Mert I. D. , Campanella O. H. , ŞÜMNÜ S. G. , ŞAHİN S.

9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodblatt 2014), Jelgava, Letonya, 8 - 09 Mayıs 2014, ss.239-242 identifier

  • Basıldığı Şehir: Jelgava
  • Basıldığı Ülke: Letonya
  • Sayfa Sayıları: ss.239-242


In order to meet the rising demand of celiac patients for high quality and healthier products, the old biotechnological process, sourdough technology, was applied in gluten-free bread-making. In present study, the effect of addition of different amounts of sourdough (0%, 20% and 40%, % flour basis) on the rheological behaviour of the gluten-free chestnut-rice dough formulations prepared with chestnut and rice flours as well as on the quality parameters (pH, total titratable acidity (TTA), firmness and volume) of chestnut-rice breads was pointed out. The increasing levels of sourdough addition reduced pH and increased TTA values of samples. The addition of sourdough decreased complex modulus (G*) of dough samples showing softening of dough. The highest specific volume and the lowest firmness values were obtained from gluten-free breads with the addition of 20% sourdough. However, higher level (40%) of sourdough addition had detrimental effect on volume and firmness of breads. The results of present study showed that addition of 20% of sourdough can be used to improve the quality of gluten-free chestnut-rice breads.