Application of sour dough in the production of gluten free bread

• Autorzy: Ternovskoy G. , Kuznetsova L. , Shleikin A. , Martinovic A. , Oreshko L.
• Języki publikacji: EN

Abstrakty

EN

Background. Recent epidemiological studies show a high incidence of diseases associated with disturbances in protein metabolism, causing gluten intolerance and consequently the occurrence of celiac disease. Gluten, as a specific protein fraction of wheat, rye, barley and oats, cannot be metabolized in gastrointestinal tract of patients suffering from celiac disease. The prevalence of this disease in economically developed countries of Europe and some others is more than 0.5-1% of entire population. In Russia, celiac disease is considered as rare low incidence disease with occurrence of 1 per 5 to 10 thousand children. The aim of this work was to investigate the possibility of application of new technology for gluten free bread production. Material and methods. Lactic acid bacteria (LAB) and bifidobacteria (BB) were used as microbial compositions in the gluten-free baking technology. Gluten free bread, made with bacterial and yeast sour dough compositions, was tested for its physical and chemical properties and resistance to spoilage and pathogenic microorganisms during storage. Results. The preparation of the dough with sour dough containing yeast improved structural properties and taste of the bread. Enrichment by vitamins increased the nutritive value of gluten-free product. Sour doughs increased the acidity and improved the flavor and stability of the experimental bread. Conclusion. This study indicates that gluten free bread manufactured with sour dough, shows higher sensory and structural-mechanical properties when compared to some control samples. The obtained research results demonstrate the positive influence of bacterial starter cultures to overall quality of gluten free bread, creating the sound foundation for their future application in the bread making industry.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2013
• Tom: 12
• Numer: 4
• Opis fizyczny: p.355-358,fig.,ref.

Twórcy

autor

Ternovskoy G.

• State Research Institute of Baking Industry of Russian Academy of Agricultural Sciences, St. Petersburg, Russia

autor

Kuznetsova L.

• State Research Institute of Baking Industry of Russian Academy of Agricultural Sciences, St. Petersburg, Russia

autor

Shleikin A.

• St. Petersburg National Research University of ITMO, St. Petersburg, Russia

autor

Martinovic A.

• University of Montenegro, Podgorica, Montenegro

autor

Oreshko L.

• North-Western State Medical University named after I.I. Mechnikov, St. Petersburg, Russia

Bibliografia

• Brandt M.J., Gänzle M.G., 2006. Handbuch Sauerteig. Behr’s Hamburg.
• CODEX 118,1979. Codex of standards for foods special dietary, for special dietary use, for persons intolerant to gluten.
• Di Cagno R., De Angelis M., Auricchio S., Greco L., Clarke C., De Vincenzi M., Giovanni C., D’Archivio M., Landolfo F., Parrilli G., Minervini F., Arendt E., Gobbetti M., 2004. A sour dough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl. Environ. Microbiol. 70, 1088-1096.
• De Man J.C., Rogosa M., Sharpe M.E., 1960. A medium for cultivation of lactobacilli. J. Appl. Bact. 23 (1), 130-135.
• Elke K., 2008. Gluten-free cereal products and beverages. Academic Press.
• Gambus H., Gibiński M., Pastuszka D., Mickowska N., Ziobro R., Witkowicz R., 2011. The application of residual oats flour in bread production in order to improve its quality and biological value of protein. Acta Sci. Pol., Technol. Aliment. 10 (3), 313-325.
• Garcia-Manzanares A., Lucendo A.J., 2011. Nutritional and dietary aspects of celiac disease. Nutr. Clin. Pract. 26 (2), 163-73.
• Krupa-Kozak U., Wronkowska M., Soral-Smietana M., 2011. Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci. 29(2), 103-108.
• Kuznetsova L.I., Afanas’eva O.V., Sinyavskaya N.D., Krasilnikov V.N., 2007. Range of products and technologies of domestic gluten-free products for therapeutic and preventive nutrition. Hleboprodukty 9, 44-45 [in Russian].
• Kuznetsova L.I., Mashkin D.V., Shporhun D.Y., 2008. Improving the quality of bakery products for people suffering from celiac disease. Konditerskaya Sfera 1, 20, 24-30 [in Russian],
• Kuznetsova L.I., Melnikova G.V., Sinyavskaya N.D., 2001. Scientific bases of development of gluten-free mixes. Hlebopechenie Rossii 3, 30-31 [in Russian].
• Oreshko L.S., 2008. Adult celiac disease: characteristics of the pathogenesis, clinical manifestations, diagnosis, treatment and prevention of complications. Abstract of the thesis of Doctor of Medical Sciences. St. Petersburg [in Russian],
• Suliburska J., Krejpcio Z., Reguła J., Grochowicz A., 2013. Evaluation of the content and the potential bioavailability of minerals from gluten-free products. Acta Sci. Pol., Technol. Aliment. 12 (4), 75-79.

Uwagi

PL

Rekord w opracowaniu