Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread

Abstract

The influence of reducing and oxidizing buckwheat sourdoughs on the rheological, protein, and bread properties of buckwheat and brown rice flour was investigated. Batters and breads prepared with chemically acidified doughs, fresh pre-doughs, and fresh pre-doughs containing glutathione (3 mM) were used as controls. No significant differences were observed after the addition of reducing and oxidizing sourdoughs in all trials. Proteolysis was observed after proofing time in buckwheat and brown rice batters, respectively. Acidified doughs increased the elasticity and the gelatinization temperature of buckwheat batters. No notable microstructure changes were detected in brown rice batters. The extension of fermentation time in sourdough caused a slight decrease in bread volumes in all trials. Sourdoughs increased the bread volume and decreased the crumb hardness of buckwheat breads. In trials with brown rice flour, the addition of sourdough did not show relevant volume differences as compared to the controls, except big voids in sourdough bread crumb. Linear correlations between hardness, volume, and cells’ density were observed. However, no clear correlations among rheological parameters and bread characteristics could be detected. These results indicated that the applied strains were responsible for the leavening capacity of the yeast during the proofing time and for crumb structure in trials with buckwheat and brown rice flour. Applied sourdoughs were able to change the molecular, and bread properties of buckwheat and brown rice bread.