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The effect of different commercial sourdoughs on the quality of gluten free breads

Abstract:

The search for solutions to alleviate technological and nutritional defects in gluten free (GF) breads is a major research topic in the area of food technology. Up to now, the strategies used only contemplated the design of complex matrices by adding ingbkp_redients and additives, raising the cost of these products. Nevertheless, the strategy of exploiting the sourdough benefits has been scarcely explored. The possible influence of sourdough on bread quality might reduce the need for additives. In this study, the impact of different commercial sourdough on the structural and quality behaviour of rice wholemeal breads. Breads obtained did not show significant differences in relation to specific volume, moisture and water activity. The addition of sourdough resulted in more acidic bread crumbs and the consequent increase in titratable acidity (TTA), resulting in harder crumbs and irregular crumb grain of the sourdough breads. On the other hand, there were no significant differences in the nutritional composition of the breads. Overall, commercial sourdoughs changed the textural characteristics of the GF breads, without affecting the specific volume.