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• W4220781246 startingPage "1012" @default.
• W4220781246 abstract "Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed." @default.
• W4220781246 created "2022-04-03" @default.
• W4220781246 creator A5011673923 @default.
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• W4220781246 creator A5052246376 @default.
• W4220781246 creator A5064802495 @default.
• W4220781246 creator A5073411161 @default.
• W4220781246 date "2022-03-30" @default.
• W4220781246 modified "2023-10-01" @default.
• W4220781246 title "Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality" @default.
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