Sourdough Biotechnology applied to gluten-free baked goods: rescuing the tradition

  1. Laura Ramos 12
  2. Alicia Alonso-Hernando 1
  3. Miriam Martínez-Castro 1
  4. José Alejandro Morán-Pérez 1
  5. Patricia Cabero-Lobato 1
  6. Ana Pascual-Maté 1
  7. Eduardo Téllez-Jiménez 1
  8. Jorge R. Mujico 1
  1. 1 Facultad de Ciencias de la Salud, Universidad Isabel I. Burgos, Spain
  2. 2 Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal. CSIC. Spain
Book:
Scientific insights and technological advances in gluten free products development

Publisher: MDPI

ISBN: 978-3-0365-6565-1

Year of publication: 2023

Pages: 163-194

Type: Book chapter

DOI: 10.3390/FOODS10071498 GOOGLE SCHOLAR lock_openOpen access editor

Abstract

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.