Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy. Electronic address: massimiliano.rinaldi@unipr.it.
Massimiliano
M
Rinaldi
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Maria
M
Paciulli
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Augusta
A
Caligiani
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Francesca
F
Scazzina
Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy. Electronic address: emma.chiavaro@unipr.it.
Emma
E
Chiavaro
D000687:Amylopectin / Q000032:analysis; D001939:Bread / Q000032:analysis*; D005285:Fermentation / Q000502:physiology*; D005433:Flour / Q000032:analysis*; D061353:Food Storage / Q000379:methods / Q000592:standards*; D005983:Glutens / Q000032:analysis / Q000378:metabolism; D038321:Glycemic Index / Q000502:physiology; D009754:Nuts / Q000737:chemistry*; D013213:Starch / Q000032:analysis / Q000378:metabolism
D005983:Glutens; D013213:Starch; D000687:Amylopectin
Chestnut flour; Gluten-free bread; Physical analysis; Shelf-life; Sourdough