TY  - JOUR
AU  - Saez, Natalia Guadalupe
AU  - Cedrolla, María Verónica Lancelle
AU  - Gómez, Alicia Ernestina
AU  - Pavón, Yanina
AU  - Guglielmotti, Daniela Marta
AU  - Capra, María Luján
PY  - 2026
DA  - 2026/10/06
TI  - Sensory and Nutritional Improvement of Gluten-Free Bread Using Sourdough and Seeds
JO  - Recent Progress in Nutrition
SP  - 025
VL  - 06
IS  - 04
AB  - Gluten-free (GF) bread making faces significant sensory, technological, and nutritional challenges. GF breads, typically formulated with commercial premixes, often exhibit deficiencies in texture, flavor, and nutritional value compared to wheat-based breads, leading to dissatisfaction among consumers with celiac disease or similar conditions. Although sourdough (SD) improves technological and sensory attributes, its production is laborious and complex. Starter cultures of selected lactic acid bacteria (LAB) strains are used to prepare alternative sourdoughs (type II), allowing for process standardization and shortening. The aim of this study was to obtain an improved GF bread formulation by using an SD starter culture and seed fortification to counteract the technological and sensory limitations inherent to GF bakery products. Therefore, commercial premixes were used to elaborate GF breads fermented with type II SD prepared with Weissella confusa 20 (W20) and fortified with seeds. Two commercial premixes (C and D) were selected for the elaboration of experimental breads (15% or 50% w/w replacement with SD, and 10% w/w addition of ground seeds). The formulation was optimized using a multidisciplinary approach, characterizing its mechanical behavior via TPA (texture profile analysis), its sensory profile through QDA (quantitative descriptive analysis), and its macro-and micronutrient composition via theoretical assessment.
SN  - 2771-9871
UR  - https://doi.org/10.21926/rpn.2604025
DO  - 10.21926/rpn.2604025
ID  - Saez2026
ER  -