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

Ramos, Laura de Lima; Alonso-Hernando, Alicia; Martínez-Castro, Miriam; Morán-Pérez, Jose Alejandro; Cabrero-Lobato, Patricia; Pascual-Maté, Ana; Téllez-Jiménez, Eduardo; Mujico, Jorge R.

doi:10.3390/foods10071498

Cited by 30 publications

(26 citation statements)

References 108 publications

(166 reference statements)

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“…It was previously reported that the glycemic index of GF bread is much higher compared to the traditional bread, exerting an influence over chronic diseases [ 47 , 48 , 49 ]. The strategies to reduce the glycemic response of starchy gluten-free products refers to the replacement of flours and starches with alternative raw materials (characterized by an increased content of dietary fiber, protein and resistant starch), the addition of viscous dietary fibers and application of different processing conditions such as grain germination, sourdough fermentation or hydration level [ 50 , 51 , 52 ].…”

Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu¹,

Duță²,

Παπαγεωργίου

et al. 2021

Foods

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Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

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Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu¹,

Duță²,

Παπαγεωργίου

et al. 2021

Foods

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“…Moreover, there is a trend to use fermentation processes in bread baking so that the products resemble sensory properties of sourdough bread, e.g., the use of sourdough made from gluten-free flour (e.g., [23]). In addition to organic acids, the lactic bacteria also produce free amino acids as precursors of flavours, contemporary degrade phytates and starch and change the fiber solubility.…”

Section: Raw Materials For Gluten-free Bread and Bakery Productsmentioning

confidence: 99%

“…The use of sourdough in gluten-free baked goods leads to products with improved technological and nutritional properties [23], which are softer, tend to stale more slowly and have a delayed mould spoilage rate and thus a prolonged shelf life. Sourdough also brings nutritional benefits because it makes minerals more available and its presence leads to the production of exopolysaccharides, which function as hydrocolloids [30].…”

Section: Microbial Fermentation In Gluten-free Bread Productionmentioning

confidence: 99%

Gluten-Free Bread and Bakery Products Technology

Šmídová

Rysová

2022

Foods

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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“…Although being an ancient biotechnology, sourdough fermentation has gained renewed interest as a tool for better exploitation of non-wheat cereals in breadmaking [69]. Sourdough can be described as a mixture of flour and water fermented by lactic acid bacteria (LAB) or LAB in combination with yeasts, either spontaneous or inoculated [70].…”

Section: Sourdough Fermentationmentioning

confidence: 99%

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

et al. 2022

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Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being. Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.

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

Cited by 30 publications

References 108 publications

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Gluten-Free Bread and Bakery Products Technology

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

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