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An Overview of the Importance and Application of the Sourdough Ecosystem in the Biological and Nutritional Safety of Gluten-Free Breads
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Faribe Ghorbani serayedashti   , Abbas Abedfar * |
| Assisstant Professor, Department of Food Science and Technology, University of Guilan, Rasht, Iran. |
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Abstract: (240 Views) |
Celiac disease in humans is caused by intolerance to the protein part of some grains called gluten. Therefore, food industry researchers have been carried out much researches in the field of gluten-free bread (GFB) production. Among the available solutions to improve gluten-free products's quality and sensory characteristics, sourdough biotechnology can play a prominent role. Sourdough is a mixture of flour and water, which is fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts; and provides conditions for improving the quality and nutritional characteristics of bakery products. Metabolites produced by lactic acid bacteria can play the role of gluten in these products. It is also a cost-effective process with high potential in the field of producing GF products. The effects of sourdough in these products depend on factors such as the characteristics of gluten-free flour, the type of starter culture in fermentation, nutrients in the fermentation medium, fermentation temperature, fermentation time, etc. In this study, we will examine the effects of using sourdough technology in gluten-free breads and the influencing factors of this technology. |
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| Keywords: Celiac Disease, Gluten, Gluten-Free Bread, Lactic Acid Bacteria, Sourdough Biotechnology |
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Full-Text [PDF 1663 kb]
(20 Downloads)
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Type of Study: Review |
Subject:
Special
Received: 2024/04/27 | Accepted: 2024/08/1 | Published: 2024/08/1
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