The development of gluten - free sourdough bread technology with rowan powder
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Dubrovskaya, N.
Savkina, O.
Kuznetsova, L.
Parakhina, O.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
A new form of technology was developed which focussed on gluten
-
free bread with
gluten
-
free sourdough and rowan powder (from the botanical species
Sorbus aucuparia
). This
new form of technology allows organoleptic characteristics to be improved, along wit
h structure,
texture, microbial spoilage resistance, and the shelf life of gluten
-
free bread. The gluten
-
free dry
microbial composition with lactic acid bacteria was developed as a starter for sourdough. The
lactic acid bacteria,
L. brevis E38
, was experim
entally selected
for dry microbial composition on
the basis of its antagonistic activity against ropy bread disease pathogens (
B. subtilis
and
B.
licheniformis
). The dependence was revealed of the accumulation of acetic acid and lactic acid in
the sourdoug
h on the microbial composition during fermentation. A gluten
-
free sourdough
technology was developed which involved a new starter, rice, and soy flour at a ratio of 0.2:2:1.
It was shown that the use of soy protein slows down the fermentation process in th
e sourdough.
An increase
–
in acidity levels of between 7.5
–
9.5 times higher in the dough with sourdough and
rowan powder when compared to dough without sourdough. Sourdough usage allowed
compressibility of the crumb to be increased by between 1.8
–
2 times,
with a specific volume of
19.0% and a porosity of 9.8% and 11.5%, and for the sensory characteristics to be improved as
perceived by consumers. It was proved that microbial composition with a lactic acid bacteria,
L.
brevis
E38
, inhibits ropy disease and
mould development in bread. The results of the present
study showed that the addition of sourdough and rowan powder can be used to improve the quality
of gluten
-
free bread.
Kirjeldus
Article
Märksõnad
gluten-free bread, actic acid bacteria, dry microbial composition, rowan powder, quality, mould, ropy disease, articles