Next Article in Journal
Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
Next Article in Special Issue
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
Previous Article in Journal
Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh
Previous Article in Special Issue
Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality
Article Menu

Export Article

Open AccessReview
Foods 2016, 5(3), 65;

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
Author to whom correspondence should be addressed.
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)
Full-Text   |   PDF [923 KB, uploaded 20 September 2016]   |  


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

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Nionelli, L.; Rizzello, C.G. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods 2016, 5, 65.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top