-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.

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ID: 48431
2019
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Abstract
The study investigated the effect of sourdough made from combinations of four spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and increased its titratable acidity and HO content. The addition of sourdough increased the elasticity and reduced the stiffness of the pearl millet dough. Sourdough fermented with had the greatest effect on loaf height, specific volume, porosity, and moisture content. During storage, the moisture content of the bread crumb decreased, but that of their crust increased. Sourdough-based loaves retained their moisture better than conventional loaves and the sourdough suppressed the development of mold for a longer period. An organoleptic assessment showed that the sourdough-based bread was more palatable than either conventional or chemically acidified ones. The tissue softness, chewiness, and flavor of the pearl millet bread decreased during storage. The use of sourdough based on either , or  +  is recommended to produce high-quality pearl millet-based bread.
Reference Key
nami2019fermentedjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Nami, Yousef;Gharekhani, Mehdi;Aalami, Mehran;Hejazi, Mohammad Amin;
Journal Journal of food science and technology
Year 2019
DOI
10.1007/s13197-019-03874-8
URL
Keywords
sourdough gluten-free bread millet probiotic starters

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