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Fermentation
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Innovations in Gluten Free (GF) Bread Production Through Fortification with...
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Innovations in Gluten Free (GF) Bread Production Through Fortification with Functional Supplements

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 28 February 2026 | Viewed by 828

Special Issue Editors

Dr. Stavros Plessas

E-Mail Website
Guest Editor
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: functional foods; fruit juices; probiotics; prebiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Ioanna Mantzourani

E-Mail Website
Guest Editor
Laboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Interests: probiotics; fermentation; functional foods; physicochemical; antioxidant; microbiology; sensory; food technology, food biotechnology; meat preservation; essential oils; bioactive compounds; juices
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The bread manufacturing industry has made notable developments regarding the employment of various innovative methods, such as applications of sourdough, the use of well-tailored microorganisms, and even modern packaging. In addition to these methods, a new trend is currently in development regarding the fortification of bread with various supplements displaying functional properties for various improvements. Among them, the enhancement of gluten-free bread features, in terms of sensorial characteristics, nutritional value, and health benefit delivery, has been made through the addition of supplements based on food material and food waste, most of which are in the form of dried powder. Therefore, the main target of this Special Issue is to disseminate current innovative studies concerning the benefits and drawbacks produced as a result of the fortification of gluten-free bread with various nutritive supplements, as well as authoritative reviews that compile information from previously published material. In addition, the impact of bread fortification in relation to the mechanisms of action of microorganisms involved in bread fermentation is also a subject area that needs to be addressed.

Dr. Stavros Plessas
Dr. Ioanna Mantzourani
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • supplements
  • bread
  • gluten free
  • sourdough
  • LAB
  • nutritive value
  • fortification

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Published Papers (1 paper)

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Research

23 pages, 1598 KB  
Article
Gluten-Free Steamed Bread Formulated with Rice–Amaranth Flours via Sourdough Fermentation
by Ricardo H. Hernández-Figueroa, Beatriz Mejía-Garibay, Enrique Palou, Aurelio López-Malo and Emma Mani-López
Fermentation 2026, 12(1), 65; https://doi.org/10.3390/fermentation12010065 - 21 Jan 2026
Viewed by 439
Abstract
The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and volatile organic compounds (VOCs). Also, probiotic viability, pH, total [...] Read more.
The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and volatile organic compounds (VOCs). Also, probiotic viability, pH, total titratable acidity (TTA), moisture content, water activity, and texture were determined for 10 days of storage. GF-SB based on rice and amaranth was formulated and cooked at 90 ± 2 °C for 40 min. Three types of GF-SB were studied: control, with 30% sourdough fermented using Lactiplantibacillus plantarum NRRL B-4496 (GF-P), and with sourdough and encapsulated Limosilactobacillus reuteri DSM 17938 (GF-PC). The encapsulation yield was 94.9%. The viability of both probiotics was drastically reduced after steamed cooking, with losses ranging from 6 to 8 log10 CFU/g. Sourdough decreased the pH (from 6.04 to 5.48–5.71) and hardness (control 46 N, sourdough ~25 N) while increasing lactic and acetic acids, moisture content (control 38%, sourdough ~46%), and water activity. Sourdough and probiotic capsules did not affect volume (~1.24 cm3/g), width-to-height ratio (~2.4), color, or sensory attributes. The VOCs revealed higher relative abundances of certain yeast-derived higher alcohols and oxidation-related carbonyl-trapping derivatives in control GF-SB, whereas bread with sourdough showed higher levels of long-chain hydrocarbons and esters, such as heptacosane and decanoic acid decyl ester. During the storage, Lpb. plantarum increased to ~3 log10 CFU/g and Lim. reuteri remained steady. pH and TTA (0.03–0.04%) remained constant during storage. After 10 days of storage, hardness increased significantly (p < 0.05) in all GF-SB, doubling the initial values. Moisture content remained constant, while water activity decreased in GF-P (Δ = 0.025) and the control (Δ = 0.015). The use of sourdough in GF-SB improved texture, moisture content, and VOCs without modifying physical and sensory properties. Full article
(This article belongs to the Special Issue Innovations in Gluten Free (GF) Bread Production Through Fortification with Functional Supplements)
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