TECHNOLOGICAL PROPERTIES OF GLUTEN FREE SOURDOUGHS WITH A LACTIC ACID BACTERIA STARTER

PÉREZ GABRIELA; SCIARINI LORENA; LANCETTI ROMINA PAOLA; SALVUCCI EMILIANO JESÚS; SCIARINI LORENA; PÉREZ GABRIELA; LANCETTI ROMINA PAOLA; SALVUCCI EMILIANO JESÚS

San Luis

Congreso; XIII CONGRESO ARGENTINO DE MICROBIOLOGÍA GENERAL; 2018

SAMIGE

Sourdough is one of the oldest biotechnological processes used in the production of bread. In this system, lactic acid bacteria improve the nutritional and technological properties of the final product, mainly by the acidification and release of volatile components during fermentation. The use of sourdoughs has great potential for the production of gluten-free products (GF) improving theirtechnological and sensory properties. The objective of this work was to evaluate the use of Lactobacillus plantarum ATCC 8014 as starter culture in three GF flours: quinoa (Q), buckwheat (B) and rice (R); and compare them with wheat sourdough (W). 24 h (F1) and 10 days backslopping fermentations (F2) at 30 °C were performed. Sourdough with (8014-Q, 8014-B, 8014-R, 8014-W) and without starter (C-Q, C-B, C-R, C-W) were compared considering pH, total titratable acidity (TTA), lactic acid bacteria (LAB) counts, starch gelatinization by differential scanning calorimetry (DSC) and water extractable pentosans. There was a significant decrease of pH for all the 24 h fermentation sourdoughs with starter, reaching 3,43 for 8014-R and 3,46 for 8014-W. The highest TTA wasobserved with Q with and without starter. 8014-Q y 8014-R showed significant higher LAB counts compared to controls (p