Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

Moroni, Alice; Bello, Fabio Dal; Arendt, Elke K.

doi:10.1016/j.fm.2009.07.001

Cited by 247 publications

(147 citation statements)

References 113 publications

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“…Robust scientific foundation has been found for the ability of sourdough to retard staling, protect bread from spoilage, and subsequently contribute to extending bread shelf-life [15,34,35]. Lactobacillus acidophilus ATCC 20079, Lactobacillus amylovorous DSM 19280, Lactobacillus brevis R2∆, Lactobacillus fermentum Te007, Lactobacillus hammesii, Lactobacillus paracasi D5, Lactobacillus paralimentarius PB127, Lactobacillus pentosus G004, Lactobacillus plantarum, Lactobacillus reuteri R29, Lactobacillus rhamnosus, Lactobacillus rossiae LD108, Lactococcus BSN, Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU 05-8 and KTU 05-10, as well as Leuconostoc citreum C5 and HO12 are some of the LAB strains with an interesting bio-preservative action on bread when used as starter cultures [36].…”

Section: Sourdoughmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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Section: Sourdoughmentioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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“…Guerzoni et al (2007) showed how the decreased acidity in these breads lead to increased concentrations of particular aroma compounds such as medium-chain fatty acids and isovaleric acid, a key odorant in various fermented foods. The same principle that was used in the past to prepare rye breads (low in gluten) is being used successfully nowadays to produce gluten-free products that are commercially available for celiac disease patients (Di Cagno et al, 2008;Moroni et al, 2009;Poutanen et al, 2009).…”

Section: Microbiology Of Sourdough Startersmentioning

confidence: 99%

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Hassan

Zhou

Bullerman

2015

Food sci. technol. int.

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Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.

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“…Also particularly interesting is the production of a wide variety of long chain sugar polymers, called exopolysaccharides (EPS), from sucrose during the sourdough fermentation by many LAB. Some EPS can improve the GF bread technological quality by acting as hydrocolloids and potentially its nutritional quality by acting as prebiotics and anti-inflammatory and immunomodulatory agents [26]. Moreover, due to the presence of such compounds, substituting the classic guar gum or hydroxypropyl metilcellulose, the GF breads could be perceived as more natural by consumers [18].…”

mentioning

confidence: 99%

“…EPS combined with alternative flours, resistant starch (RS) and viscose fibers are also studied for their role in the glycemic response to GF bakery foods [26]. Although these studies need to be deepened, the GF breads with sourdough could also be the answer to the demand for clean labels, natural products and a reduced use of additives [14].…”

mentioning

confidence: 99%