Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Chochkov, Rosen; Savova-Stoyanova, Daniela; Παπαγεωργίου, Μαρία; Rocha, João Miguel; Gotcheva, Velitchka; Angelov, Angel

doi:10.3390/foods11071012

Cited by 20 publications

(3 citation statements)

References 101 publications

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“…The LAB strains used originated from typical Bulgarian sourdoughs and were selected as the best-performing strains in a previous research conducted on non-gluten sourdough bread preparation (Chochkov et al, 2022).…”

Section: Active Acidity (Ph) Total Titratable Acidity (Tta) and Lab V...mentioning

confidence: 99%

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Chochkov,

Savov,

Gotcheva

et al. 2023

Ital. J. Food Sci.

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The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

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Section: Active Acidity (Ph) Total Titratable Acidity (Tta) and Lab V...mentioning

confidence: 99%

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Chochkov,

Savov,

Gotcheva

et al. 2023

Ital. J. Food Sci.

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“…The dough was then baked in an electric floor oven Salva E-25 (Salva Industrial S.L.U., Lezo, Spain), preheated to a temperature of 220 -230℃, for 22 -24 min. After baking, the breads were allowed to cool for 3 h at room temperature (Chochkov et al 2022). The bread formulations are given in Table 1.…”

Section: Preparation Of Dough and Bread Samplesmentioning

confidence: 99%

Study on the impact of pumpkin seed flour on mineral content of wheat bread

Zlateva

Stefanova

Chochkov

et al. 2022

FSAB

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The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers and minerals. The aim of the present study was to investigate the effect of pumpkin seed flour (PSF), added in the amount of 5% and 10% by the weight of flour, on the content of minerals in wheat bread. It was found that wheat bread with pumpkin seed flour had a significantly higher levels of minerals as compared to the control; except for sodium. Moreover, the minerals content of bread was found to increase markedly with increasing the substitutions ratio. The most pronounced was the effect of enrichment on the content of iron - at the addition of 10% PSF it was 8,98 mg/kg, which is 6,7 times higher than the control sample (1,34 mg/kg). A considerable increase in the content of magnesium and phosphorus was also found. Regarding the microelements, the amount of zinc increased most significantly – 5,09 mg/kg in the control sample; 9,27 mg/kg into the sample with 5% PSF; 12,7 mg/kg in the bread with 10% PSF added.

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“…Chochkov et al [4] explored the effect of sourdoughs on the quality traits of gluten-free dough (composed of teff, rice, corn, and sorghum flours) and GF bread. They found that sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking losses.…”

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confidence: 99%

Scientific Insights and Technological Advances in Gluten-Free Product Development

Παπαγεωργίου

Varzakas

2023

Foods

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Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Cited by 20 publications

References 101 publications

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Study on the impact of pumpkin seed flour on mineral content of wheat bread

Scientific Insights and Technological Advances in Gluten-Free Product Development

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