Substantiation of rational dosage of "Evitalia" sourdough culture for gluten-free bread from amaranth flour

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The development of recipes and technologies for the production of flour products, which are intended for preventive dietary nutrition, including for people suffering from various forms of gluten intolerance, is urgent. To date, scientists from different countries and technologists of industrial enterprises have developed a fairly large range of gluten-free flour products, in particular, bread. However, the "weak" points of such developments are the low consumer properties of the product, its low nutritional value, short shelf life or high price. Therefore, it is necessary to select raw materials that can improve the organoleptic and physicochemical indicators of the quality of this category of bread, enrich it with essential micronutrients, extend the shelf life of freshness and slow down microbiological spoilage. The aim of the study is to establish a rational dosage of the lactic acid sourdough "Evitalia" in dough based on amaranth flour when making gluten-free bread. The leaven "Evitalia" has a high biological value due to the combination of lactic acid bacteria – probiotics. It was found that bread samples containing lactic acid sourdough "Evitalia" were distinguished by a more pleasant taste and smell with a less pronounced amaranth hue; light and elastic crumb, finer and more uniform crumb porosity. The use of this sourdough in dosages of 35–55% by weight of the flour mixture allowed to increase the shelf life of products without microbiological spoilage up to four days, which is twice as much as compared to gluten-free bread made from amaranth flour, but without sourdough.


Gluten-free bread, shelf life, microbiological spoilage, mold, stale, leaven, lactic acid bacteria

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IDR: 140259878   |   DOI: 10.20914/2310-1202-2021-3-174-181

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