Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.

摘要: This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% flour, 30% potato starch. Nevertheless, a flat top tendency toward hole in crumb remained. Sourdough fermentation total flour eliminated these problems. Size-exclusion high-performance liquid chromatography demonstrated that during sourdough fermentation, proteins from dough were degraded peptides smaller than kafirin monomers (<19 kDa). Laser scanning confocal microscopy showed aggregated protein without whereas with only small isolated patches bodies embedded matrix In oscillatory temperature sweeps, caused significantly higher resistance deformation (|G*|) after gelatinization above batter relative batters sourdough. Results suggest strong starch gel, interference protein, is desirable for this type