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Foods 2016, 5(3), 65; doi:10.3390/foods5030065

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

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, I-70126 Bari, Italy
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Academic Editor: Manuela Mariotti
Received: 24 May 2016 / Revised: 31 August 2016 / Accepted: 9 September 2016 / Published: 20 September 2016
(This article belongs to the Special Issue Gluten-Free Foods)
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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. View Full-Text
Keywords: sourdough; lactic acid bacteria; gluten; gluten-free; baked goods sourdough; lactic acid bacteria; gluten; gluten-free; baked goods
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Nionelli, L.; Rizzello, C.G. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods 2016, 5, 65.

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