Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice

Abstract

Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, salt, acids, cellulose, sugars in the sauerkraut juice are a rich source of elements to increase the amount of gas, thus an improvement in the fermentation of the gluten free dough. This study evaluated the amount of CO2, using a volumetric method and the batch bioreactor to study the fermentation of a "gluten free" dough made of rice flour which is replaced with potato puree in proportion of 10%, 20%, 30%, 50%, 70% and water replaced with sauerkraut juice according to the material balance sheet. The results showed that the highest amount of CO2, of 1670 ml NaCl, was obtained in the sample where 10% of the flour was replaced with potato puree, sauerkraut juice was used and the dough moisture was 60%. Because the reference taken was the dough made from commercially available mixes combined with water, it was observed that the new materials used in this study are a good choice, being natural and healthy for the body, able to produce high volume gluten free products and being a waste recovery variant in the food industry.