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<p>Gluten-free breads often exhibit inferior structure and texture due to the absence of gluten. This study investigated the effects of sourdough fermentation with amaranth protein isolate (API) and varying sucrose concentrations (0%, 10%, and 20%) on proteolysis, molecular structure, and quality characteristics of gluten-free bread. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) revealed the degradation of high-molecular-weight albumins into low-molecular-weight peptides, indicating active proteolysis by lactic acid bacteria. As sucrose concentration increased, free amine content and surface hydrophobicity decreased by approximately 32% and 18%, respectively, suggesting interactions between exopolysaccharides (EPSs) and proteins. Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses confirmed structural transitions, with high sucrose levels promoting a shift from α-helices to β-sheets and facilitating the formation of β-sheet–rich EPS–protein matrices. Field-emission scanning electron microscopy (FE-SEM) showed that fermentation with 20% sucrose produced a flake-like structure surrounding starch granules, indicating enhanced network formation. Rheological measurements demonstrated that sucrose-fermented doughs exhibited higher storage (<i>G</i>′), loss (<i>G</i>″), and complex (|<i>G</i>*|) moduli; among them, AS20F showed the highest resistance to deformation, increasing by up to 62% through EPS–protein interactions. Consequently, breads made with fermented sourdough displayed greater crumb uniformity and a softer texture than unfermented controls. Pearson’s correlation analysis revealed significant relationships among protein–modification indices, rheological parameters, and bread textural properties, confirming the crucial role of EPS–protein interactions in structural reinforcement. Overall, fermentation under high-sucrose conditions promoted EPS–protein network formation, improving gas retention, structural stability, and textural softness of gluten-free bread.</p>

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Structural and Quality Attributes of Gluten-Free Sourdough Bread Through Fermentation-Induced Network Formation

  • 期刊论文

  • 发表日期：

    2026年2月20日

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  • Seung-Hye Woo,
  • Jung Min Sung,
  • Jiwoon Park,
  • Jong-Dae Park,
  • Eun Young Park

摘要

Gluten-free breads often exhibit inferior structure and texture due to the absence of gluten. This study investigated the effects of sourdough fermentation with amaranth protein isolate (API) and varying sucrose concentrations (0%, 10%, and 20%) on proteolysis, molecular structure, and quality characteristics of gluten-free bread. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) revealed the degradation of high-molecular-weight albumins into low-molecular-weight peptides, indicating active proteolysis by lactic acid bacteria. As sucrose concentration increased, free amine content and surface hydrophobicity decreased by approximately 32% and 18%, respectively, suggesting interactions between exopolysaccharides (EPSs) and proteins. Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses confirmed structural transitions, with high sucrose levels promoting a shift from α-helices to β-sheets and facilitating the formation of β-sheet–rich EPS–protein matrices. Field-emission scanning electron microscopy (FE-SEM) showed that fermentation with 20% sucrose produced a flake-like structure surrounding starch granules, indicating enhanced network formation. Rheological measurements demonstrated that sucrose-fermented doughs exhibited higher storage (G′), loss (G″), and complex (|G*|) moduli; among them, AS20F showed the highest resistance to deformation, increasing by up to 62% through EPS–protein interactions. Consequently, breads made with fermented sourdough displayed greater crumb uniformity and a softer texture than unfermented controls. Pearson’s correlation analysis revealed significant relationships among protein–modification indices, rheological parameters, and bread textural properties, confirming the crucial role of EPS–protein interactions in structural reinforcement. Overall, fermentation under high-sucrose conditions promoted EPS–protein network formation, improving gas retention, structural stability, and textural softness of gluten-free bread.