Sourdoughs fermented by autochthonousLactobacillusstrains improve the quality of gluten-free bread

Abstract

Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten-free maize-based bread with acceptable technological and rheological characteristics, nutritional quality and a more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C ( Lactobacillus brevis , L. sanfranciscensis + L. plantarum ) and 8C ( L. brevis + L. paralimentarius ) showed the lowest rate of complex modulus, while treatments 11C ( L. sanfranciscensis + L. brevis + L. paralimentarius ) and 2C ( L. brevis ) led to the greatest reduction in baking loss. The crumb moisture content of all of the formulations decreased with storage. Breads produced with treatment 2C ( L. brevis ) had the highest crumb moisture content when freshly baked; while loaves produced with treatment 3C ( L. paralimentarius ) had the highest crumb moisture content after four days of storage. A sensory evaluation indicated that sourdough-based maize breads were superior to both control and chemically acidified breads. The optimal treatments were to use sourdough seeded with treatment 2C ( L. brevis ), with treatment 4C ( L. plantarum ), with treatment 8C ( L. brevis + L. paralimentarius ) or with treatment 11C ( L. sanfranciscensis + L. brevis + L. paralimentarius ).