Implementation of sourdough technology would increase nutritional value and attractiveness of gluten-free bread. However, fermentation process requires stimulation. The course of fermentation of gluten-free sourdoughs prepared from maize and soy flours and maize and potato starches, enriched in glucose and casein hydrolysate or soy sprouted seeds used as fermentation enhancers was evaluated. The clearest effect of the supplementation was observed in the case of sourdough prepared from starches only. The addition of glucose in the amounts as low as 0.5% has proved to be enough to enhance fermentation effectively. Supplementation of the sourdoughs with peptides was not very effective; however, when used together with glucose, a synergistic effect could be detected. The addition of sprouted seeds allowed to shorten the fermentation process with up to several hours. These studies have demonstrated possibility to simplify and shorten the process of gluten-free sourdough fermentation by modification of mixtures composition.
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Rossi J.Sourdough fermentation in presence of added soluble carbohydratesMicrobiol. Aliments Nutr.199412377385)| false
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Maki M.Increasing prevalence of celiac disease over timeAliment. Pharmacol. Ther.20072612171225)| false
Ojetti, V., Nucera, G., Migneco, A., Gabrielli, M., Lauritano, C., Danese, S., Zocco, M.A., Nista, E.C., Cammarota, G., De Lorenzo, A., Gasbarrini, G. & Gasbarrini, A. (2005): High prevalence of celiac disease in patients with lactose intolerance. Digestion, 71, 106–110.
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Gasbarrini A.High prevalence of celiac disease in patients with lactose intoleranceDigestion200571106110)| false
Reale, A., Konietzny, U., Coppola, R., Sorrentino, E. & Greiner, R. (2007): The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. J. Agric. Fd Chem., 55, 2993–2997.
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Greiner R.The importance of lactic acid bacteria for phytate degradation during cereal dough fermentationJ. Agric. Fd Chem.20075529932997)| false
Thiele, C., Ganzle, M.G. & Vogel, R.F. (2002): Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chem., 79, 45–51.
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Vogel R.F.Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavourCereal Chem.2002794551)| false
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2021 Volume 50
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