Skip to main content
SpringerLink
Log in

Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The replacement of gluten in cereal-based goods still represents a significant technological challenge, and obtaining high-quality gluten-free (GF) breads brings about the search for ingredients and technologies able to improve the overall features of these products. Even if the use of sourdough has been extensively studied for the traditional baking, thanks to its positive effects on the product associated with the metabolic activities of sourdough-resident microorganisms; only in recent times, similar attempts have been made in GF baking. GF bread, in fact, is more generally produced by a straight-dough process, using compressed yeast as leavening agent. This research aimed to compare the properties of GF doughs and breads obtained using a Type I GF sourdough (GF-SD; in-lab developed), compressed yeast (Saccharomyces cerevisiae; CY), or their mixture (GF-SD + CY) during proofing. There are no studies, in fact, on Type I GF-SD with the stable association between the lactic acid bacterium Lactobacillus sanfranciscensis and the yeast Candida humilis. GF-SD doughs were comparable to CY doughs in terms of height development (adopting a longer fermentation step), and well-developed doughs were obtained in a short time when GF-SD was combined with CY. Despite the lower specific volume and the denser crumb, GF-SD breads were characterized by a more coherent texture, while CY breads were more prone to fracture during storage. Breads leavened with GF-SD + CY showed intermediate features. The promising results coming from the use of the in-lab developed GF-SD thus confirmed the positive effects of adopting the sourdough technology in GF breadmaking, too.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Abbreviations

ANOVA:

Analysis of variance

BU:

Brabender Unit

CD:

Celiac disease

CS:

Corn starch

CY:

Compressed yeast

GF:

Gluten-free

GFB:

Gluten-free bread

GF-SD:

In-lab developed Type I gluten-free sourdough

HPMC:

Hydroxyl-propyl-methyl-cellulose

HTG:

Heterogeneity

HuCC :

Moisture of the crumb core

HuSL :

Moisture of the central slice

PP:

Isolated pea protein

PSY:

Psyllium fibre

Hm:

Dough maximum height

T1:

Time at which Hm occurs

Hf:

Dough final height

CO2-TOT :

Total gaseous production

CO2-RET :

CO2 retained by the dough

CO2-REL :

CO2 released by the dough

Tx:

Time of dough porosity appearance

tf:

Proofing time

RC:

Gas retention coefficient

RF:

Rice flour

ROI:

Region of interest

SD:

Sourdough

TTA:

Titratable acidity

References

  • AACC, American Association of Cereal Chemists (2000). Approved Methods of the AACC. 10th Ed. St Paul, MN, USA.

  • Arendt, E. K., Ryan, L. A. M., & Dal Bello, F. (2007). Impact of sourdough on the texture of bread. Food Microbiology, 24, 165–174.

    Article  CAS  Google Scholar 

  • Axel, C., Röcker, B., Brosnon, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E. K. (2015). Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology, 47, 36–44.

    Article  CAS  Google Scholar 

  • Brites, C., Trigo, M. J., Santos, C., Collar, C., & Rosell, C. M. (2014). Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food and Bioprocess Technology, 3, 707–715.

    Article  Google Scholar 

  • Cappa, C., Lucisano, M., & Mariotti, M. (2013). Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydrate Polymers, 98(2), 1657–1666.

    Article  CAS  Google Scholar 

  • Capriles, V. D., & Arêas, J. A. G. (2014). Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health. Comprehensive Reviews in Food Science and Food Safety, 13, 871–890.

  • Cauvain, S. P., & Young, L. S. (2006). Key characteristics of existing bakery-product groups and typical variations within such groups. In Baked products science, technology and practice (pp. 14–34). Oxford: Blackwell Publishing.

  • Collar, C., Benedito de Barber, C., & Martínez-Anaya, M. A. (1994). Microbial sourdoughs influence acidification properties and breadmaking potential of wheat dough. Journal of Food Science, 59(629–633), 674.

    Google Scholar 

  • Corsetti, A., & Settanni, L. (2007). Lactobacilli in sourdough fermentation. Food Research International, 40, 539–558.

    Article  CAS  Google Scholar 

  • De Vuyst, L., & Vancanneyt, M. (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24, 120–127.

    Article  CAS  Google Scholar 

  • Elgeti, D., Nordlohne, S. D., Föste, M., Besl, M., Linden, M. H., Heinz, V., Jekle, M., & Becker, T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59, 41–47.

    Article  CAS  Google Scholar 

  • Fasano, A., & Catassi, C. (2012). Celiac disease. The New England Journal of Medicine, 367, 2419–2426.

    Article  CAS  Google Scholar 

  • Fongaro, L., & Kvaal, K. (2013). Surface texture characterization of an Italian pasta by means of univariate and multivariate feature extraction from their texture images. Food Research International, 51(2), 693–705.

    Article  Google Scholar 

  • Giuliani, G.M., Benedusi, A., Di Cagno, R., De Angelis, M., Luisi, A., & Gobbetti, M. (2016). Mixture of lactic bacteria for the preparation of gluten free baked products. Patent U.S. 9237753 B2.

  • Gobbetti, M., De Angelis, M., Di Cagno, R., & Rizzello, C.G. (2008). Sourdough lactic/acid bacteria. In: Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free Cereals Products and Beverages. Elsevier, pp. 267–288.

  • Nionelli, L., & Rizzello, C. G. (2016). Sourdough-based biotechnologies for the production of gluten-free foods (2016). Foods, 5, 65–78.

    Article  Google Scholar 

  • Mariotti, M., Lucisano, M., & Pagani, M. A. (2006). Development of a baking procedure for the production of oat supplemented wheat bread. International Journal of Food Science & Technology, 41(S2), 151–157.

    Article  CAS  Google Scholar 

  • Mariotti, M., Lucisano, M., Pagani, M. A., & Ng, P. K. W. (2009). The role of corn starch, amaranth flour, pea isolate and Psyllium flour on the rheological properties and ultrastructure of gluten-free doughs. Food Research International, 42(8), 963–975.

    Article  CAS  Google Scholar 

  • Mariotti, M., Pagani, M. A., & Lucisano, M. (2013). The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids, 30, 393–400.

    Article  CAS  Google Scholar 

  • Masure, H. G., Fierens, E., & Delcour, J. A. (2015). Current and forward looking experimental approaches in gluten-free brad making research. Journal of Cereal Science, 67, 92–111.

    Article  Google Scholar 

  • Moore, M., Dal Bello, F., & Arendt, E. K. (2008). Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. European Food Research and Technology, 226, 1309–1316.

    Article  CAS  Google Scholar 

  • Moroni, A. V., Dal Bello, F., & Arendt, E. K. (2009). Sourdough in gluten-free bread making: an ancient technology to solve a novel issue? Food Microbiology, 26, 676–684.

    Article  CAS  Google Scholar 

  • Picozzi, C., Mariotti, M., Cappa, C., Tedesco, B., Vigentini, I., Foschino, R., & Lucisano, M. (2016). Development of a Type I gluten-free sourdough. Letters in Applied Microbiology, 62, 119–125.

    Article  CAS  Google Scholar 

  • Schober, T. J., Bean, S. R., & Boyle, D. L. (2007). Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. Journal of Agricultural and Food Chemistry, 55, 5137–5146.

    Article  CAS  Google Scholar 

  • Wolter, A., Hager, A. S., Zannini, E., Czerny, M., & Arendt, E. K. (2014). Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads. European Food Research and Technology, 239, 1–12.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The research was supported by the Ministero dell’Istruzione, dell’Università e della Ricerca (Prot. 957/ric, 28/12/2012), through the Project 2012ZN3KJL “Long Life, High Sustainability”.

Author information

Author notes

  1. C. Cappa

    Present address: Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Road, East Lansing, MI, 48824, USA

  2. L. Fongaro

    Present address: European Commission, Joint Research Centre, Directorate for Nuclear Safety and Security, P.O. Box 23 40, 76125, Karlsruhe, Germany

Authors and Affiliations

  1. DeFENS (Department of Food, Environmental and Nutritional Sciences), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy

    M. Mariotti, C. Picozzi, B. Tedesco & M. Lucisano

Authors
  1. M. Mariotti
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. Cappa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. C. Picozzi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. B. Tedesco
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. L. Fongaro
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. M. Lucisano
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to M. Mariotti.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mariotti, M., Cappa, C., Picozzi, C. et al. Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking. Food Bioprocess Technol 10, 962–972 (2017). https://doi.org/10.1007/s11947-017-1861-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-017-1861-z

Keywords

Search

Navigation