Improving teff sourdough bread quality through Lactobacillus plantarum fermentation

Abstract

Background: Sourdough fermentation involving yeasts and lactic acid bacteria (LAB) enhances dough rheology, texture, and sensory quality. Lactobacillus plantarum, known for its acidification capacity and metabolic versatility, has shown potential to improve the structure of gluten-free bread. Teff (Eragrostis tef), despite its nutritional richness, presents technological challenges due to its lack of gluten. Objective: To evaluate the influence of Lactobacillus plantarum on the fermentation performance and bread quality of teff dough. Novelty: This study provides the first comprehensive rheofermentometer-based evaluation of L. plantarum in teff sourdough, demonstrating quantitative improvements in gas production, dough development, and crumb structure. Methods: Teff doughs were prepared with and without L. plantarum B4 sourdough. Fermentation behavior was assessed using a Rheofermentometer F3 (Chopin, France). Viscosity was measured with a Visco Basic Plus rotational viscometer (Fungilab, Spain). Crumb texture was evaluated using a Structurometer ST-2. All analyses were conducted in triplicate. Results: Incorporation of L. plantarum B4 significantly increased total gas production (872 mL vs. 65 mL) and maximum gas height (47.9 mm vs. 7.5 mm), while shortening dough development time (2 h 3 min vs. 3 h). Crumb analysis revealed higher total and plastic deformation, indicating a softer, more desirable crumb. Conclusion: Lactobacillus plantarum B4 markedly improved teff dough fermentation dynamics and bread quality, supporting its use as a functional microbial ingredient in the development of gluten-free bread.