Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

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

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

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

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Aguilar N, Albanell E, Miñarro B, Capellas M (2016) Chestnut flour sourdough for gluten-free bread making. Eur Food Res Technol 242(10):1795–1802

    Article  CAS  Google Scholar 

  • Aplevicz KS, da Silva T, Fritzen-Freire CB, Amboni RDMC, Barreto PLM, Sant’Anna ES (2014) Effect of the Incorporation of different freeze-dried cultures on the properties of sourdough bread. J Culin Sci Technol 12(4):354–367

    Article  Google Scholar 

  • Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24(2):165–174

    Article  CAS  Google Scholar 

  • Armero E, Collar C (1996) Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs. J Food Sci 61(2):299–303

    Article  CAS  Google Scholar 

  • Brites C, Trigo MJ, Santos C, Collar C, Rosell CM (2008) Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technol 3(5):707–715

    Article  Google Scholar 

  • Clarke C, Schober T, Arendt E (2002) Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem 79(5):640

    Article  CAS  Google Scholar 

  • Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J (2000) Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 48(7):3044–3051

  • Crowley P, Schober T, Clarke C, Arendt E (2002) The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur Food Res Technol 214(6):489–496

    Article  CAS  Google Scholar 

  • Edema MO, Sanni AI (2008) Functional properties of selected starter cultures for sour maize bread. Food Microbiol 25(4):616–625

    Article  CAS  Google Scholar 

  • Elgeti D, Nordlohne SD, Föste M, Besl M, Linden MH, Heinz V, Becker T (2014) Volume and texture improvement of gluten-free bread using quinoa white flour. J Cereal Sci 59(1):41–47

    Article  CAS  Google Scholar 

  • Gebremariam MM, Zarnkow M, Becker T (2014) Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. J Food Sci Technol 51(11):2881–2895

    Article  CAS  Google Scholar 

  • Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R (2017) How to improve the gluten-free diet: the state of the art from a food science perspective. Food Res Int. https://doi.org/10.1016/j.foodres.2017.04.010

    Article  PubMed  Google Scholar 

  • Gül H, Özçelik S, Sağdıç O, Certel M (2005) Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochem 40(2):691–697

    Article  Google Scholar 

  • Hager AS, Arendt EK (2013) Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloid 32(1):195–203

    Article  CAS  Google Scholar 

  • Houben A, Götz H, Mitzscherling M, Becker T (2010) Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough. J Cereal Sci 51(3):350–356

    Article  Google Scholar 

  • Hüttner EK, Bello FD, Arendt EK (2010) Rheological properties and bread making performance of commercial wholegrain oat flours. J Cereal Sci 52(1):65–71

    Article  Google Scholar 

  • Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K (2005) Potential of sourdough for healthier cereal products. Trends Food Sci Technol 16(1–3):104–112

  • Katina K, Heiniö RL, Autio K, Poutanen K (2006) Optimization of sourdough process for improved sensory profile and texture of wheat bread. LWT-Food Sci Technol 39(10):1189–1202

  • Kaur P, Singh N, Pal P, Kaur A (2018) Traditional and improved paddy varieties: composition, protein, pasting and gluten free chapati making properties. Cereal Chem 95(5):666–678

    Article  CAS  Google Scholar 

  • Kaushal P, Sharma H (2014) Effect of incorporating taro (Colocasia esculenta), rice (Oryza sativa), and pigeon pea (Cajanus cajan) flour blends on noodle properties. Int J Food Prop 17(4):765–781

    Article  CAS  Google Scholar 

  • Komlenić DK, Ugarčić-Hardi Ž, Jukić M, Planinić M, Bucić-Kojić A, Strelec I (2010) Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition. Int J Food Sci Technol 45(7):1417–1425

    Article  Google Scholar 

  • Lacaze G, Wick M, Cappelle S (2007) Emerging fermentation technologies: development of novel sourdoughs. Food Microbiol 24(2):155–160

    Article  CAS  Google Scholar 

  • Moroni AV, Bello FD, Zannini E, Arendt EK (2011) Impact of sourdough on buckwheat flour, batter and bread: biochemical, rheological and textural insights. J Cereal Sci 54(2):195–202

    Article  CAS  Google Scholar 

  • Nindjin C, Amani G, Sindic M (2011) Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydr Polym 86(4):1637–1645

    Article  CAS  Google Scholar 

  • Southgate ANN, Scheuer PM, Martelli MF, Menegon L, de Francisco A (2017) Quality properties of a gluten-free bread with buckwheat. J Culin Sci Technol 15(4):339–348

    Article  Google Scholar 

  • Novotni D, Čukelj N, Smerdel B, Ćurić D (2013) Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.12197

    Article  Google Scholar 

  • Ogunsakin AO, Vanajakshi V, Anu-Appaiah KA, Vijayendra SVN, Walde SG, Banwo K, Prabhasankar P (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT Food Sci Technol 82:326–334

    Article  CAS  Google Scholar 

  • Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT Food Sci Technol 44(3):681–686

    Article  CAS  Google Scholar 

  • Paramithiotis S, Tsiasiotou S, Drosinos EH (2010) Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly. Eur Food Res Technol 231(6):883–890

    Article  CAS  Google Scholar 

  • Pepe O, Villani F, Oliviero D, Greco T, Coppola S (2003) Effect of proteolytic starter cultures as leavening agents of pizza dough. Int J food microbiol 84(3): 319–326

  • Plessas S, Alexopoulos A, Mantzourani I, Koutinas A, Voidarou C, Stavropoulou E, Bezirtzoglou E (2011) Application of novel starter cultures for sourdough bread production. Anaerobe 17(6):486–489

    Article  CAS  Google Scholar 

  • Romero HM, Santra D, Rose D, Zhang Y (2017) Dough rheological properties and texture of gluten-free pasta based on proso millet flour. J Cereal Sci 74:238–243

    Article  Google Scholar 

  • Santiago AJ, Ahmed MN, Wang SL, Damera K, Wang B, Tai PC, Derby CD (2016) Inhibition and dispersal of Pseudomonas aeruginosa biofilms by combination treatment with escapin intermediate products and hydrogen peroxide. Antimicrob Agents Chemother 60(9):5554–5562

    Article  CAS  Google Scholar 

  • Sanz-Penella JM, Tamayo-Ramos JA, Haros M (2011) Application of bifidobacteria as starter culture in whole wheat sourdough breadmaking. Food Bioprocess Technol 5(6):2370–2380

    Article  Google Scholar 

  • Sarawong C, Gutiérrez ZR, Berghofer E, Schoenlechner R (2014) Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content. Int J Food Sci Technol 49(8):1825–1833

    Article  CAS  Google Scholar 

  • Schober TJ, Dockery P, Arendt EK (2003) Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chloride. Eur Food Res Technol 217(3):235–243

    Article  CAS  Google Scholar 

  • Shin M, Gang DO, Song JY (2010) Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci Biotechnol 19(4):951–956

    Article  CAS  Google Scholar 

  • Singh S, Singh N (2013) Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties. Food Hydrocolloids 33(2):342–348

    Article  CAS  Google Scholar 

  • Singh JP, Kaur A, Singh N (2016) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53(2):1269–1278

    Article  CAS  Google Scholar 

  • Thiele C, Grassl S, Gänzle M (2004) Gluten hydrolysis and depolymerization during sourdough fermentation. J Agric Food Chem 52(5):1307–1314

    Article  CAS  Google Scholar 

  • Torrieri E, Pepe O, Ventorino V, Masi P, Cavella S (2014) Effect of sourdough at different concentrations on quality and shelf life of bread. LWT Food Sci Technol 56(2):508–516

    Article  CAS  Google Scholar 

  • Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK (2014) Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads. Eur Food Res Technol 239(1):1–12

    Article  CAS  Google Scholar 

  • Yano H, Fukui A, Kajiwara K, Kobayashi I, Yoza KI, Satake A, Villeneuve M (2017) Development of gluten-free rice bread: pickering stabilization as a possible batter-swelling mechanism. LWT Food Sci Technol 79:632–639

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank “Agricultural Biotechnology Research Institute of Iran’’ (ABRII) for financial support of this work.

Funding

This work was supported by the Agricultural Biotechnology Research Institute of Iran (ABRII) (Grant Number 3-05-0551-88020).

Author information

Authors and Affiliations

  1. Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran

    Yousef Nami & Mohammad Amin Hejazi

  2. Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

    Mehdi Gharekhani

  3. Department of Food Science and Technology, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran

    Mehran Aalami

Authors
  1. Yousef Nami
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mehdi Gharekhani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mehran Aalami
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mohammad Amin Hejazi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mohammad Amin Hejazi.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nami, Y., Gharekhani, M., Aalami, M. et al. Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour. J Food Sci Technol 56, 4057–4067 (2019). https://doi.org/10.1007/s13197-019-03874-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03874-8

Keywords

Search

Navigation