{"title":"Effect of Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Quality Characteristics of Gluten-Free Bread Based on Corn Flour","authors":"Sepideh Tariverdi, Mehdi Gharekhani","doi":"10.1155/jfpp/6662199","DOIUrl":null,"url":null,"abstract":"<p>Bread has always been one of the cheapest sources of energy and protein used by humans and is considered one of the most consumed foods by Iranians. Therefore, the aim of this study was to use sourdough obtained from two bacteria, <i>Lactobacillus brevis</i> and <i>Lactobacillus amylovorus</i>, singly, and the combination of these two bacteria in the preparation of gluten-free cornbread to improve its physicochemical and sensory properties. In this study, the effect of bacterial type and sourdough yield (200% and 300%) on some sourdough characteristics including pH, acetic acid, lactic acid, and the number of lactic acid bacteria were investigated. Then, the prepared sourdoughs at three concentrations of 10%–30% were used in the preparation of gluten-free cornbread. The results showed that the maximum levels of pH (4.54), acetic acid (19.06 mg/100 g), lactic acid (198.90 mg/100 g), and the number of bacteria (9.70 log CFU/g) were observed in sourdough. The findings also showed that with an increase in the amount of sourdough, the titratable acidity, moisture content, specific volume, porosity, <i>a</i>∗ index, and overall acceptance of the samples increased, while the pH, firmness, and <i>L</i>∗ and <i>b</i>∗ indices decreased. It was determined that with an increase in sourdough yield, the moisture content and <i>a</i>∗ index of the samples increased, while the porosity decreased, and the other measured characteristics did not follow a clear trend with changes in sourdough yield. Cornbread samples prepared with sourdough containing <i>Lactobacillus amylovorus</i> had higher moisture content, <i>L</i>∗ and <i>a</i>∗ indices, while samples prepared with <i>Lactobacillus brevis</i> had a greater ability to increase porosity and decrease firmness. Finally, based on the characteristics measured in this study, the bread made from 30% sourdough with a <i>Lactobacillus brevis</i> as the starter with a sourdough yield of 200% was selected as the best sample.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6662199","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/6662199","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Quality Characteristics of Gluten-Free Bread Based on Corn Flour
Bread has always been one of the cheapest sources of energy and protein used by humans and is considered one of the most consumed foods by Iranians. Therefore, the aim of this study was to use sourdough obtained from two bacteria, Lactobacillus brevis and Lactobacillus amylovorus, singly, and the combination of these two bacteria in the preparation of gluten-free cornbread to improve its physicochemical and sensory properties. In this study, the effect of bacterial type and sourdough yield (200% and 300%) on some sourdough characteristics including pH, acetic acid, lactic acid, and the number of lactic acid bacteria were investigated. Then, the prepared sourdoughs at three concentrations of 10%–30% were used in the preparation of gluten-free cornbread. The results showed that the maximum levels of pH (4.54), acetic acid (19.06 mg/100 g), lactic acid (198.90 mg/100 g), and the number of bacteria (9.70 log CFU/g) were observed in sourdough. The findings also showed that with an increase in the amount of sourdough, the titratable acidity, moisture content, specific volume, porosity, a∗ index, and overall acceptance of the samples increased, while the pH, firmness, and L∗ and b∗ indices decreased. It was determined that with an increase in sourdough yield, the moisture content and a∗ index of the samples increased, while the porosity decreased, and the other measured characteristics did not follow a clear trend with changes in sourdough yield. Cornbread samples prepared with sourdough containing Lactobacillus amylovorus had higher moisture content, L∗ and a∗ indices, while samples prepared with Lactobacillus brevis had a greater ability to increase porosity and decrease firmness. Finally, based on the characteristics measured in this study, the bread made from 30% sourdough with a Lactobacillus brevis as the starter with a sourdough yield of 200% was selected as the best sample.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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