Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality

Abstract

The objective of this study was to evaluate the effect of single fermentation with Lactobacillus plantarum 1 (JC5) and Lactobacillus plantarum JCM1149 (C20), from one to 4 days, on the physicochemical and rheological properties of fermented quinoa doughs to make soft bread. A full factorial design using an ANOVA and Tukey test (p < .05) was used to evaluate the effects of two factors: bacterial strain (two levels) and fermentation time (four levels). The structure of the starch granules from fermented and unfermented quinoa, and wheat, using scanning electron microscopy were observed. Fermentation yielded doughs with higher soluble protein content and better textural properties than the unfermented quinoa dough after 2 days of fermentation by each strain, obtaining breads with a homogeneous porous crumb, good sensory quality, and high nutritional value. These results showed that it is possible to develop gluten-free breads with 100% of fermented quinoa. Practical applicationThe results of this research will help both the bread making and cereal industries to design production processes taking into account fermentation technologies, aiming at improving rheological and nutritional properties of gluten-free breads. Furthermore, the culture media used in this study is a potential alternative to decrease costs linked to the amount of MRS (deMan-Rogosa-Sharpe) broth which are usually required to perform biotechnological processes. Finally, this research analyzes likely relationships among rheological properties of doughs and breads in order to anticipate textural quality of these baked goods.Abbreviations: CQ, unfermented quinoa dough; EPS, exopolysaccharide; FQD, fermented quinoa dough; LAB, acid lactic bacteria; SEM, scanning electron microscopy; SP, soluble protein; TPA, texture profile analysis; WD, wheat dough.

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

“…The valuable nutritional quality of quinoa seeds is mainly due to its high concentrations of proteins, minerals, and vitamins [5][6][7]. Quinoa proteins contains essential amino acids (lysine, threonine, and methionine), which are well-balanced and with a highly bioavailability, being superior to that of the common cereals.…”

Sensory characterization of gluten‐free bread enriched with teff ( Eragrostis tef (Zucc.) Trotter) and yacon ( Smallanthus sonchifolius ) using flash profile and common dimension analysis

“…Numerous researches about sensory acceptance of GFB enriched with alternative GF flours and fructans have been described in the literature (Alencar, de Morais, Steel, & Bolini, ; Morais, Cruz, Faria, & Bolini, ; Sandri, Santos, Fratelli, & Capriles, ; Santos, Fratelli, Muniz, & Capriles, ); however, few studies describe the sensory acceptance of GFB with teff and none describe the acceptance of breads with teff and yacon. Ceballos Gonzçalez, Bolívar Monsalve, Ramírez Toro, and Bolívar () evaluated the sensorial acceptance of GF bread developed with fermented quinoa doughs and obtained the scores ranging from 6.45 to 8.26. Capriles and Arêas () investigated the impact of the addition of inulin‐type fructans (4%, 8%, 10%, and 12%) on the sensory acceptance of GFB and observed scores ranging from 6.20 to 7.40.…”

Functional, nutritional, and technological potential of quinoa through lactic acid fermentation: a review

“…Lactic acid bacteria (LAB) can adapt to different substrates, and quinoa can be a good alternative for fermentation (7,37,38). In fact, fermentation controls the growth of pathogens, and lactic acid bacteria act as bioconservatives due to the production of metabolites such as bacteriocins, which are antibacterial organic acids (3,7,22).…”

“…These microorganisms have been fermented in a mixed manner with Lactobacillus plantarum and yeasts (42), spontaneously by lactic acid bacteria and yeasts (43), with buckwheat and inoculated with Lactobacillus paracasei and Pediococcus pentosaceus (44) for use as technological improvers in bread development or to enhance the nutritional content of other gluten-free products. Some evaluated products include gluten-free bread with quinoa fermented by Lactobacillus plantarum (38) and by Lactobacillus sanfranciscensis (45)…”

“…Table 2 shows that lactic acid fermentation allows for the development of gluten-free bread and pasta with high amino acid contents (9,47). Ceballos-González et al (38) reported that fermentation of quinoa and wheat for the production of soft bread increased soluble protein content. In another study, the differences between protein hydrolysis and lipid production during quinoa fermentation with different strains were compared.…”