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, Latvia, 8 - 09 May 2014, pp.239-242 identifier

  • Publication Type: Conference Paper / Full Text
  • City: Jelgava
  • Country: Latvia
  • Page Numbers: pp.239-242
  • Keywords: chestnut flour, gluten-free bread, rice flour, sourdough, QUALITY


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.