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. 2019 Sep;56(9):4057-4067.
doi: 10.1007/s13197-019-03874-8. Epub 2019 Jun 22.

Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour

Yousef Nami  1 , Mehdi Gharekhani  2 , Mehran Aalami  3 , Mohammad Amin Hejazi  1
Affiliations

Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour

Yousef Nami et al. J Food Sci Technol. 2019 Sep.

Abstract

The study investigated the effect of sourdough made from combinations of four Lactobacillus spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and increased its titratable acidity and H2O2 content. The addition of sourdough increased the elasticity and reduced the stiffness of the pearl millet dough. Sourdough fermented with L. brevis had the greatest effect on loaf height, specific volume, porosity, and moisture content. During storage, the moisture content of the bread crumb decreased, but that of their crust increased. Sourdough-based loaves retained their moisture better than conventional loaves and the sourdough suppressed the development of mold for a longer period. An organoleptic assessment showed that the sourdough-based bread was more palatable than either conventional or chemically acidified ones. The tissue softness, chewiness, and flavor of the pearl millet bread decreased during storage. The use of sourdough based on either L. brevis, L. paralimentarius, or L. brevis + L. paralimentarius is recommended to produce high-quality pearl millet-based bread.

Keywords: Gluten-free bread; Millet; Probiotic starters; Sourdough.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Comparing the complex modulus (G*, Panels a, b) and phase angle (δ, Panels c, d) of millet dough with increasing frequency (ω)
Fig. 2
Fig. 2
Comparison of bread crumb hardness at day 1 (a), day 3 (b), day 5 (c), and bread crust hardness at day 1 (d), day 3 (e) and day 5 (f)
See this image and copyright information in PMC

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