Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

Elena Zand; Denisse Bender; Stefano D’Amico; Sandor Tömösközi; Henry Jaeger; Regine Schoenlechner

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Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

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| Dec 31, 2018

Die Bodenkultur: Journal of Land Management, Food and Environment

Volume 69 (2018): Issue 4 (December 2018)

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Published Online: Dec 31, 2018

Page range: 227 - 237

Received: Sep 17, 2018

Accepted: Nov 15, 2018

DOI: https://doi.org/10.2478/boku-2018-0019

Keywords
Arabinoxylan, pyranose 2-oxidase, buckwheat, gluten-free bread

© 2018 Elena Zand, Denisse Bender, Stefano D’Amico, Sandor Tömösközi, Henry Jaeger, Regine Schoenlechner, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Influence of sourdough on batter acidification, measured by pH and titratable acidity (TTA) before (BF) and after fermentation (AF)Abbildung 1. Einfluss von Sauerteig auf die Säuerung des Teiges, gemessen anhand des pH und der titrierbaren Säure (TTA) vor (BF) und nach der Fermentierung (AF)

Response surface plots of wholemeal buckwheat breads added with AX and POx of A: firmness; B: relative elasticity (REL) and C: specific volume (SV).Abbildung 2. „ Response surface plots“ der Vollkorn-Buchweizenbrote mit Zugabe von AX und POx A: Krumenfestigkeit; B: relative Elastizität (REL) und C: spezifisches Volumen (SV)

Bread slices of buckwheat breads added with A: 18% sourdough; B: 36% sourdough; C: 54% sourdough; D: 82% sourdough and control for optimization; E: 3% AX; F: 6% AX; G: 1 nkat POx/g flour; H: 2 nkat POx/g flour; I: 3% AX and 1 nkat POx/g flour; J: 3% AX and 2 nkat POx/g flour; K: 6% AX and 1 nkat POx/g flour; L: 6% AX and 2 nkat POx/g flour; M: control with refined flour; N: 3% AX and 1 nkat POx with refined flourAbbildung 3. Visuelle Darstellung der Krume von allen gebackenen Buchweizenrezepturen mit A: 18% Sauerteig; B: 36% Sauerteig; C: 54% Sauerteig; D: 82% Sauerteig und Kontrolle für Optimierung; E: 3% AX; F: 6% AX; G: 1 nkat POx/g Mehl; H: 2 nkat POx/g Mehl; I: 3% AX und 1 nkat POx/g Mehl; J: 3% AX und 2 nkat POx/g Mehl; K: 6% AX und 1 nkat POx/g Mehl; L: 6% AX und 2 nkat POx/g Mehl; M: Kontrolle mit Auszugsmehl; N: 3% AX und 1 nkat POx/g Mehl mit Auszugsmehl

Comparison of functional properties of buckwheat bread with wholemeal and refined flourTabelle 3. Vergleich der funktionellen Eigenschaften von Buchweizenbrot mit Vollkorn- und Auszugsmehl

Flours	AX	POx	Firmness	REL	Specific volume		Colour of crumb⁴		Pore diameter	Gas cell area
	[%]²	[nkat/g flour]	[N]1,4	[%]^1,3,4	[cm³/g bread]^1,4	L*	a*	b*	[mm]^1,4	[%]¹
Wholemeal	0	0	9.61 ± 1.78^b	64.27 ± 0.71c	1.80 ± 0.18	55.42 ± 0.39c	8.32 ± 0.24^a	16.55 ± 0.45^a	2.99 ± 0.90	38.71 ± 3.94^a
Wholemeal	3	1	4.69 ± 1.49^a	62.20 ± 0.96^b	1.93 ± 0.09	52.43 ± 1.00^b	9.56 ± 0.43^b	19.63 ± 1.53^b	3.55 ± 0.46	42.35 ± 2.22^b
Refined	0	0	10.53 ± 0.94^b	63.56 ± 1.33^bc	1.88 ± 0.01	64.35 ± 1.14d	7.27 ± 0.58^a	16.18 ± 0.94^a	3.62 ± 0.60	39.69 ± 1.15^a
Refined	3	1	11.01 ± 0.94^b	55.28 ± 3.91^a	1.91 ± 0.05	51.13 ± 0.44^a	9.64 ± 0.25^b	21.33 ± 0.50^b	2.97 ± 0.22	40.53 ± 1.09^ab
p-Value			0.001	0.000	0.102	0.000	0.000	0.000	0.175	0.004

Response surface methodology for the functional properties of GF buckwheat breads with addition of AX and POxTabelle 1. Response Surface Methode der funktionellen Eigenschaften von GF Buchweizenbroten mit Zugabe von AX und POx

(AX	POx	Firmness	Relative elasticity	Specific volume	Pore diameter	Gas cell area
[%]	[nkat/g flour])¹	[N]	[%]	[cm³/g bread]	[mm]	[%]
0	0	9.61 ± 1.78	64.27 ± 0.71	1.80 ± 0.18	2.99 ± 0.90	38.71 ± 3.94
3	0	7.20 ± 1.39	62.39 ± 0.85	1.93 ± 0.08	3.07 ± 0.85	41.02 ± 1.06
6	0	6.29 ± 0.76	55.54 ± 1.21	1.82 ± 0.06	4.74 ± 0.20	41.32 ± 3.59
0	1	4.19 ± 0.23	66.06 ± 0.57	1.75 ± 0.07	3.86 ± 0.41	41.10 ± 1.23
0	2	5.92 ± 1.47	63.73 ± 1.17	1.84 ± 0.16	3.76 ± 0.31	39.60 ± 2.96
32	1	4.69 ± 1.49	62.20 ± 0.96	1.93 ± 0.09	3.55 ± 0.46	42.35 ± 2.22
3	2	6.64 ± 1.15	59.67 ± 0.71	1.94 ± 0.09	2.24 ± 0.39	37.44 ± 1.94
6	1	6.80 ± 0.10	62.60 ± 0.65	1.97 ± 0.08	2.04 ± 0.15	37.44 ± 1.94
6	2	7.10 ± 0.43	50.46 ± 0.04	1.76 ± 0.00	5.00 ± 0.66	43.42 ± 0.48
Analyses of variance³		p-Value	p-Value	p-Value	p-Value	p-Value

A: Arabinoxylan		0.728	0.003	0.943	0.7550	0.7920
B: Pyranose-2 oxidase		0.281	0.358	0.371	0.8392	0.8708
AA		0.402	0.248	0.019	0.6755	0.5771
AB		0.111	0.346	0.097	0.8993	0.7918
BB		0.056	0.176	0.349	0.6947	0.8962

		R² [%]	R² [%]	R² [%]	R² [%]	R² [%]
		73.83	87.81	76.90	11.92	11.25
		Predicted optimized	Predicted optimized	Predicted optimized	Predicted optimized	Predicted optimized
Factors		factors	factors	factors	factors	factors

AX		1.92	0.00	2.24	6.00	3.27
POx		1.27	1.05	2.00	2.00	0.67

Response surface methodology for the functional properties of GF buckwheat breads with addition of AX and POxTabelle 2. Response Surface Methode der funktionellen Eigenschaften von GF Buchweizenbroten mit Zugabe von AX und POx

SD	Firmness	Relative elasticity	Specific volume
[%]²	[N]¹	[%]^1,3	[cm3/g bread]^1,3
18	14.08 ±1.38c	68.08 ± 0.12b	1.82 ± 0.05
36	12.46 ±0.63bc	67.81 ± 0.61b	1.77 ± 0.02
54	10.82 ±2.14b	65.65 ± 0.78a	1.80 ± 0.10
82	9.61 ±1.78a	64.27 ± 0.71ab	1.80 ± 0.18
p-Value	0.000	0.007	0.768

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Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

Article Category: Research Article

Published Online: Dec 31, 2018

Page range: 227 - 237

Received: Sep 17, 2018

Accepted: Nov 15, 2018

DOI: https://doi.org/10.2478/boku-2018-0019

Keywords
Arabinoxylan, pyranose 2-oxidase, buckwheat, gluten-free bread

© 2018 Elena Zand, Denisse Bender, Stefano D’Amico, Sandor Tömösközi, Henry Jaeger, Regine Schoenlechner, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Figure 2

Figure 3

Comparison of functional properties of buckwheat bread with wholemeal and refined flourTabelle 3. Vergleich der funktionellen Eigenschaften von Buchweizenbrot mit Vollkorn- und Auszugsmehl

Response surface methodology for the functional properties of GF buckwheat breads with addition of AX and POxTabelle 1. Response Surface Methode der funktionellen Eigenschaften von GF Buchweizenbroten mit Zugabe von AX und POx

Response surface methodology for the functional properties of GF buckwheat breads with addition of AX and POxTabelle 2. Response Surface Methode der funktionellen Eigenschaften von GF Buchweizenbroten mit Zugabe von AX und POx

Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

Article Category: Research Article

Published Online: Dec 31, 2018

Page range: 227 - 237

Received: Sep 17, 2018

Accepted: Nov 15, 2018

DOI: https://doi.org/10.2478/boku-2018-0019

KeywordsArabinoxylan, pyranose 2-oxidase, buckwheat, gluten-free bread

© 2018 Elena Zand, Denisse Bender, Stefano D’Amico, Sandor Tömösközi, Henry Jaeger, Regine Schoenlechner, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Figure 2

Figure 3

Comparison of functional properties of buckwheat bread with wholemeal and refined flourTabelle 3. Vergleich der funktionellen Eigenschaften von Buchweizenbrot mit Vollkorn- und Auszugsmehl

Response surface methodology for the functional properties of GF buckwheat breads with addition of AX and POxTabelle 1. Response Surface Methode der funktionellen Eigenschaften von GF Buchweizenbroten mit Zugabe von AX und POx

Response surface methodology for the functional properties of GF buckwheat breads with addition of AX and POxTabelle 2. Response Surface Methode der funktionellen Eigenschaften von GF Buchweizenbroten mit Zugabe von AX und POx

Keywords
Arabinoxylan, pyranose 2-oxidase, buckwheat, gluten-free bread