Biomedical Engineering Reference
In-Depth Information
compounds and flavonoid glucosides. Therefore, LAB-induced fermentation of GF
flours has the potential to improve their nutritional and sensorial characteristics
[
53
]. Furthermore, as shown by Galle et al. [
41
] and Schwab et al. [
52
] fermentation
of GF materials with selected EPS-producer strains can result in the release of
significant amounts of GOS with prebiotic activity.
The poor nutritional benefits of GF breads can be enhanced by sourdough fer-
mentation, which can efficiently decrease the content of anti-nutritional factors in
the GF flour and increase the content of prebiotic GOS. However, more studies are
needed in order to identify the best flour/starter combinations and process condi-
tions for producing GF bread of high nutritional quality.
10.10
Conclusions
Production of GF bread of superior structural and nutritional quality still represents
a major issue for food technologists. Sourdough fermentation of wheat and rye has
been used for improving the overall quality of bread since ancient times. Recent
studies have shown that its main positive effects on bread quality are retained when
sourdough fermentation is applied to GF materials. Proteolysis and EPS production
occurring during sourdough fermentation of GF substrates were shown to improve
the rheological properties of the bread dough and the final bread quality. Furthermore,
addition of sourdough has the potential of delaying the staling process through
starch hydrolysis. From a nutritional point of view, application of sourdough tech-
nology leads to both an increase in certain bioactive compounds and a decrease in
the content of anti-nutritional factors in GF flours. However, even if promising
results have been obtained, the use of sourdough in GF baking is only in its infancy
and more research should focus on this matter. For example, the potential of sour-
dough as a flavour-carrier has not been investigated in GF sourdoughs yet, even
though the lack of flavour is one of the main negative aspects of GF breads.
Following the rising interest in the use of sourdough in GF baking, investigations on
the ecology of GF fermentations are increasing. Through such studies, it will be
possible to select novel starter strains for producing GF sourdoughs with specific
properties for achieving the desired quality improvements in GF breads.
With more data available, the industrial production of GF sourdough starters and
GF sourdough breads is likely to become a reality in the market of GF products.
References
1. Catassi C, Fasano A (2008) Celiac disease. In: Arendt EK, Dal Bello F (eds) Gluten-free
cereals products and beverages. Academic Press (Elsevier), London, pp 1-22
2. Deutsch H (2009) Gluten-free diet and food legislation. In: Arendt EK, Dal Bello F (eds) The
science of gluten free foods and beverages. AACC International, St Paul
