Starters on rice flour for gluten-free bread
DOI:
https://doi.org/10.31617/2.2023(46)10Keywords:
rice flour, starters, viburnum fruit puree, quality indicators, acidity, technological process, gluten-free bread.Abstract
Introduction. The increasing demand for food products for special dietary needs, particularly for persons with gluten-related disorders, identifies the need for high-quality domestically produced gluten-free bread (GF – gluten-free).
Problem. The use of sourdough starter cultures is a promising direction of scientific research for the development and introduction of high-quality gluten-free bakery products into the domestic market, as well as unconventional plant-based raw materials with high content of biologically active components. The aim of the study is to substantiate the advantages and research the technological aspects of production and quality of rice flour-based sourdough starter cultures for gluten-free bread.
Methods. The subjects of the research are rice flour from Ukrainian company "Kaskad" LLC, naturally leavened starters based on rice flour and using the starter culture "LV1" TM LIVENDO, viburnum fruit puree, model compositions of starters, and gluten-free bread with the use of starters. Gluten-free bread based on rice flour was chosen as the control. The activity of lactic acid bacteria in the sourdough starter, titratable acidity, mass fraction of moisture, and specific volume of finished products were determined using conventional methods.
Results. The main defects of GF bread and the advantages of using starters for the production of high-quality gluten-free bread were systematized, as well as the appropriateness of using viburnum fruit puree in the starter substrate were identified. It was experimentally confirmed that starters prepared using the starter culture "LV1" matured five times faster compared to naturally leavened starters. The use of starters made it possible to increase the specific volume in the tested bread samples by 17.0–22.5 %, titratable acidity by 59.1–68.2 %, and improve the taste properties of gluten-free bread compared to the control.
Conclusions. It was experimentally confirmed that the use of the starter culture "LV1" and viburnum fruit puree significantly intensifies the accumulation of acidity in starters made from rice flour, contributing to the formation of better-quality indicators of the baked gluten-free products.
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