Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria

Autores
Dentice Maidana, Stefania; Finch, Susan; Garro, Marisa Selva; Savoy, Graciela; Gänzle, Michael; Vignolo, Graciela Margarita
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FUA3171 and Lactobacillus fermentum FUA3165 from fermented sorghum, were used as inoculants to ferment chia and flaxseed sourdoughs used for sorghum gluten-free breadmaking. Compared to chemically acidified control, fermentation products present in oilseed sourdoughs after 24 h showed a marked increase of lactate, xylose, arabinose, free amino acids and hydrogen peroxide while glucose was undetectable. Sorghum-based laboratory breads manufactured with different percentages (0–40% w/w) of oilseeds sourdoughs fermented by W. cibaria CH28 and lactobacilli showed that those started with 30 and 40% of sourdoughs significantly improved specific volume and visual appearance compared to 100% sorghum breads. Sensory evaluation of gluten-free sorghum breads showed 40% of replacement as the most accepted by panelists who were also able to discriminate breads inoculated with fermented and unfermented chia dough. The use of chia sourdoughs fermented with selected autochthonous LAB strains as ingredient for gluten-free breadmaking, will have an impact in baked foods functionality and healthiness.
Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Finch, Susan. University of Alberta; Canadá
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gänzle, Michael. University Of Alberta. Faculty Of Sciences; Canadá
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
CHIA
GLUTEN-FREE
LACTIC ACID BACTERIA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/143529
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/143529
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteriaDentice Maidana, StefaniaFinch, SusanGarro, Marisa SelvaSavoy, GracielaGänzle, MichaelVignolo, Graciela MargaritaCHIAGLUTEN-FREELACTIC ACID BACTERIAhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FUA3171 and Lactobacillus fermentum FUA3165 from fermented sorghum, were used as inoculants to ferment chia and flaxseed sourdoughs used for sorghum gluten-free breadmaking. Compared to chemically acidified control, fermentation products present in oilseed sourdoughs after 24 h showed a marked increase of lactate, xylose, arabinose, free amino acids and hydrogen peroxide while glucose was undetectable. Sorghum-based laboratory breads manufactured with different percentages (0–40% w/w) of oilseeds sourdoughs fermented by W. cibaria CH28 and lactobacilli showed that those started with 30 and 40% of sourdoughs significantly improved specific volume and visual appearance compared to 100% sorghum breads. Sensory evaluation of gluten-free sorghum breads showed 40% of replacement as the most accepted by panelists who were also able to discriminate breads inoculated with fermented and unfermented chia dough. The use of chia sourdoughs fermented with selected autochthonous LAB strains as ingredient for gluten-free breadmaking, will have an impact in baked foods functionality and healthiness.Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; ArgentinaFil: Finch, Susan. University of Alberta; CanadáFil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gänzle, Michael. University Of Alberta. Faculty Of Sciences; CanadáFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier Science2020-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/143529Dentice Maidana, Stefania; Finch, Susan; Garro, Marisa Selva; Savoy, Graciela; Gänzle, Michael; et al.; Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria; Elsevier Science; LWT - Food Science and Technology; 125; 5-20200023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820301778?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109189info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:04:11Zoai:ri.conicet.gov.ar:11336/143529instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:04:12.087CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
title Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
spellingShingle Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Dentice Maidana, Stefania
CHIA
GLUTEN-FREE
LACTIC ACID BACTERIA
title_short Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
title_full Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
title_fullStr Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
title_full_unstemmed Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
title_sort Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
dc.creator.none.fl_str_mv Dentice Maidana, Stefania
Finch, Susan
Garro, Marisa Selva
Savoy, Graciela
Gänzle, Michael
Vignolo, Graciela Margarita
author Dentice Maidana, Stefania
author_facet Dentice Maidana, Stefania
Finch, Susan
Garro, Marisa Selva
Savoy, Graciela
Gänzle, Michael
Vignolo, Graciela Margarita
author_role author
author2 Finch, Susan
Garro, Marisa Selva
Savoy, Graciela
Gänzle, Michael
Vignolo, Graciela Margarita
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CHIA
GLUTEN-FREE
LACTIC ACID BACTERIA
topic CHIA
GLUTEN-FREE
LACTIC ACID BACTERIA
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FUA3171 and Lactobacillus fermentum FUA3165 from fermented sorghum, were used as inoculants to ferment chia and flaxseed sourdoughs used for sorghum gluten-free breadmaking. Compared to chemically acidified control, fermentation products present in oilseed sourdoughs after 24 h showed a marked increase of lactate, xylose, arabinose, free amino acids and hydrogen peroxide while glucose was undetectable. Sorghum-based laboratory breads manufactured with different percentages (0–40% w/w) of oilseeds sourdoughs fermented by W. cibaria CH28 and lactobacilli showed that those started with 30 and 40% of sourdoughs significantly improved specific volume and visual appearance compared to 100% sorghum breads. Sensory evaluation of gluten-free sorghum breads showed 40% of replacement as the most accepted by panelists who were also able to discriminate breads inoculated with fermented and unfermented chia dough. The use of chia sourdoughs fermented with selected autochthonous LAB strains as ingredient for gluten-free breadmaking, will have an impact in baked foods functionality and healthiness.
Fil: Dentice Maidana, Stefania. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Finch, Susan. University of Alberta; Canadá
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gänzle, Michael. University Of Alberta. Faculty Of Sciences; Canadá
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FUA3171 and Lactobacillus fermentum FUA3165 from fermented sorghum, were used as inoculants to ferment chia and flaxseed sourdoughs used for sorghum gluten-free breadmaking. Compared to chemically acidified control, fermentation products present in oilseed sourdoughs after 24 h showed a marked increase of lactate, xylose, arabinose, free amino acids and hydrogen peroxide while glucose was undetectable. Sorghum-based laboratory breads manufactured with different percentages (0–40% w/w) of oilseeds sourdoughs fermented by W. cibaria CH28 and lactobacilli showed that those started with 30 and 40% of sourdoughs significantly improved specific volume and visual appearance compared to 100% sorghum breads. Sensory evaluation of gluten-free sorghum breads showed 40% of replacement as the most accepted by panelists who were also able to discriminate breads inoculated with fermented and unfermented chia dough. The use of chia sourdoughs fermented with selected autochthonous LAB strains as ingredient for gluten-free breadmaking, will have an impact in baked foods functionality and healthiness.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/143529
Dentice Maidana, Stefania; Finch, Susan; Garro, Marisa Selva; Savoy, Graciela; Gänzle, Michael; et al.; Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria; Elsevier Science; LWT - Food Science and Technology; 125; 5-2020
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/143529
identifier_str_mv Dentice Maidana, Stefania; Finch, Susan; Garro, Marisa Selva; Savoy, Graciela; Gänzle, Michael; et al.; Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria; Elsevier Science; LWT - Food Science and Technology; 125; 5-2020
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820301778?via%3Dihub
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109189
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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