Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

“…Similar to earlier observations, the production of lactic acid and leavening increased significantly while pH fell (p < 0.05) [ 22 , 23 ]. Because it tends to extend the shelf-life of the bread, this increase in lactic acid production is beneficial for sourdough [ 17 ]. This experiment revealed that the temperature of the fermenting meal varied even as fermentation time increased.…”

“…The LAB in sourdough could be from the flour material as well as introduced from the baking ingredients, or the environment. Thus, selecting suitable native microorganisms in spontaneously fermented sourdough is a promising technique for improving gluten-free bread quality [ 17 ]. Despite the increasing popularity of sourdough bread made with other rice varieties, there is limited information on the use of Nigeria's indigenous Ofada rice and its potential in sourdough production.…”