ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 2
Written by Iulia-Elena SUSMAN, Marina SCHIMBATOR, Gabriela STAMATIE, Alina CULEȚU, Alina DOBRE, Mihaela MULȚESCU, Mona Elena POPA

Nowadays, the demand for high quality gluten-free (GF) products is growing, especially for bread. New approaches are necessary, such as finding new combinations of GF flours or different fermentation processes. Sourdough is one of the fermentation methods used in baking industry which showed an improvement to the quality of GF bread (texture, palatability, aroma, shelf life). The research aimed to improve the GF bread characteristics based on buckwheat flour, quinoa flakes and pea protein powder using two types of lactic acid bacteria (LAB). Three samples of GF formulation were developed: S1 with the addition of Lactobacillus plantarum (0.6%), S2 with Lactobacillus sanfranciscensis (0.6%) and a control without LAB. Breads were evaluated for their physico-chemical, microbiological and sensory characteristics. The best acceptance score was for S2 followed by S1 and control. The colour measurement showed similar values, while the crumb texture recorded diversified levels with S1 being the hardest. The microbiological analysis showed an increase in the bread shelf life from 3 days (control) to 7 days (S2). This study underlined that both shelf life and taste of GF bread have been improved by using LAB.

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