Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the el...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/7/1498 |
| _version_ | 1797411590137446400 |
|---|---|
| author | Laura Ramos Alicia Alonso-Hernando Miriam Martínez-Castro Jose Alejandro Morán-Pérez Patricia Cabrero-Lobato Ana Pascual-Maté Eduardo Téllez-Jiménez Jorge R. Mujico |
| author_facet | Laura Ramos Alicia Alonso-Hernando Miriam Martínez-Castro Jose Alejandro Morán-Pérez Patricia Cabrero-Lobato Ana Pascual-Maté Eduardo Téllez-Jiménez Jorge R. Mujico |
| author_sort | Laura Ramos |
| collection | DOAJ |
| description | Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance. |
| first_indexed | 2024-03-09T04:47:20Z |
| format | Article |
| id | doaj.art-d278e163157a44279aa1babdfa774903 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:47:20Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d278e163157a44279aa1babdfa7749032023-12-03T13:14:18ZengMDPI AGFoods2304-81582021-06-01107149810.3390/foods10071498Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the TraditionLaura Ramos0Alicia Alonso-Hernando1Miriam Martínez-Castro2Jose Alejandro Morán-Pérez3Patricia Cabrero-Lobato4Ana Pascual-Maté5Eduardo Téllez-Jiménez6Jorge R. Mujico7Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainFacultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, SpainRecent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.https://www.mdpi.com/2304-8158/10/7/1498celiac diseasegluten-freefood additivessourdoughmicrobiotalactic acid bacteria |
| spellingShingle | Laura Ramos Alicia Alonso-Hernando Miriam Martínez-Castro Jose Alejandro Morán-Pérez Patricia Cabrero-Lobato Ana Pascual-Maté Eduardo Téllez-Jiménez Jorge R. Mujico Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition Foods celiac disease gluten-free food additives sourdough microbiota lactic acid bacteria |
| title | Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition |
| title_full | Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition |
| title_fullStr | Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition |
| title_full_unstemmed | Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition |
| title_short | Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition |
| title_sort | sourdough biotechnology applied to gluten free baked goods rescuing the tradition |
| topic | celiac disease gluten-free food additives sourdough microbiota lactic acid bacteria |
| url | https://www.mdpi.com/2304-8158/10/7/1498 |
| work_keys_str_mv | AT lauraramos sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT aliciaalonsohernando sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT miriammartinezcastro sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT josealejandromoranperez sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT patriciacabrerolobato sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT anapascualmate sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT eduardotellezjimenez sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition AT jorgermujico sourdoughbiotechnologyappliedtoglutenfreebakedgoodsrescuingthetradition |