Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality

Today, the consumers suffering from celiac disease have increasingly been demanding high quality and health beneficial bakery products. The bakery industry, therefore, needs scientific data regarding dough properties and final product quality for gluten-free formulations. In this study the effects of rice sourdough on gluten-free bread quality were examined. A gluten-free bread formulation was prepared based on rice flour and corn starch along with different levels (10, 20, and 30%) of rice sourdough. In all cases, the value of elastic modulus, G', was higher than that of the viscous modulus, G ''. Bread volumes were negatively affected by the addition of sourdough. The textural hardness value increased as a result of storage in all bread samples, but sourdough addition resulted in a decrease in hardness values of the bread samples on the first and third days of the storage. During storage, the springiness and cohesiveness values decreased whereas the chewiness values increased. As a result of storage, the colour of the crust was lightened, and the redness and yellowness values decreased. The results of the study suggest that the use of sourdough is beneficial in prolonging the shelf-life of rice flour-based gluten-free bread