Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

Abstract

This work studies the influence of the addition of teff flour (5, 10 and 20%) and different dried (buckwheat or rice) or fresh (with Lactobacillus helveticus) sourdoughs on the sensory quality and consumer preference of GF breads. A set of 10 GF breads combining these ingredients was submitted to sensory descriptive analysis performed by a trained panel. The four breads with the most promising sensory profile were evaluated by celiac consumers to look for attributes driving product acceptability.The combination of teff (10%) with cereal sourdough (rice or buckwheat) enhanced bread aroma, increasing the fruity, cereal and toasty notes. High levels of teff (20%) and Lb. helveticus sourdough induced a decrease on the loaf area. The visual appearance of breads with 20% teff was highly appreciated by consumers, while bread combining 10% teff and rice sourdough was preferred in terms of flavour. The bitter taste of buckwheat sourdough was generally considered as a negative attribute. However, a group of consumers liked bitter bread as they associated it to a traditional, artisan, “malty-like” product. This work highlights the great potential of combining teff and selected sourdoughs to obtain GF breads with target attributes and improved sensory profile.