Tag Archives: Gluten-free bread

1260–1272 O. Parakhina, M. Lokachuk, L. Kuznetsova, O. Savkina, E. Pavlovskaya and T. Gavrilova
Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production
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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production

O. Parakhina, M. Lokachuk, L. Kuznetsova, O. Savkina*, E. Pavlovskaya and T. Gavrilova

St. Petersburg branch Scientific Research Institute for the Baking Industry, Podbelskogo highway 7, RU196608 St. Petersburg, Pushkin, Russian Federation
*Correspondence: 1103savkina@mail.ru

Abstract:

Sourdough is one of the most promising technologies for gluten-free bread. The selection of appropriate starter cultures for the production of gluten-free sourdoughs is of a great importance, since not all microorganisms can adapt equally to the same raw material. The aim was to create a new starter microbial composition for gluten-free sourdough preparation, allowing improving the quality and the microbiological safety of gluten-free bread. Screening was conducted on 8 strains of lactic acid bacteria (LAB) and 5 strains of yeast previously isolated from spontaneously fermenting rice and buckwheat sourdoughs. The strain S. cerevisiae Y205 had the highest fermentative activity and alcohols content. The lactic acid bacteria L. brevis E139 and L. plantarum Е138 were also experimentally selected for new gluten-free sourdoughs on the basis of acidity and volatile acids production and antagonistic activity. Two types of microbial composition were created and its influence on sourdough biotechnological indicators was studied. Sourdough with L. plantarum Е138 had in 1.2 times lower titratable acidity, in 3.4 times lower volatile acids content compared to sourdough with L. brevis E139. Alcohol content was the same in both sourdoughs similarly to yeast cells amount. Sourdough dough proofing time increased in 1.2–1.3 times compared to the control. Sourdough did not affect the specific volume, porosity and compressibility of gluten-free bread, but its sensory characteristics were improved. Bread made with sourdoughs had more pronounced taste and flavor, brighter crust color and better texture compared bread without sourdough. The microbiological safety of sourdough gluten-free bread was also increased, especially when L. brevis E139 was used.

Key words:

biotechnology, celiac disease, Gluten-free bread, lactic acid bacteria, sourdough, yeasts

1360-1372 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
The development of gluten-free sourdough bread technology with rowan powder
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The development of gluten-free sourdough bread technology with rowan powder

N. Dubrovskaya¹, O. Savkina²*, L. Kuznetsova² and O. Parakhina³

¹Peter the Great St. Petersburg Polytechnic University, Polytechnicheskaya street 29, RU195251 St. Petersburg, Russia
²St. Petersburg Branch, State Research Institute of the Baking Industry, Podbelskogo Highway 7, RU196608 St. Petersburg, Pushkin, Russia
³Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, RU191002 St. Petersburg, Russia
*Correspondence: 1103savkina@mail.ru

Abstract:

A new form of technology was developed which focused 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 with 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 experimentally 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 sourdough 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 the 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.

Key words:

dry microbial composition, Gluten-free bread, lactic acid bacteria, mould, quality, ropy disease, rowan powder

1276–1286 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity
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Development of gluten-free bread with unconventional raw ingredients of high nutritional value and antimicrobial activity

N. Dubrovskaya¹*, O. Savkina², L. Kuznetsova² and O. Parakhina³

¹Peter the Great St.Petersburg Polytechnic University, Polytechnicheskaya, 29,
195251, St.Petersburg, Russia, Russian Federation,
²Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street,
9, 191002, St.Petersburg, Russia, Russian Federation
³St.Petersburg branch State Research Institute of Baking Industry, Podbelskogo
highway 7, 196608, St.Petersburg, Pushkin, Russia, Russian Federation
*Correspondence: dubrovskaja_nata@mail.ru

Abstract:

Two types of rowan powder (botanical species Sorbus aucuparia) as unconventional
raw ingredients of high nutritional and biological value as well as three types of dietary fiber
and pectin were used in development of gluten-free bread. These raw ingredients have high
water-holding capacity and a rich biochemical composition that makes it possible to use them
not only as thickeners and structure forming agents, but also as enriching additives. It was
experimentally found that the citrus fiber and pectin improved the bread specific volume and
the crumb compressibility if compared to the control sample. The content of vitamins A, E, PP,
C, B complex, minerals – iron, magnesium, calcium, potassium, selenium, organic acids,
including preservatives rendering action (citric, lactic, sorbic, benzoic) were found in rowan
powder. It was found that rowan powder and citrus fiber had a significant effect on the increase
in the content of dietary fiber in 2.5–5.4 fold and iron in 2–3.5 fold. The content of dietary fiber
in bread with 4% of rowan fruit powder is 3.6 g 100g-1 while in bread with 8% rowan pomace it
is 4.3 g 100g-1, which corresponds to the dietary fiber daily needs satisfaction respectively by
10.0% and 21.5%. It was found that bread with rowanberry powder had 66.7% more watersoluble
antioxidants. The contamination of the main gluten-free raw material (soy protein, rice
flour and corn starch extrusion and corn, rowan powder) and its influence on ropy disease of
gluten free bread were established. Four spore forming bacteria strains were isolated from
gluten-free raw materials and its ability to cause ropy disease of gluten free bread was proved. It
was also found that using of rowan powder slow down ropy disease and mold spoilage due to
the organic acids in its composition and the bread acidity increase.

Key words:

antioxidant activity, Gluten-free bread, microbial resistance, microflora, nutritional value, quality, rowan powder