Improving the Quality of Gluten-Free Bread Products Using Bacterial Yeast: The Role of The Fermentation Process
Abstract
In recent years, the demand for functional and dietary food products has significantly increased. However, improving the physicochemical and organoleptic properties of gluten-free products remains one of the key scientific and technological challenges. One of the main issues in gluten-free bread production is the lack of structural integrity and desirable organoleptic characteristics. This study examines the role of bacterial yeasts, specifically lactic acid bacteria (Lactobacillus spp.), in the fermentation process of gluten-free bread products and their impact on physicochemical, microbiological, and sensory quality parameters. Experimental results indicate that organic acids, exopolysaccharides, and other metabolites produced during bacterial fermentation enhance the rheological properties of the dough, optimizing the volume, texture, and organoleptic qualities of the bread. Moreover, due to the antimicrobial properties of bacterial starter cultures, the shelf life of the bread products was extended, and their microbiological stability improved. The findings confirm that bacterial fermentation is an innovative and technologically promising approach for the gluten-free bread industry.
Keywords
Gluten-free Bread, Bacterial Yeast, Lactic Acid Bacteria, FermentationHow to Cite
References
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