Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Abstract

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of <i>Pediococcus acidilactici</i>, <i>Pediococcus pentosaceus</i> and <i>Enteroccocus durans</i> as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 10⁸ cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain <i>Enterococcus durans</i> ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain <i>Pediococcus pentosaceus</i> had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.