Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 721-730
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread
Manuela Sanna1, Simonetta Fois1, Giovanni Falchi1, Marco Campus1, Tonina Roggio1, Pasquale Catzeddu1
1Porto Conte Ricerche srl, Loc. Tramariglio, 07041 Alghero, SS, Italy
The present study compared liquid sourdough technology with baker’s yeast leavening when applied to the production of a semolina-based crispy flatbread. Following in vitro starch digestion, the results revealed the sourdough leavened flatbread to contain a lower percentage of rapidly digestible starch (16%), higher amounts of slowly digestible starch (27%) and inaccessible digestible starch (4.1%) compared with the baker’s yeast leavened flatbread (20, 20, and 2.4%, respectively), making the former nutritionally healthier. The sourdough leavened bread was crispier, stiffer and more solid, as shown by texture analyses, although Raman spectroscopy revealed no differences in the crystallinity status of starch. The descriptive analyses show that the use of sourdough enhances the positive sensory traits, as rated by the consumer panel scores (6.08 vs. 5.56). In summary, the results indicate that the implementation of sourdough technology in the production of flat crispy breads could confer economic advantages to this product.
Flatbread, Resistant starch, Semolina, In vitro digestion, Sensory analyses
Food Science and Biotechnology 2019 ; 28(3): 721-730