Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

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ID: 70539
2016
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Abstract
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. In particular, the hydrolysis of native proteins of the cereal flours may improve the functional features of baked goods. The wheat flour processed with fungal proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients. This review article focuses on the biotechnologies that use selected sourdough lactic acid bacteria to potentially counteract the adverse reactions to gluten, and the risk of gluten contamination.
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nionelli2016sourdoughbasedfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Nionelli, Luana;Rizzello, Carlo Giuseppe;
Journal foods
Year 2016
DOI
DOI not found
URL
http://www.mdpi.com/2304-8158/5/3/65
Keywords
Biology (General) Medicine Technology (General) Chemical technology Engineering (General). Civil engineering (General) Science (General) nutrition. foods and food supply

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