Abstract
The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.
Highlights
The gluten-free market has been expanding in recent years (Kale & Deshmukh, 2020)
2.1 Raw materials used in the experiment Carioca and cowpea beans, cassava, potato and corn starches, fresh eggs, hydrogenated vegetable fat, soybean oil, sucrose, sodium chloride and biological yeast were purchased from a local market (Diamantina – MG)
The most significant proportion of brown rice flour was retained in sieves with smaller openings of 60 and 80 mesh (250 μm and 180 μm) and the largest particle size was observed in carioca bean flour, with the highest amount retained between the 24 (710 μm) and 48 (300 μm) mesh sieves
Summary
The gluten-free market has been expanding in recent years (Kale & Deshmukh, 2020). New consumer demands for food products with higher nutritional value or health benefits have driven the bakery industry to produce new foods and improve the nutritional quality of products (Coda et al, 2014; El Khoury et al, 2018). Walp.) beans are recognized and officially standardized in Brazil by the Ministry of Agriculture, Livestock and Supply (Brasil- Ministério da Agricultura, 2008). These beans are widely consumed and represent an essential food in the diet of the Brazilian population because they are rich in nutrients and a source of proteins (Phillips et al, 2003). They contain digestible carbohydrates and dietary fibers consisting mainly of pectin, cellulose and hemicellulose (Figueroa, 2016). The main metabolic activities in the sourdough are related to acidification and fermentation, with lactic acid bacteria being the main responsible for providing acidity and stability in the dough by reducing the pH and increasing the levels of the organic acid (De Vuyst et al, 2014)
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