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Review

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

1
Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain
2
Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Maria Papageorgiou and Theodoros Varzakas
Foods 2021, 10(7), 1498; https://doi.org/10.3390/foods10071498
Received: 11 May 2021 / Revised: 13 June 2021 / Accepted: 16 June 2021 / Published: 28 June 2021
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance. View Full-Text
Keywords: celiac disease; gluten-free; food additives; sourdough; microbiota; lactic acid bacteria celiac disease; gluten-free; food additives; sourdough; microbiota; lactic acid bacteria
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MDPI and ACS Style

Ramos, L.; Alonso-Hernando, A.; Martínez-Castro, M.; Morán-Pérez, J.A.; Cabrero-Lobato, P.; Pascual-Maté, A.; Téllez-Jiménez, E.; Mujico, J.R. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods 2021, 10, 1498. https://doi.org/10.3390/foods10071498

AMA Style

Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods. 2021; 10(7):1498. https://doi.org/10.3390/foods10071498

Chicago/Turabian Style

Ramos, Laura, Alicia Alonso-Hernando, Miriam Martínez-Castro, Jose A. Morán-Pérez, Patricia Cabrero-Lobato, Ana Pascual-Maté, Eduardo Téllez-Jiménez, and Jorge R. Mujico 2021. "Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition" Foods 10, no. 7: 1498. https://doi.org/10.3390/foods10071498

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