bread samples. In GFS, lactic acid bacteria (LAB) and yeasts were found in amounts corresponding to 10(8) and 10(7) CFUg(-1), respectively, whereas both LAB and yeasts were detected in lower amounts (about 10(6) CFUg(-1)) in DGFS. When used in bread-making, both GFS types produced significant dough acidification and exhibited good dough development during proofing, resulting in loaves with specific volume values between 3.00 and 4.12mLg(-1), values similar to those obtained for reference bread (3.05 divided by 4.15mLg(-1)). The use of GFS was effective in lowering the bread staling rate during storage for up to 7days.
Bread staling; dough leavening; gluten-free bread; gluten-free sourdough; rheofermentometer
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/16 - Microbiologia Agraria
mag-2015
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/290300
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