Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

- Sourdough fermentation and chestnut flour addition to gluten-free mixture was studied.
- Gluten-free breads enriched with chestnut flour presented a darker colour.
- Sourdough fermentation and chestnut flour gave lower loaf volume.
- Lower hydrolysed starch was observed for sourdough-fermented breads.
- Sourdough fermentation gave breads with lower amylopectin fusion enthalpy.

The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5 day shelf life by means of chemico-physical and nutritional properties.Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough.Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5 days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.