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Cereals and bread from Germany
Buckwheat flour, water and molasses are fermented with selected acetic acid bacteria that need air. The bacteria turn the sucrose in the molasses into levan, a long fructose chain that thickens the dough, while acids build up; the sourdough is then baked into gluten-free bread with more volume and a softer crumb.
| Buckwheat flour | [uaarak2017] |
| Molasses | Supplies the sucrose the bacteria turn into levan; the starting amount changed how much levan formed[uaarak2016][uaarak2017] |
| Water | The dough yield also changed bacterial growth and levan yield[uaarak2016] |
| Gluconobacter albidus TMW 2.1191 or Kozakia baliensis NBRC 16680 culture | [uaarak2017] |
| Starter | defined culture of acetic acid bacteria |
Total time across the recorded steps: 24 h – 2 days
What changes: The bacterial culture is stirred into buckwheat flour, water and molasses
Output: inoculated buckwheat dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Buckwheat flour, water and molasses are fermented with selected acetic acid bacteria that need air. The bacteria turn the sucrose in the molasses into levan, a long fructose chain that thickens the dough, while acids build up; the sourdough is then baked into gluten-free bread with more volume and a softer crumb. Made in 4 steps over 24 h – 2 days. The longest step, ferment with air, takes 24 h – 2 days (Ua-Arak T 2017). Gluconobacter albidus TMW 2.1191 and Kozakia baliensis NBRC 16680 do most of the fermenting.
| Main step | 24 h – 2 daysMeasured[uaarak2017][uaarak2016] | Ferment with air |
|---|
Most sourdoughs rely on lactic acid bacteria and yeasts working without much air. This one uses acetic acid bacteria that need oxygen and that are chosen for the levan they make from sucrose, so the sourdough works as a natural thickener for bread with no gluten.
A research ferment made with defined strains (G. albidus TMW 2.1191 is described as food-grade in a 2017 paper).
Every number is labelled with how it is known. How this atlas is made
Ua-Arak, Jakob and Vogel of the Technical University of Munich set up aerobic buckwheat-molasses doughs with three levan-producing acetic acid bacteria in a 2016 paper. In 2017 they tested sourdough breads from two of the strains, and showed that fermentation pH changes the size of the levan of G. albidus TMW 2.1191, which was isolated from water kefir. The 2017 bread paper presents levan-producing acetic acid bacteria as a promising route to clean-label gluten-free bread without additives.
