The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Jagelaviciute, Jolita; Čižeikienė, Dalia

doi:10.1016/j.lwt.2020.110457

Cited by 53 publications

(36 citation statements)

References 38 publications

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“…Rizzello et al (2016) reported that the inclusion of 40% QSD in produced breads had enhanced free amino acids, soluble fibers, total phenols content, and a higher antioxidant activity. Other studies have reported that up to 20% replacement did not affect flavor or other sensorial attributes of quinoa-based breads [15,16]. However, little information is available about the impact of quinoa sourdough in gluten-free formulations.…”

Section: Introductionmentioning

confidence: 95%

“…However, little information is available about the impact of quinoa sourdough in gluten-free formulations. Few studies report that sourdough positively impacts volume, texture, and flavor [16][17][18], increases shelf life [19,20], and improves the overall acceptance of breads in comparison to control breads made only with GF flours or starches [17].…”

Section: Introductionmentioning

confidence: 99%

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Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

2021

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The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

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Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

2021

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“…Quinoa is considered plant-based food product suitable for all people, mainly for health-conscious consumers, vegetarians, and athletes, specifically because of the balanced amino acid profile and good balance between components such as carbohydrates, lipids, proteins, as well as for consumers with celiac disease [ 3 ]. Recently, the application of quinoa in bread and sourdough production using selected LAB strains has attracted much interest [ 4 , 5 , 6 ]. LAB play a significant role in food fermentations, where they contribute to the development of the wanted technological properties, sensory characteristics and microbiological safety in the food products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Čižeikienė

Gaide

Bašinskienė

2021

Foods

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The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.

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“…Thanks to the widely proven suitability in GF bread [ 19 ], a blend of rice and corn flours in a ratio of 1:1 ( wt / wt ) was used here as the basic formula for breadmaking [ 25 ]. Aiming at increasing the protein content and improving the leavening capacity and the structural characteristics of the bread, the addition of protein-rich flours (>9% proteins) (quinoa, teff, chichpea, faba bean, lupin, red lentil and pea flours) and structuring agents-containing flours (psyllium, chia and flaxseed, below reported as “structuring flours”) ( Table 1 ) to the basic formula was evaluated.…”

Section: Methodsmentioning

confidence: 99%

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

Montemurro

Pontonio

Rizzello

2021

Foods

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The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel “clean-label” GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected Weissella cibaria P9 and a GF sucrose-containing flour as substrate for fermentation to promote the exo-polysaccharides synthesis by the starter lactic acid bacterium. A two-step protocol for bread-making was set-up: first, the GF sourdough was fermented (24 h at 30 °C); then, it was mixed with the other ingredients (30% of the final dough) and leavened with baker’s yeast before baking. Overall, the novel GF bread was characterized by good textural properties, high protein content (8.9% of dry matter) and in vitro protein digestibility (76.9%), low sugar (1.0% of dry matter) and fat (3.1% of dry matter) content, and an in vitro predicted glycemic index of 85.

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The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Cited by 53 publications

References 38 publications

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

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