Volume 21, Issue 154 (2024)
FSCT 2024, 21(154): 90-106 |
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Nouri R, Faraji A, Naghipour ف. Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters. FSCT 2024; 21 (154) :90-106
URL: http://fsct.modares.ac.ir/article-7-73077-en.html
URL: http://fsct.modares.ac.ir/article-7-73077-en.html
1- M.Sc. Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2- Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran ,alireza_ch57@yahoo.com
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
2- Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran ,
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract: (321 Views)
Breads Produced by sourdough have a lighter texture and a higher quality of chewing. Due to the fact that sourdough prepared from wheat or rye flour cannot be used in the formulation of gluten-free products. Therefore, in the present study, millet, amaranth and quinoa flours and Lactobacillus fermentum and Lactobacillus plantarum starters were used individually and in combination in the sourdough formulation. Produced gluten-free sourdoughs were added to gluten-free bread dough in level of 10% and quantitative and qualitative characteristics of the produced bread samples were evaluated in a completely randomized design with factorial arrangement (P≥0.05). The results of evaluating the moisture content of the produced breads showed that two samples prepared from sourdough containing mixed starter and quinoa flour and the sample prepared from sourdough containing Lactobacillus plantarum starter and millet flour had the highest and lowest moisture content, respectively. Also, the samples containing sourdough prepared from quinoa flour had the highest amount of pH, acidity and organic acids. In the evaluation section of porosity and specific volume of the product, it was determined that the samples prepared from sourdough containing Lactobacillus fermentum starter and quinoa flour had the highest porosity and specific volume. Also, the texture evaluation results showed that the samples prepared from sourdough containing mixed starter and quinoa flour had the lowest hardness. On the other hand, the examination of the crust color values showed that the amount of L* and b* values increased by using sourdough prepared from quinoa flour in the gluten-free bread formulation. While the type of starter used had no significant effect on these values. At the end, by sensory evaluation, assigned the highest overall acceptance score to the sample prepared from sourdough containing mixed starter and quinoa flour.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/12/23 | Accepted: 2024/02/16 | Published: 2024/12/21
Received: 2023/12/23 | Accepted: 2024/02/16 | Published: 2024/12/21
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