Biomedical Engineering Reference
In-Depth Information
Table 10.1
GF sourdough fermentations and their effects on the properties of GF batters and breads
Substrate/starter
Sourdough properties
Effects on GF batter
Effects on GF bread
Proteolysis of water soluble proteins
Increased strength
|of the starch gel
Improved bread volume and
crumb structure
Sorghum fl our -
L. plantarum
[48 ]
Sorghum fl our -
W. cibaria
[52]
Synthesis of dextran and GOS
Softer crumb and presence
of undigested GOS
Sorghum fl our -
W. kimchii
or
W. cibaria
MG1 [41 ]
Synthesis of dextran and GOS
Improved viscoelastic
properties (?)
Improved crumb structure, specific
volume and delayed staling (?)
Production of low amounts of acetate
Composite formulation -
L. plantarum
FST 1.7 [44 ]
Production of anti-fungal compounds
Increased elasticity
Increase in the shelf life
Activation of endogenous enzymes
Delayed staling
Red sorghum -
L. plantarum
/
L. casei
or
L. reuteri
/
L. fermentum
Hydrolysis of oligosaccharides
Improved nutritional and sensorial
quality (?)
Pulse fl our -
L. reuteri
[
53
]
Hydrolysis of glycol esters
of phenolic compounds and flavonoid
glucosides
Amaranth -
L. paralimentarius
|AL28 or
L. plantarum
AL30 [
42
]
Improved viscoelastic
properties
(?) predicted effects
