Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads

Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (−122%), teff (−29%), quinoa (−21%) and wheat sourdough breads (−122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. •Dextran-producing lactic acid bacteria Weissella cibaria for sourdough fermentation•Buckwheat, quinoa, sorghum, teff and wheat breads baked with and without sourdough•Sourdough addition decreased dough strength: buckwheat, sorghum, wheat bread dough.•Reduced crumb hardness and staling rate; increased crumb porosity•Aroma of most breads not improved by sourdough addition