Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough
In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.
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