Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

Abstract

Abstract This study demonstrates new possibilities in using freeze-dried buckwheat sourdoughs in the processing of gluten-free bread (GFB). Fresh and freeze-dried (at temperatures of 20, 40 and 60 °C) sourdoughs were added in the amounts of 10, 20, 30 and 40% of the total flour content. Significant and beneficial changes in the quality of bread under the influence of different quantities of fresh and freeze-dried sourdoughs additive were observed. Freeze-dried buckwheat sourdoughs at the level of 20 and 30% gave the best baking results for GFB. pH of bread significantly changed, which had a positive effect on increasing its suitability for the storage. Buckwheat sourdough dried at 40 °C is the most highly recommended for GFB processing. Higher temperatures (60 °C) caused the least change in bread volume; however, a bitter aftertaste from burning was slightly detectable. Freeze-dried buckwheat sourdoughs can be used directly in processing, thus eliminating the long fermentation of sourdough.