Impact of sourdough fermented with lactobacillus plantarum fst 1.7 on baking and sensory properties of gluten-free breads

Sourdoughs were produced from buckwheat, oat, quinoa, sorghum, teff and wheat four using the heterofer-mentative lactic acid bacteria Lactobacillus plantarum FST 1.7 and added to a basic bread formulation of four from the same grain type (20% addition level). Dough rheology, textural (crumb hardness, specifc volume) and structural bread characteristics (crumb porosity, cell volume, brightness) of sourdough-containing breads were compared to non-sourdough-containing breads (control). Changes in protein profles as analysed with capillary electrophoresis were observed in all sourdoughs. Furthermore, sourdough addition led to decreased dough strength resulting in softer dough. no infuences on specifc volume and hardness on day of baking were found for gluten-free sourdough breads. The staling rate was reduced in buckwheat (from 8 ± 2 to 6 ± 2 n/day) and teff sourdough bread (13 ± 1 to 10 ± 4 n/day), however, not signifcantly in comparison with the control breads. On the contrary, in wheat sourdough bread, the staling rate was signifcantly reduced (2 ± 1 n/day) in comparison with control bread (5 ± 1 n/day). Sourdough addition increased the cell volume signifcantly in sorghum (+61%), teff (+92%) and wheat sourdough breads (+78%). Therefore, crumb porosity was signifcantly increased in all gluten-free and wheat sourdough breads. Shelf life for sourdough breads was one (teff and oat), two (buckwheat, quinoa and sorghum) and 3 days (wheat) and was not prolonged by sourdough addition. The inferior aroma of breads prepared from the gluten-free fours was also not improved by sourdough addition.