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

Nionelli, Luana; Rizzello, Carlo Giuseppe

doi:10.3390/foods5030065

Cited by 77 publications

(40 citation statements)

References 86 publications

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“…Besides the application of raw materials, the fermentation of flours with lactic acid bacteria (sourdough) is of expanding interest to potentially produce cerealbased foods with slow starch digestibility, mainly due to the formation of organic acids (lactic, acetic and propionic acids), which can lower the rate of starch digestion (Poutanen et al, 2009;Nionelli & Rizzello, 2016). Chemical changes taking place during sourdough have been also postulated to reduce the degree of starch gelatinisation, which would partly explain the lower starch digestibility values of sourdough fermented cereal-based foods (Poutanen et al, 2009).…”

Section: Comparable Results Have Been Reported Inmentioning

confidence: 99%

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Giuberti

Gallo

2017

Int J of Food Sci Tech

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SummaryCommercially available gluten-free (GF) cereal-based foods are generally characterised by a lower nutritional quality than their gluten-containing counterparts, relatively lower resistant starch (RS) content, along with higher glycaemic index (GI) often being reported. To overcome this nutritional imbalance, extensive research has been conducted to investigate the preparation of a new generation of staple GF products. This review reported the main strategies currently adopted in GF cereal-based food recipes to formulate products with overall slowly digestible starch properties. They are mainly obtained by the utilisation of alternative ingredients to be incorporated into standard food formulation (including native starch and GF flours) or by technological treatments that may contribute to impact starch digestibility. Considering data from in vitro digestion trials, indications suggested that, aiming to obtain a RS content of about 5% (dry weight) and lowering the in vitro GI values, the minimum high amylose starch (amylose >60%) replacement level in GF bread and cookie formulations should be in the order of 20% by weight of total flours. Overall, with respect to un-substituted GF foods, two-to three-times higher RS contents, along with a parallel in vitro GI decrease (up to À50%), were obtained for GF pasta and ready-to-eat snacks enriched with legume flours at inclusion levels from 40% to 100% by weight of total flours. The use of flours from pseudocereals (e.g., quinoa, amaranth and buckwheat) with and without sourdough did not always guarantee favourably slowly digestible starch GF foods.

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Section: Comparable Results Have Been Reported Inmentioning

confidence: 99%

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Giuberti

Gallo

2017

Int J of Food Sci Tech

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“…More than 70 species of LAB and 25 species of yeast have been identified in wheat sourdoughs (Moroni et al ; Nionelli and Rizzello ). Minervini et al (, ) found that the two most dominant yeast species in sourdough were S. cerevisiae and K. humilis .…”

Section: Discussionmentioning

confidence: 99%

Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

et al. 2019

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Aims: Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough cultures as the sole leaven in bread production. Methods and Results: An investigation of Australian sourdough starters found that they contained Saccharomyces cerevisiae and Kazachstania exigua yeasts. When these yeasts were inoculated alone to ferment wheat flour in an extended fermentation, the bread had a heterogeneous crumb structure, a deeper colour and a distinctive chemical aroma profile than those made with commercial baker's yeast. When bread was made combining these yeasts individually and in combinations with lactic acid bacteria also isolated from these sourdough starters, including Lactobacillus plantarum, L. brevis, L. rossiae, L. casei, the bread aroma profiles and crumb structure were more distinctive, with compounds associated with sour aromas produced, and preferred by sensory panels. Conclusions: The use of defined mixed cultures as the leaven in bread making, by exploiting the microbial diversity of artisanal Australian starters, can produce bread with distinctive and attractive aromas. Significance and Impact of the Study: Understanding and identifying the community ecosystems found in sourdough cultures and using them as the sole leaven in bread production provide novel insights into microbial interactions and how they affect food quality by removing the effects of commercial yeast strains.

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“…The acidification process, affected by the application of lactic acid bacteria starter or sourdough, is mainly used to improve quality, taste and flavor of wheat breads (Brümmer and Lorenz, 1991 ; Katina et al, 2006a ; Arendt et al, 2007 ) and to delay staling (Katina et al, 2006b ; Plessas et al, 2007 ). Depending on the level of lactic acidification, sourdough fermentation influences bread extensibility, softness, volume and activity of endogenous enzymes (Nionelli and Rizzello, 2016 ). However, a higher acidity could negatively affect bread quality since it can cause off-flavor and reduce loaf volume as well as diminish crumb softness suitable for optimal wheat bread preparation (Kaditzky et al, 2008 ).…”

Section: Discussionmentioning

confidence: 99%

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

et al. 2018

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This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of quinoa and Kamut® flours opportunely fermented, as partial or complete substitution of wheat flour, may be interesting for producing more balanced bakery products with respect to nutritional aspects and to unique aromatic profile. Furthermore, the supplementation of these flours, rich in protein content and free amino acids, could represent an optimal substrate to enhance the growth of lactic acid bacteria used as starter culture in leavened bakery products.

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

Cited by 77 publications

References 86 publications

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

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