Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

Gluten-free bread often has low nutritive value, high glycemic index (GI) and short shelf-life. The aim of this research was to investigate the influence of sourdough addition on GI, quality parameters and firming kinetics of gluten-free bread produced by partially baked frozen technology. Sourdough was fermented with a commercial starter of Lactobacillus fermentum and added to bread batter at four levels (7.5; 15; 22.5 or 30%). We determined biochemical characteristics of the sourdough and bread chemical composition, glycemic index in vivo, physical properties and firming kinetics after final rebaking. All breads were enriched with inulin and were high in fiber (>6 g/100 g). Control bread that was prepared without sourdough had medium GI (68). Sourdough addition decreased bread GI. However, only breads with 15 and 22.5% of sourdough had low GI. Moreover, addition of 15 and 22.5% of sourdough had positively affected the quality parameters of partially baked frozen bread: specific volume increased, crumb firmness decreased and firming was delayed. In conclusion, the combined application of sourdough and partially baked frozen technology can decrease glycemic index, improve quality and shelf-life of gluten-free bread. Such breads can be recommended as a part of well balanced gluten-free diet.

► We investigated sourdough addition to partially baked frozen gluten-free bread.
► Sourdough was added at four levels from 7.5 to 30%.
► We examined quality parameters, firming kinetics and glycemic index of breads.
► Bread with 15 and 22.5% sourdough had a low glycemic index, improved specific volume and crumb firmness, and delayed firming.
► Bread with 30% of sourdough had decreased shape and viscosity, and moderate glycemic index.