Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
| Autor: | Palma Szepasvári, Denisse Bender, Regine Schoenlechner, Vera Fraberger, G. Cavazzi, Sándor Tömösközi, Konrad J. Domig, Stefano D'Amico, Henry Jäger |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Lactobacillus pentosus 01 natural sciences Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology Starter 010608 biotechnology Lactobacillus Back-slopping Food science Gluten-free bread 2. Zero hunger Original Paper biology Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Lactic acid Lactobacilli Sourdough Gluten free Food Science Biotechnology |
| Zdroj: | European Food Research and Technology |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-017-3020-1 |
| Popis: | The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80–2.19 cm3/g), higher crumb firmness (19.01–42.19 N) and lower relative elasticities (21.5–43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread. |
| Databáze: | OpenAIRE |
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