Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

The paper provides a scientific foundation for an integrated approach to the problem of expanding the range of bread for special purposes, including that for patients with celiac disease. The high cost of gluten-free foreign products makes rational use of cornflour and bread production technology based on it currently relevant. The use of enzymatic modification of cornflour starch is found to increase the gas formation of dough, which increases the accumulation of mono- and disaccharides up to 5.5 %. The use of surfactants to increase the gas retention capacity of dough is proved to be expedient. The effect of deoiled soy lecithin on the properties of dough and qualitative characteristics of cornbread was discovered. Dry egg albumen was added to make the bread structure porous. Preliminary hydration of protein was revealed to improve the leavening of bread. It was proved that semi-finished product, hydrolysate, in an amount of 50 % of the cornflour weight, 1 % soybean deoiled lecithin, 2.5 % vegetable oil, and 4 % dried egg albumen increase the gas retention capacity of dough and reduce its viscosity and gelatinization temperature to produce high-quality gluten-free corn pan bread.

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Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.12.091 ◽

2021 ◽

Author(s):

Ghodsieh Alizadehbahaabadi ◽

Leila Lakzadeh ◽

Hamid Forootanfar ◽

Hamid-Reza Akhavan

Keyword(s):

Xanthan Gum ◽

Gluten Free ◽

Aflatoxin Level ◽

Laccase Enzyme ◽

Bread Production ◽

Quinoa Flour

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Possibilities to increase the quality in gluten-free bread production: an overview

European Food Research and Technology ◽

10.1007/s00217-012-1720-0 ◽

2012 ◽

Vol 235 (2) ◽

pp. 195-208 ◽

Cited By ~ 120

Author(s):

Andreas Houben ◽

Agnes Höchstötter ◽

Thomas Becker

Keyword(s):

Gluten Free ◽

Bread Production

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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation ◽

10.3390/fermentation8010032 ◽

2022 ◽

Vol 8 (1) ◽

pp. 32

Author(s):

Ayoyinka O. Olojede ◽

Abiodun I. Sanni ◽

Kolawole Banwo ◽

Towobola Michael

Keyword(s):

Corn Starch ◽

Control Sample ◽

Gluten Free ◽

Pediococcus Pentosaceus ◽

Overall Acceptability ◽

Substitution Level ◽

Sorghum Flour ◽

Sourdough Bread ◽

Bread Production ◽

Weissella Confusa

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

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Degradation of β-Lactoglobulin during sourdough bread production

Foods and raw materials ◽

10.21603/2308-4057-2019-2-283-290 ◽

2019 ◽

pp. 283-290

Author(s):

Olesya Savkina ◽

Olga Parakhina ◽

Marina Lokachuk ◽

Elena Pavlovskaya ◽

Vadim Khlestkin

Keyword(s):

Milk Powder ◽

Bakery Products ◽

Gluten Free ◽

Yeast Biomass ◽

Sourdough Bread ◽

Acid Reagent ◽

Skimmed Milk ◽

Bread Production ◽

Β Lactoglobulin ◽

Skimmed Milk Powder

The research featured various types and strains of lactic acid bacteria (LAB) and yeast. The research objective was to study their ability to utilize β-lactoglobulin during sourdough fermentation. The present paper also described the effect of sourdough fermentation and baking on β-lactoglobulin degradation. A set of experiments with various types and strains of LAB showed that β-lactoglobulin decreased in gluten-free sourdough with 30%, 60%, and 90% of skimmed milk powder (SMP). L.plantarum E36 demonstrated the highest biodegradation of β-lactoglobulin (by 53%) with SMP = 30%. L.helveticus ATCC8018T showed the lowest content of β-lactoglobulin with SMP = 60% and 90%: the content fell by 48% and 40%, respectively. The largest decrease in the content of β-lactoglobulin was observed in the sourdough with Saccharomyces cerevisiae 17 (by 28–42%) and Candida milleri Pushkinsky (by 25–41%). The content of total protein increased, which was not associated with yeast biomass growth. The content was determined after fermentation in sourdoughs with SMP = 60% and 90% using a bicinchoninic acid reagent kit. The content of β-lactoglobulin in the control and experimental samples did not exceed 1 μg/g in the finished bakery products. This fact indicated a significant effect of thermal treatment on β-lactoglobulin degradation in baking. Thus, temperature processing (baking) had a greater impact on the destruction of β-lactoglobulin than enzymatic processing (fermentation).

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The Amount of Water and Flour Particles Size Role in Gluten-Free Bread Production and Quality Evaluation

Journal of Food Studies ◽

10.5296/jfs.v8i1.14040 ◽

2018 ◽

Vol 8 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Vikendra Dabash ◽

Iva Buresova ◽

Richardos Nikolaos Salek

Keyword(s):

Coeliac Disease ◽

Water Volume ◽

Gluten Free ◽

Free Products ◽

Baking Process ◽

Different Types ◽

Single Use ◽

Bread Production ◽

Day By Day

Gluten-free products’ market is increasing day by day. Keeping to improved indicative methods, many people are recognized who are suffering with coeliac disease. Presently, the gluten-free foodstuffs which is safe for consumable for coeliac disease people, the market is growing rapidly. By using different types of cereals and flours makes it important to discover the other possibilities to take over the chore of gluten by other flour or flour components, by the increase of different components by substituting the various flours and baking process alteration. By the drive of this review, the author is to explain a summary of the water volume which used in the manufacturing of gluten-free bread and quality, to raise the manufacturing quality of gluten-free bread have already recorded procedure and ingredients in a single use assistance. The aim and goal of this review article is importance of water in gluten free bread baking.

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