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Introduction: Celiac disease is an autoimmune intestinal disorder which occurs in susceptible individuals by eating gluten. Not only does gluten damages the small intestine villi in celiac patients also disrupts nutrients absorption as well. People with celiac disease are unable to tolerate the gluten protein which is present in wheat, barley, oat, and possibly rye. In this study the corn sourdough lactic acid bacteria were evaluated to produce the gluten-free bread, moreover the combination of rice and corn flour were investigated whether can improve the quality and organoleptic characteristics of bread or not.
Methods: In order to prepare corn sourdough lactic acid, Lactobacillus plantarum ATCC 20179 and Lactobacillus fermentum ATCC 9338 were used as starter cultures. The corn and rice flour were mixed with two different final concentrations of 5% and 10% of bacterial strains to evaluate their effects on nutritional value of breads. Physicochemical properties of breads  were measured including, the moisture content;  pH; Total Titratable Acidity (TTA); texture analysis; staling rate; the inhibitory activity of bacterial sourdough on bread mold growth; and organoleptic assessment of breads. All the treatments were performed independently and in triplicate. The results were statistically analyzed.
Results: The organoleptic characteristics of breads were improved in breads produced by sourdough lactic acid bacteria in compare with breads produced by rice and corn flour. The pH value of rice dough containing L. plantarum was more than corn dough containing equal ratio of L. fermentum and L. plantarum. Among the samples, the acidity of dough composed of L. plantarum/L. fermentum (1:1) was more than rice dough containing L. plantarum, corn dough containing L. fermentum. Samples with L. plantarum 10% and L. fermentum 10% showed significant differences in bread moisture compared to the other samples. For inoculated bread samples (with 5% sourdough), the required force in the third day was significantly different from the required force in the first day.
Conclusion: This study confirmed the importance of fortified breads made by sourdough lactic acid bacteria (5% and 10%) with a favorable impact on sensory and rheological characteristics of bread

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Celiac disease is a long-term autoimmune disorder that primarily affects the small intestine  and occurs in susceptible individuals by gluten intake. The basis of treatment for celiac disease is a gluten-free diet. The production of gluten-free breads, as a constant part of the diet of patients with celiac disease, can have a significant impact on the prevention of complications from the disease for patients with it. In this study, the possibility of producing gluten-free bread with the desired quality and high nutritional value was investigated using lactic sourdough.  In order to make lactic acid paste, Lactobacillus plantarum DSM20179 microorganism was used as a starter strain and its use in the production of gluten-free bread with corn and rice flour was investigated at two levels of 5 and 10%. Physicochemical experiments performed on bread. These included pH measurement, total acidity (TTA), humidity, tissue measurement, ash content, color changes and general counting of mold and yeast in bread samples. Each treatment was performed in three replications and the results were statistically analyzed.  The overall result of this study confirmed the importance of producing rich bread prepared with 5 and 10% lactic yeast with a favorable effect on the sensory and rheological characteristics of bread. in general the results showed that increasing the percentage of dough makes the samples more acceptable.
Keywords:  Corn sourdough lactic acid, Lactobacillus Plantarum, Celiac Bread