Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough

Abstract

In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.

Celiac Disease Management through Gluten-Free Diets

“…Recently, researches have also focused on the production of food products from sourdough rather than from gluten flour [24][25][26]. Sourdough is described as a product of a biotechnological process that involves the mixture of flour (cereal) and water, fermented by lactic acid bacteria thereby causing a pleasant sour-tasting dough/product [27].…”

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

“…Novel approaches, such as sourdough application, are emerging for gluten‐free cereal‐based products, in addition to the enrichment of gluten‐free products with alternative protein sources and dietary fiber. Although various studies have been conducted on various types of sourdough (Cakir et al, 2021; Jin et al, 2021; Katina et al, 2005; Xu et al, 2022), there are currently limited outputs regarding on gluten‐free sourdoughs (Alibasic et al, 2020; Olojede, Sanni, Banwo, et al, 2020). Therefore, the design of component combinations to replace gluten in the production of high‐quality gluten‐free bread still poses a major technological challenge.…”

The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

“…In the literature, there are also works relating to the study of the gelatinization of wheat, chickpea, and quinoa starches in the presence of HCL and H 2 SO 4 , but under lintnerization conditions [ 18 , 19 , 20 ]. Other studies, although fewer in number, have focused on the acidification of real batters but described only analysis of the acidification action on the finished product, for a formula of crackers with buckwheat [ 21 ], or formula of gluten-free bread [ 22 ].…”