Abstract
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.
Highlights
In gluten-free (GF) bread production, the lack of the viscoelastic gluten network makes the baking process challenging, and penalizes the quality of the final product in terms of nutritional, sensory, and technological quality, with respect to bread volume and softness characteristics during storage
Breads, such specific and robust indications are not yet available, and various consistency levels can be found in the scientific literature to produce an acceptable GF dough, essentially as a function of the GF recipe adopted
When using the same GF recipe, a lower consistency has been found as preferable to assure good dough performances during leavening, in particular when ingredients having a high water affinity are included into the recipe [33]
Summary
In gluten-free (GF) bread production, the lack of the viscoelastic gluten network makes the baking process challenging, and penalizes the quality of the final product in terms of nutritional, sensory, and technological quality, with respect to bread volume and softness characteristics during storage. The most common ingredients used in GF breads are rice, corn, oat, pseudocereals and starches from different origins; they are generally part of a more complex recipe that includes emulsifiers, hydrocolloids, protein isolates of different sources, GF flours of different origin, or any combination of these [1,2,3]. These last ingredients are able to bind water, increase the viscosity of the system, and create, during mixing, non-gluten networks
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