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

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...

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Bibliographic Details
Main Authors: Laura Ramos, Alicia Alonso-Hernando, Miriam Martínez-Castro, Jose Alejandro Morán-Pérez, Patricia Cabrero-Lobato, Ana Pascual-Maté, Eduardo Téllez-Jiménez, Jorge R. Mujico
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
celiac disease
gluten-free
food additives
sourdough
microbiota
lactic acid bacteria
Online Access:https://www.mdpi.com/2304-8158/10/7/1498

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