Development of a Type I gluten‐free sourdough

The aim of this study was the setting up of a gluten‐free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat‐based Type I sourdough. A gluten‐free matrix was inoculated with Lactobacillus sanfranciscensis and Candida humilis, fermented to pH 4·0, and constantly propagated for ten times. A stable association between micro‐organisms was observed from the second refreshment with mean values of 9·08 ± 0·25 log CFU g⁻¹ for lactobacilli and 7·81 ± 0·07 log CFU g⁻¹ for yeasts. In order to have a good workability of the dough, a 230 BU consistency was considered. Rheofermentographic indices remained constant over the ten refreshments, showing an average value of 23·2 mm dough height in about 7·5 h. The CO₂ production and retention volumes reached average values of 1430 and 1238 ml respectively. The microbiological and technological data obtained highlighted that a GF sourdough was effectively developed. SIGNIFICANCE AND IMPACT OF THE STUDY: Type I sourdough has a long tradition as a leavening agent of baked goods as its use results in an improved texture, flavour, taste and extended shelf‐life of the final products. In this study a Type I gluten‐free sourdough was obtained. After few refreshments in controlled conditions, the sourdough presented a stable association between Lactobacillus sanfranciscensis and Candida humilis, constant fermentation times and technological properties (in terms of dough consistency, dough maximum height, CO₂ production and retention). The results showed that the gluten‐free sourdough developed in this study can improve the overall quality of gluten‐free baked products.