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

• Published in: Foods Vol. 10; no. 7; p. 1498
• Main Authors: Ramos, Laura, Alonso-Hernando, Alicia, Martínez-Castro, Miriam, Morán-Pérez, Jose Alejandro, Cabrero-Lobato, Patricia, Pascual-Maté, Ana, Téllez-Jiménez, Eduardo, Mujico, Jorge R.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 28.06.2021; MDPI
• Subjects: Acidification; Additives; Bacteria; Baked goods; Bakeries; Bakery products; Biopolymers; Biotechnology; Carbon dioxide; celiac disease; Cereals; Chemical synthesis; Ecological effects; Enzymes; Fermentation; food additives; Food science; Gluten; gluten-free; Lactic acid; Lactic acid bacteria; Microbiota; Microorganisms; Review; Sourdough; Systemic diseases; Viscosity; Yeasts
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10071498

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.