BIO Web Conf.
Volume 64, 2023Agro-Bio-Technologies 2023 - Innovative Solutions for the Development of the Industry
|Number of page(s)||10|
|Published online||27 July 2023|
Development of gluten-free bread biotechnology using fermented scald
St.Petersburg branch Scientific Research Institute for the Baking Industry, Podbelskogo highway 7, 196608, St.Petersburg, Pushkin, Russian Federation
* Corresponding author: email@example.com
The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough. The species affiliation of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures was established. The antagonistic and acid-forming activity of lactic acid bacteria and the fermentation activity of yeasts were investigated. An increase in the content of volatile acids in fermented scald and the acidity of finished products was established when using scald fermented with a heterofermentative strain L.brevis E139. As a result of the research, a biotechnology of fermented scald was developed, which makes it possible to obtain gluten-free bread with increased physical, chemical, organoleptic quality indicators and safety for diet therapy for celiac disease. The influence of the sourdough with a new microbial composition on the physico-chemical, organoleptic quality indicators of finished products and their resistance to mold and potato disease was studied.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.