The potential of edible kombucha-derived bacterial cellulose for improving bread quality
Bioactive Carbohydrates and Dietary Fibre, cilt.34, 2025 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 34
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.bcdf.2025.100507
- Dergi Adı: Bioactive Carbohydrates and Dietary Fibre
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, BIOSIS, Chemical Abstracts Core, EMBASE
- Anahtar Kelimeler: Bacterial cellulose, Gluten-free bread, Dietary fiber, Bread quality, Functional food
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Bacterial cellulose (BC) has the potential to eliminate quality issues in gluten-free products, including low gas retention and poor dough elasticity thanks to its gel-like structure, high water retention and thickening properties. This study investigated the impact of BC supplementation (0, 2, 4, and 6 %) on the rheological, textural, and nutritional properties of gluten-free dough and bread. Dough behavior was evaluated by extensional measurements, while bread quality was assessed through color, texture profile, microstructural imaging, sensory analysis, moisture content, and chemical composition. Increasing BC levels significantly enhanced dough extensibility (7.93 ± 1.65), dietary fiber content (5.72 ± 0.01), total phenolic content (251.38 ± 3.36 mg GAE/100 g), and antioxidant activity (19.69 ± 0.13 %) (p ≤ 0.05). Sensory evaluation indicated that bread with 2 % BC was most acceptable (3.59 ± 0.22). Overall, BC supplementation improved the technological and nutritional quality of gluten-free bread, demonstrating its potential as a functional ingredient in gluten-free formulations.