Skip to main content
SpringerLink
Log in

Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads

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

Abstract

Sourdoughs were produced from buckwheat, oat, quinoa, sorghum, teff and wheat flour using the heterofermentative lactic acid bacteria Lactobacillus plantarum FST 1.7 and added to a basic bread formulation of flour from the same grain type (20 % addition level). Dough rheology, textural (crumb hardness, specific volume) and structural bread characteristics (crumb porosity, cell volume, brightness) of sourdough-containing breads were compared to non-sourdough-containing breads (control). Changes in protein profiles as analysed with capillary electrophoresis were observed in all sourdoughs. Furthermore, sourdough addition led to decreased dough strength resulting in softer dough. No influences on specific volume and hardness on day of baking were found for gluten-free sourdough breads. The staling rate was reduced in buckwheat (from 8 ± 2 to 6 ± 2 N/day) and teff sourdough bread (13 ± 1 to 10 ± 4 N/day), however, not significantly in comparison with the control breads. On the contrary, in wheat sourdough bread, the staling rate was significantly reduced (2 ± 1 N/day) in comparison with control bread (5 ± 1 N/day). Sourdough addition increased the cell volume significantly in sorghum (+61 %), teff (+92 %) and wheat sourdough breads (+78 %). Therefore, crumb porosity was significantly increased in all gluten-free and wheat sourdough breads. Shelf life for sourdough breads was one (teff and oat), two (buckwheat, quinoa and sorghum) and 3 days (wheat) and was not prolonged by sourdough addition. The inferior aroma of breads prepared from the gluten-free flours was also not improved by sourdough addition.

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.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

BF:

Based on flour

LAB:

Lactic acid bacteria

Lp:

Lactobacillus plantarum FST 1.7

SD:

Sourdough

TTA:

Total titratable acids

WL:

Water addition level

References

  1. Fasano A, Catassi C (2012) Celiac disease. N Engl J Med 367(25):2419–2426. doi:10.1056/NEJMcp1113994

    Article  CAS  Google Scholar 

  2. Green PHR, Cellier C (2007) Medical progress: celiac disease. N Engl J Med 357(17):1731–1743. doi:10.1056/NEJMra071600

    Article  CAS  Google Scholar 

  3. Arendt EK, Moroni AV, Zannini E (2011) Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Microb Cell Fact 10:15. doi:10.1186/1475-2859-10-S1-S15

    Article  Google Scholar 

  4. Gallagher E (ed) (2009) Gluten-free food science and technology, 2009th edn. Wiley, Ashtown Food Research Centre, Teagasc, Dublin

    Google Scholar 

  5. Hager A-S, Axel C, Arendt EK (2011) Status of carbohydrates and dietary fiber in gluten free diets. Cereal Food World 56(3):109–114. doi:10.1094/CFW-56-3-0109

    CAS  Google Scholar 

  6. Gänzle MG, Vermeulen N, Vogel RF (2007) Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough. Food Microbiol 24(2):128–138

    Article  Google Scholar 

  7. Czerny M, Schieberle P (2002) Important aroma compounds in freshly ground wholemeal and white wheat flour—identification and quantitative changes during sourdough fermentation. J Agric Food Chem 50(23):6835–6840. doi:10.1021/jf020638p

    Article  CAS  Google Scholar 

  8. Hansen A, Schieberle P (2005) Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci Technol 16(1–3):85–94. doi:10.1016/j.tifs.2004.03.007

    Article  CAS  Google Scholar 

  9. Poutanen K, Flander L, Katina K (2009) Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol 26(7):693–699. doi:10.1016/j.fm.2009.07.011

    Article  CAS  Google Scholar 

  10. Ryan LAM, Dal Bello F, Arendt EK (2008) The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. Int J Food Microbiol 125(3):274–278. doi:10.1016/j.ijfoodmicro.2008.04.013

    Article  CAS  Google Scholar 

  11. Schober TJ, Bean SR, Boyle DL (2007) Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. J Agric Food Chem 55(13):5137–5146. doi:10.1021/jf0704155

    Article  CAS  Google Scholar 

  12. Wolter A, Hager A-S, Zannini E, Czerny M, Arendt EK (2014) Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. Int J Food Microbiol 172:83–91. doi:10.1016/j.ijfoodmicro.2013.11.015

    Article  CAS  Google Scholar 

  13. Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Schober TJ, Ström K, Sjögren J, van Sinderen D, Schnürer J, Arendt EK (2007) Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci 45(3):309–318

    Article  CAS  Google Scholar 

  14. Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C (2009) Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int J Food Microbiol 130(3):205–212

    Article  CAS  Google Scholar 

  15. Moroni AV, Arendt EK, Bello FD (2011) Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiol 28(3):497–502. doi:10.1016/j.fm.2010.10.016

    Article  Google Scholar 

  16. Moore MM, Juga B, Schober TJ, Arendt EK (2007) Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chem 84(4):357–364. doi:10.1094/cchem-84-4-0357

    Article  CAS  Google Scholar 

  17. Hager A-S, Wolter A, Czerny M, Bez J, Zannini E, Arendt E, Czerny M (2012) Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. Eur Food Res Technol 235(2):333–344. doi:10.1007/s00217-012-1763-2

    Article  CAS  Google Scholar 

  18. Czerny M, Schieberle P, Brandt MJ, Hammes W (2005) Zum Aromapotential von Lactobazillen in Weizenteigen—the aroma potential of lactobacilli in wheat dough. Getreidetechnologie 59:15–19

    CAS  Google Scholar 

  19. Coda R, Rizzello CG, Gobbetti M (2010) Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA). Int J Food Microbiol 137(2–3):236–245. doi:10.1016/j.ijfoodmicro.2009.12.010

    Article  CAS  Google Scholar 

  20. Moore MM, Bello FD, Arendt EK (2008) Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. Eur Food Res Technol 226(6):1309–1316. doi:10.1007/s00217-007-0659-z

    Article  CAS  Google Scholar 

  21. Galle S, Schwab C, Arendt EK, Gänzle MG (2011) Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough. Food Microbiol 28(3):547–553

    Article  CAS  Google Scholar 

  22. Meroth CB, Walter J, Hertel C, Brandt MJ, Hammes WP (2003) Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol 69(1):475–482. doi:10.1128/aem.69.1.475-482.2003

    Article  CAS  Google Scholar 

  23. Wolter A, Hager A-S, Zannini E, Galle S, Gänzle M, Waters DM, Arendt EK (2014) Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiol 37(Special Issue: Cereal fermentations for future food):44–50. doi:10.1016/j.fm.2013.06.009

  24. Arbeitsgemeinschaft Getreideforschung eV (ed) (1994) Standard-Methoden für Getreide, Mehl und Brot. 7. überarbeitete und erweiterte Auflage edn. Moritz Schäfer, Detmold, Germany

  25. Bradford MM (1976) Rapid and sensitive method for quantification of microgram quantities of protein utilizing principle of protein-dye binding. Anal Biochem 72(1–2):248–254. doi:10.1006/abio 1976.9999

    Article  CAS  Google Scholar 

  26. Gabriele D, de Cindio B, D’Antona P (2001) A weak gel model for foods. Rheol Acta 40(2):120–127. doi:10.1007/s003970000139

    Article  CAS  Google Scholar 

  27. AACC (2000) Methods 44-15.02, 54-21, 74-09. In: AAoC (ed) Chemists, 10th edn. Approved Methods of the American Association of Cereal Chemists, St. Paul, MN

  28. Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Hartl C, Hernandez NM, Schieberle P (2008) Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. Eur Food Res Technol 228(2):265–273. doi:10.1007/s00217-008-0931-x

    Article  CAS  Google Scholar 

  29. Schuh C, Schieberle P (2006) Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. J Agric Food Chem 54(3):916–924. doi:10.1021/jf052495n

    Article  CAS  Google Scholar 

  30. Calibre Control International Ltd. (2012) Interpretation of results—C-cell manual. Calibre Control International Ltd., UK

    Google Scholar 

  31. Hammes WP, Brandt MJ, Francis KL, Rosenheim J, Seitter MFH, Vogelmann SA (2005) Microbial ecology of cereal fermentations. Trends Food Sci Technol 16(1–3):4–11. doi:10.1016/j.tifs.2004.02.010

    Article  CAS  Google Scholar 

  32. Gänzle MG, Ehmann M, Hammes WP (1998) Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl Environ Microbiol 64(7):2616–2623

    Google Scholar 

  33. Roecken WV, Voysey PA (1995) Sour-dough fermentation in bread making. J Appl Bacteriol Symp Suppl 79:38S–48S

    Article  Google Scholar 

  34. Salovaara H, Valjakka T (1987) The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread. Int Food Sci Tech 22(6):591–597. doi:10.1111/j.1365-2621.1987.tb00527.x

    Article  Google Scholar 

  35. Hager A-S, Wolter A, Jacob F, Zannini E, Arendt EK (2012) Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. J Cereal Sci 56(2). doi:10.1016/j.jcs.2012.06.005

  36. Moroni AV, Dal Bello F, 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. doi:10.1016/j.jcs.2011.04.008

    Article  CAS  Google Scholar 

  37. Gänzle MG, Loponen J, Gobbetti M (2008) Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends Food Sci Technol 19(10):513–521

    Article  Google Scholar 

  38. Vermeulen N, Pavlovic M, Ehrmann MA, Gänzle MG, Vogel RF (2005) Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451(T) during growth in Sourdough. Appl Environ Microbiol 71(10):6260–6266. doi:10.1128/aem.71.10.6260- 6266.2005

    Article  CAS  Google Scholar 

  39. Kleerebezem M, Boekhorst J, van Kranenburg R, Molenaar D, Kuipers OP, Leer R, Tarchini R, Peters SA, Sandbrink HM, Fiers M, Stiekema W, Lankhorst RMK, Bron PA, Hoffer SM, Groot MNN, Kerkhoven R, de Vries M, Ursing B, de Vos WM, Siezen RJ (2003) Complete genome sequence of Lactobacillus plantarum WCFS1. Proc Natl Acad Sci USA 100(4):1990–1995. doi:10.1073/pnas.0337704100

    Article  CAS  Google Scholar 

  40. Angioloni A, Romani S, Pinnavaia GG, Dalla Rosa M (2006) Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties. Eur Food Res Technol 222(1–2):54–57. doi:10.1007/s00217-005-0087-x

    Article  CAS  Google Scholar 

  41. 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. doi:10.1016/j.jcs.2010.02.003

    Article  Google Scholar 

  42. Lorenz K, Nyanzi F (1989) Enzyme activities in quinoa (Chenopodium quinoa). Int Food Sci Tech 24(5):543–551. doi:10.1111/j.1365-2621.1989.tb00678.x

    Article  CAS  Google Scholar 

  43. Thiele C, Gänzle MG, Vogel RF (2002) Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chem 79(1):45–51. doi:10.1094/cchem.2002.79.1.45

    Article  CAS  Google Scholar 

  44. Urbach G (1995) Contribution of lactic acid bacteria to flavour compound formation in dairy products. Int Dairy J 5(8):877–903. doi:10.1016/0958-6946(95)00037-2

    Article  CAS  Google Scholar 

  45. Krieger SA (1997) Wine flavor modifications by lactic acid bacteria. Am J Enol Vitic 48(2):256–257

    Google Scholar 

  46. Mäkinen OE, Zannini E, Arendt EK (2013) Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Plant Foods Hum Nutr 68(1):90–95. doi:10.1007/s11130-013-0335-3

    Article  Google Scholar 

Download references

Acknowledgments

The authors want to thank Ann-Christin Reichel, Erica Pontonio, Nicolò Gatti and Tenin Traore for technical support, as well as Aideen Coffey for isolation and characterization of the strain. This study was financed by the Seventh Framework Program of the European Community for research, technological development and demonstration activities (2007–2013) under the specific programme “Capacities—Research for the benefit of SMEs” (262418 GLUTENFREE).

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. School of Food and Nutritional Sciences, National University of Ireland, College Road, Cork, Ireland

    Anika Wolter, Anna-Sophie Hager, Emanuele Zannini & Elke K. Arendt

  2. Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354, Freising, Germany

    Michael Czerny

Authors
  1. Anika Wolter
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anna-Sophie Hager
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Emanuele Zannini
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Michael Czerny
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Elke K. Arendt
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elke K. Arendt.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOC 33 kb)

Rights and permissions

Reprints and permissions

About this article

Cite this article

Wolter, A., Hager, AS., Zannini, E. et al. Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads. Eur Food Res Technol 239, 1–12 (2014). https://doi.org/10.1007/s00217-014-2184-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-014-2184-1

Keywords

Search

Navigation