Development of a Type I gluten-free sourdough

The aim of this study was the setting up of a gluten-free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat-based Type I sourdough. A gluten-free matrix was inoculated with Lactobacillus sanfranciscensis and Candida humilis, fermented to pH 4.0, and constantly propagated for ten times. A stable association between microorganisms was observed from the second refreshment with mean values of 9.00 log CFU g(-1) for lactobacilli and 7.00 log CFU g(-1) for yeasts. In order to have a good workability of the dough, a 230 BU consistency was considered. Rheofermentographic indices remained constant over the ten refreshments, showing an average value of 23.2 mm dough height in about 7.5 h. The CO2 production and retention volumes reached average values of 1430 ml and 1238 ml, respectively. The microbiological and technological data obtained highlighted that a GF sourdough was effectively developed