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Chestnut flour sourdough for gluten-free bread making

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Abstract

The objective of this research was to study spontaneously fermented chestnut flour sourdough and to evaluate its effect in gluten-free bread based on corn starch and chestnut flour. Lactic acid bacteria and yeasts counts, pH and titratable acidity of chestnut flour sourdough were measured during 6 days of sourdough propagation. Chestnut flour sourdough fermented for 5 days with back-slopping every 24 h with 33 % of the ripe sourdough was selected to elaborate gluten-free bread. Control breads contained 15, 20 or 25 % of chestnut flour, and sourdough breads contained the same amount of chestnut flour added as chestnut flour sourdough. Chestnut flour sourdough improved bread specific volume, rendered breads with lighter crusts, reduced crumb hardness at day 0 and day 7 and reduced pH. However, chestnut flour sourdough had no effect on yeasts and molds growth during 7 days of bread storage and did not influence sensory characteristics perceived by consumers.

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Acknowledgments

N. Aguilar acknowledges the “Ministerio de Educación y Ciencia” for her grant (AP2009-0859). We thank Mesa del Castaño del Bierzo for kindly supplying chestnut flour. We also thank Núria Garreta for her laboratory work.

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Authors and Affiliations

  1. Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

    Núria Aguilar, Begoña Miñarro & Marta Capellas

  2. Grup de Recerca en Remugants, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

    Elena Albanell

Authors
  1. Núria Aguilar
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  2. Elena Albanell
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  3. Begoña Miñarro
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  4. Marta Capellas
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Correspondence to Marta Capellas.

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The authors declare that they have no conflict of interest.

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We thank the consumers -all of them volunteers- that participated in the preference study.

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Aguilar, N., Albanell, E., Miñarro, B. et al. Chestnut flour sourdough for gluten-free bread making. Eur Food Res Technol 242, 1795–1802 (2016). https://doi.org/10.1007/s00217-016-2679-z

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  • DOI: https://doi.org/10.1007/s00217-016-2679-z

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