Application of sourdough in the production of gluten-free brad fortified with proteins

Sve veći rast oboljelih od celijakije nameće proizvodnju hrane bez glutena, pa tako i kruha kao neizostavnog dijela ljudske prehrane. Bezglutenski kruh uglavnom je lošije kvalitete od pšeničnog kruha. Dodatak kiselog tijesta u proizvodnji bezglutenskog kruha može poboljšati njegovu cjelokupnu kvalitetu i trajnost. Cilj ovog rada bio je istražiti kako dodatak kiselog tijesta u udjelu 10- 30% utječe na svojstva kvalitete bezglutenskog kruha bogatog proteinima i vlaknima. Razvijena je receptura koja je sadržavala nekoliko vrsta integralnih brašna, brašno bučine pogače te proteine bjelanjka i krumpira. Rezultati su pokazali da dodatak kiselog tijesta poboljšava kvalitetu bezglutenskog kruha, ukoliko se koristi u optimalnom udjelu. Bezglutenski kruh s 20% dodanog kiselog tijesta imao je najveći volumen i oblik te najmekšu sredinu. Dodatak kiselog tijesta u udjelu 20% najviše je djelovao na smanjenje tvrdoće (-25%) i žvakljivosti sredine (-28%), te povećanje specifičnog volumena kruha za 11% u odnosu na kruh bez kiselog tijesta.The increasing prevalence of celiac disease impose the gluten-free food production, including bread as an indispensable part in our daily diet. The gluten-free bread is generally of poor quality in comparison to wheat bread. The addition of sourdough in the production of gluten-free bread can improve its quality and shelf life. The present study was designed to investigate the effect of sourdough addition in 10-30% on the quality parameters of gluten-free bread fortified with protein and dietary fiber. The developed recipe contained several types of wholegrain flours, pumpkin seed oil press cake flour, egg white and potato proteins. The results of present study showed that addition of sourdough improves the quality of gluten-free bread if its used in optimal percentage. Gluten-free bread with the addition of 20% of sourdough had the biggest volume, highest high/width ratio and the softest crumb. Addition of 20% of sourdough affected the decrease of the hardness (-25%) and chewiness of the crumb (-28%) the most, and it also increased specific volume by 11% compared to bread without sourdough