Possibilities to increase the quality in gluten-free bread production: An overview

European Food Research and Technology

Volumn 235, Issue 2, 2012, Pages 195-208

  Houben, Andreas ^a   Höchstötter, Agnes ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Bread; Dough; Emulsifiers; Enzymes; Gluten free; Hydrocolloids; Rheology; Sourdough

Indexed keywords

BREAD; DOUGH; EMULSIFIERS; GLUTEN-FREE; HYDROCOLLOIDS; SOURDOUGH;

BAKERY PRODUCTS; DIAGNOSIS; ENZYMES; RHEOLOGY;

FOOD PRODUCTS;

EID: 84864330673     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1720-0     Document Type: Review

References (136)

1. Gallagher E, Gormley TR, Arendt EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15(3-4): 143-152.
2. Mendoza N (2005) Coeliac disease: an overview of the diagnosis, treatment and management. Nutr Bull 30(3): 231-236. doi: 10. 1111/j. 1467-3010. 2005. 00513. x.
3. Schober TJ (2009) Manufacture of gluten-free speciality breads and confectionery products. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Oxford, pp 130-180.
4. Heller L (2009) Commercial aspects of gluten-free products. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Oxford, pp 99-106.
5. Cauvain SP (1998) Other cereals in breadmaking. In: Cauvain SP, Young LS (eds) Technology of breadmaking. Blackie Academic & Professional, London, pp 330-346.
6. Schober TJ, Messerschmidt M, Bean SR, Park SH, Arendt EK (2005) Gluten-free bread from sorghum: quality differences among hybrids. Cereal Chem 82(4): 394-404.
7. Moore MM, Schober TJ, Dockery P, Arendt EK (2004) Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Cereal Chem 81(5): 567-575.
8. Gallagher E, Gormley TR (2002) The quality of gluten free breads produced at retail outlets. Research report. The National Food Centre, Dublin.
9. Gallagher E, Gormley TR, Arendt EK (2003) Crust and crumb characteristics of gluten free breads. J Food Eng 56(2-3): 153-161.
10. Rosell CM (2009) Enzymatic manipulation of gluten-free breads. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, London, pp 83-98.
11. Arendt EKOB CM, Schober TJ, Gallagher E, Gormley TR (2002) Development of gluten free cereal products. Farm Food 12: 21-27.
12. Thompson T (2009) The nutritional quality of gluten-free foods. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Oxford, pp 42-51.
13. Moore MM, Juga B, Schober TJ, Arendt EK (2007) Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chem 84(4): 357-364.
14. Marco C, Perez G, Leon AE, Rosell CM (2008) Effect of transglutaminase on protein electrophoretic pattern of rice, soybean, and rice-soybean blends. Cereal Chem 85(1): 59-64.
15. Schober TJ, Bean SR (2008) Sorghum and maize. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier, Burlington, USA, pp 101-118.
16. Taylor JRN, Emmambux MN (2008) Gluten-free foods and beverages from millet. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier, Burlington, pp 119-148.
17. Schoenlechner R, Siebenhandl S, Berghofer E (2008) Pseudocereals. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier, Burlington, pp 149-190.
18. Schoenlechner R, Linsberger G, Kaczyk L, Berghofer E (2006) Herstellung von gluten-freien Keksen aus den Pseudocerealien Amaranth, Quinoa und Buchweizen mit Gartenbohnen. Die Ernähr/Nutr 30(3): 101-107.
19. Defloor I, De Geest C, Schellekens M, Martens A, Delcour JA (1991) Emulsifiers and/or extruded starch in the production of breads from cassava. Cereal Chem 68: 323-327.
20. Sanchez H, Osella C, de la Torre M (2002) Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. J Food Sci 67(1): 416-419. doi: 10. 1111/j. 1365-2621. 2002. tb11420. x.
21. Abdel-Aal E-SM (2009) Functionality of starches and hydrocolloids in gluten-free foods. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, Oxford, pp 200-224.
22. Sandstedt R (1961) The function of starch in baking of bread. Baker's Digest 35: 36-44.
23. Keetels CJAM, Visser KA, van Vliet T, Jurgens A, Walstra P (1996) Structure and mechanics of starch bread. J Cereal Sci 24(1): 15-26. doi: 10. 1006/jcrs. 1996. 0033.
24. Deutsch H, Poms R, Heeres H, van der Kamp J-W (2008) Labeling and regulatory issues. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier, Burlington, pp 29-46.
25. Ronda F, Roos YH (2008) Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels. Carbohydr Res 343(5): 903-911. doi: 10. 1016/j. carres. 2008. 01. 026.
26. Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT Food Sci Technol 44(3): 681-686. doi: 10. 1016/j. lwt. 2010. 09. 006.
27. Belitz H-D, Grosch W, Schieberle P (2007) Lehrbuch der Lebensmittelchemie, vol 6. Springer Verlag, Berlin.
28. Blanshard JMV (1988) Elements of cereal product structure. In: Blanshard JMV, Mitchell JR (eds) Food structure-its creation and evaluation. Butterworth, London.
29. Tegge G (2004) Stärke und Stärkederivate, 3rd edn. Behr's Verlag, Hamburg.
30. Yuan C-KR, Thompson DB, Boyer CD (1993) Fine structure of amylopectin in relation to gelatinization and retrogradation behavior in maize starches from three wx-containing genotypes in two inbred lines. Cereal Chem 70: 81-89.
31. Singh J, Singh N (2001) Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars. Food Chem 75(1): 67-77. doi: 10. 1016/s0308-8146(01)00189-3.
32. Fredriksson H, Silverio J, Andersson R, Eliasson AC, Åman P (1998) The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydr Polym 35(3-4): 119-134. doi: 10. 1016/s0144-8617(97)00247-6.
33. Ronda F, Oliete B, Gómez M, Caballero PA, Pando V (2011) Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J Food Eng 102(3): 272-277. doi: 10. 1016/j. jfoodeng. 2010. 09. 001.
34. Turabi E, Sumnu G, Sahin S (2008) Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocoll 22(2): 305-312. doi: 10. 1016/j. foodhyd. 2006. 11. 016.
35. Gómez M, Ronda F, Caballero PA, Blanco CA, Rosell CM (2007) Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocoll 21(2): 167-173.
36. Gómez M, Oliete B, García-Álvarez J, Ronda F, Salazar J (2008) Characterization of cake batters by ultrasound measurements. J Food Eng 89(4): 408-413. doi: 10. 1016/j. jfoodeng. 2008. 05. 024.
37. Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA (2008) The role of gluten in a pound cake system: a model approach based on gluten-starch blends. Food Chem 110(4): 909-915. doi: 10. 1016/j. foodchem. 2008. 02. 079.
38. Stauffer CE (1990) Functional additives for bakery foods. Von Nostrand Reinhold, New York.
39. Kusunose C, Fujii T, Matsumoto H (1999) Role of starch granules in controlling expansion of dough during baking. Cereal Chem 76(6): 920-924.
40. Miyazaki M, van Hung P, Maeda T, Morita N (2006) Recent advances in application of modified starches for breadmaking. Trends Food Sci Technol 17(11): 591-599. doi: 10. 1016/j. tifs. 2006. 05. 002.
41. Ternes W, Täufel A, Tunger L, Zobel M (2005) Lebensmittel-Lexikon, 4th edn. Behr's Verlag, Hamburg.
42. Bemiller JN (2008) Hydrocolloids. In: Bello EAaFD (ed) Gluten-free cereal products and beverages, 2nd edn. Academic Press, London, pp 203-214.
43. Lazaridou A, Biliaderis CG (2009) Gluten-free doughs: rheological properties, testing procedures-methods and potential problems. In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, London, pp 52-82.
44. Toufeili I, Dagher S, Shadarevian S, Noureddine A, Sarakbi M, Farran M (1994) Formulation of gluten-free pocket-type flat breads: optimization of methylcellulose, gum Arabic, and egg albumen levels by response surface methodology. Cereal Chem 71(6): 594-601.
45. Rosell CM, Rojas JA, de Barber CB (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15(1): 75-81.
46. Delcour JA, Vanhamel S, Hoseney RC (1991) Physicochemical and functional properties of rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and proteins on gluten-starch loaf volumes. Cereal Chem 68(1): 72-76.
47. Arendt EK, Moore M (2006) Gluten-free cereal-based products. In: Hui YH, Corke H, De Leyn I, Nip W-K, Cross N (eds) Bakery products: science and technology, 1st edn. Blackwell, Ames, pp 471-496.
48. Anton AA (2008) Improving the nutritional and textural properties of wheat flour tortillas. Cereal Res Commun 36(2): 301-311.
49. Xue J, Ngadi M (2009) Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations. Food Hydrocoll 23(2): 286-295.
50. Anton AA, Artfield SD (2008) Hydrocolloids in gluten-free breads: a review. Int J Food Sci Nutr 59(1): 11-23.
51. Torbica A, Hadna{eth}ev M, Dapcevic T (2010) Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocoll 24(6-7): 626-632.
52. Rodd AB, Dunstan DE, Boger DV (2000) Characterisation of xanthan gum solutions using dynamic light scattering and rheology. Carbohydr Polym 42(2): 159-174. doi: 10. 1016/s0144-8617(99)00156-3.
53. Doublier JL, Cuvelier G (1996) Gums and hydrocolloids: functional aspects. In: Eliasson AC (ed) Carbo-hydrates in food. Marcel Dekker, New York, pp 283-318.
54. Haque A, Richardson RK, Morris ER, Dea ICM (1993) Xanthan-like [']weak gel' rheology from dispersions of ispaghula seed husk. Carbohydr Polym 22(4): 223-232. doi: 10. 1016/0144-8617(93)90124-m.
55. Hoefler AC (2004) Hydrocolloids. Eagan Press, St. Paul, MN.
56. Bell DA (1990) Methylcellulose as a structure enhancer in bread baking. Cereal Foods World 35: 1001-1006.
57. Haque A, Richardson RK, Morris ER, Gidley MJ, Caswell DC (1993) Thermogelation of methylcellulose. Part II: effect of hydroxypropyl substituents. Carbohydr Polym 22(3): 175-186. doi: 10. 1016/0144-8617(93)90138-t.
58. Nieto MB (2009) Structure and function of polysaccharide gum-based edible films and coatings. In: Embuscado ME, Huber KC (eds) Edible films and coatings for food applications. Springer, Dordrecht, pp 57-112.
59. Schober TJ, Bean SR, Boyle DL, Park S-H (2008) Improved viscoelastic zein-starch doughs for leavened gluten-free breads: their rheology and microstructure. J Cereal Sci 48(3): 755-767. doi: 10. 1016/j. jcs. 2008. 04. 004.
60. Jongh G (1961) The formation of dough and bread structures. I. The ability of starch to form structures, and the improving effect of glyceryl monostearate. Cereal Chem 38: 140-152.
61. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79(3): 1033-1047.
62. Hüttner EK, Arendt EK (2010) Recent advances in gluten-free baking and the current status of oats. Trends Food Sci Technol 21(6): 303-312. doi: 10. 1016/j. tifs. 2010. 03. 005.
63. Biliaderis CG, Arvanitoyannis I, Izydorczyk MS, Prokopowich DJG (1997) Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch 49 (7-8): 278-283.
64. Gallagher E, Kunkel A, Gormley TR, Arendt EK (2003) The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere. Eur Food Res Technol 218(1): 44-48.
65. van Riemsdijk LE, van der Goot AJ, Hamer RJ, Boom RM (2011) Preparation of gluten-free bread using a meso-structured whey protein particle system. J Cereal Sci 53(3): 355-361. doi: 10. 1016/j. jcs. 2011. 02. 006.
66. Stathopoulos CE (2008) Dairy-based ingredients. In: Elke KA, Fabio Dal B (eds) Gluten-free cereal products and beverages. Academic Press, San Diego, pp 217-236.
67. Chandan RI (1997) Properties of milk and its components. In: Dairy-Based Ingredients. Eagan Press Handbook, American Association of Cereal Chemists, St. Paul, MN, pp 1-10.
68. Clark AH (1998) Gelation of globular proteins. In: Hill SE, Ledward DA, Mitchell JR (eds) Functional properties of food macromolecules, 2 edn edn. Aspen Publishers, A Chapman & Hall Food Science Book, Gaithersburg, MD, pp 77-142.
69. Töpel A (2004) Chemie und Physik der Milch: Naturstoff-Rohstoff-Lebensmittel. Behr's Verlag, Hamburg.
70. Kenny S, Wehrle K, Stanton C, Arendt EK (2000) Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. Eur Food Res Technol 210(6): 391-396.
71. Cocup RO, Sanderson WB (1987) Functionality of dairy ingredients in bakery products. Food Technol 41: 86-90.
72. O'Brien CM, Grau H, Neville DP, Keogh MK, Arendt EK (2000) Functionality of microencapsulated high-fat powders in wheat bread. Eur Food Res Technol 212(1): 64-69.
73. Kenny S, Wehrle K, Auty M, Arendt EK (2001) Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chem 78(4): 458-463.
74. Singh N, Kaur Bajaj I, Singh RP, Singh Gujral H (2003) Effect of different additives on mixograph and bread making properties of Indian wheat flour. J Food Eng 56(1): 89-95. doi: 10. 1016/s0260-8774(02)00151-6.
75. Ortolani C, Pastorello EA (2006) Food allergies and food intolerances. Best Pract Res Clin Gastroenterol 20(3): 467-483. doi: 10. 1016/j. bpg. 2005. 11. 010.
76. Whitehead PA (1992) Surimi. Food Sci Technol Today 9: 15-18.
77. Gormley TR, Elbel C, Gallagher E, Arendt EK (2003) Fish surimi as an ingredient in gluten-free breads. Paper presented at the Proceedings of the First Joint Trans Atlantic Fisheries Technology Conference, Iceland.
78. Fretheim K, Egelandsdal B, Langmyhr E, Eide O, Ofstad R (1988) Surimi-based foods-the general story and the Norwegian approach. In: Blanshard JMV, Mitchell JR (eds) Food structure-its creation and evaluation. Butterworths, London, pp 265-278.
79. Nielsen R, PlGott G (1994) Gel strength increased in low-grade heat-set surimi with blended phosphates. J Food Sci 59(2): 246-250. doi: 10. 1111/j. 1365-2621. 1994. tb06940. x.
80. Trondsen T (1998) Blue whiting surimi: new perspectives on the market value. Fish Res 34(1): 1-15. doi: 10. 1016/s0165-7836(97)00088-x.
81. Lanier TC, Carvajal P, Yongsawatdigul J (2005) Surimi gelation chemistry. In: Park JW (ed) Surimi and surimi seafood, 2nd edn. CRC Press/Taylor & Francis Group, LLC, Boca Raton, FL, pp 435-490.
82. Hastings RJ (1989) Comparison of the properties of gels derived from cod surimi and from unwashed and once-washed cod mince. Int J Food Sci Technol 24(1): 93-102. doi: 10. 1111/j. 1365-2621. 1989. tb00622. x.
83. Crockett R, Ie P, Vodovotz Y (2011) Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chem (in Press). Accepted Manuscript. doi: 10. 1016/j. foodchem. 2011. 04. 030.
84. Souci SW, Fachmann W, Kraut H (2008) Die Zusammensetzung der Lebensmittel, Nährwert-Tabellen. MedPharm Scientific Publishers, Garching bei München.
85. Ahmed J, Ramaswamy HS, Alli I (2006) Thermorheological characteristics of soybean protein isolate. J Food Sci 71(3): E158-E163. doi: 10. 1111/j. 1365-2621. 2006. tb15629. x.
86. Ludewig H-G (2001) Rezeptbestandteile und deren funktionelle Eigenschaften. In: Seibel W (ed) Feine Backwaren. Behr's Verlag, Hamburg, pp 41-86.
87. Kato A, Ibrahim HR, Watanabe H, Honma K, Kobayashi K (1990) Enthalpy of denaturation and surface functional properties of heated egg white proteins in the dry state. J Food Sci 55(5): 1280-1283. doi: 10. 1111/j. 1365-2621. 1990. tb03916. x.
88. Damodaran S (2007) Amino acids, peptides, and proteins. In: Damodaran S, Parkin KL, Fennema OR (eds) Fennema's food chemistry, 4th edn. CRC Press, Boca Raton, FL, pp 2137-2329.
89. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK (2006) Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83(1): 28-36.
90. Jonagh G, Slim T, Greve H (1968) Bread without gluten. Baker's Dig 6: 24-29.
91. Eggleston G, Omoaka PE, Ihedioha DO (1992) Development and evaluation of products from cassava flour as new alternatives to wheaten breads. J Sci Food Agric 59(3): 377-385. doi: 10. 1002/jsfa. 2740590315.
92. Gujral HS, Haros M, Rosell CM (2003) Starch hydrolysing enzymes for retarding the staling for rice bread. Cereal Chem 80(6): 750-754.
93. Gujral HS, Guardiola I, Carbonell JV, Rosell CM (2003) Effect of cyclodextrin glycosyl transferase on dough rheology and bread quality from rice flour. J Agric Food Chem 51(16): 4846. doi: 10. 1021/jf0304472.
94. Goesaert H, Gebruers K, Courtin CM, Brijs K, Delcour JA (2006) Enzymes in breadmaking. In: Hui YH, Corke H, De Leyn I, Nip W-K, Cross N (eds) Bakery products: science and technology. Blackwell, Ames, Iowa, pp 337-364.
95. Goesaert H, Courtin CM, Delcour JA (2008) Use of enzymes in the production of cereal-based functional foods and food ingredients. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier, Burlington, pp 237-265.
96. Ando H, Adachi M, Umeda K, Matsuura A, Nonaka M, Uchio R, Tanaka H, Motoki M (1989) Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric Biol Chem 53(10): 2613-2617.
97. Motoki M, Kumazawa Y (2000) Recent research trends in transglutaminase technology for food processing. Food Sci Technol Res 6(3): 151-160.
98. Yokoyama K, Pezolet M, Gueguen J (2004) Properties and applications of microbial transglutaminase. Appl Microbiol Biotechnol 64(4): 447-454.
99. Dickinson E (1997) Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization. Trends Food Sci Technol 8(10): 334-339. doi: 10. 1016/s0924-2244(97)01067-4.
100. Gerrard JA (2002) Protein-protein crosslinking in food: methods, consequences, applications. Trends Food Sci Technol 13(12): 391-399. doi: 10. 1016/s0924-2244(02)00257-1.
101. Ajinomoto (2010) http://www. Ajinomoto. com.
102. Han X-QD (1996) Thermodynamic compatibility of substrate proteins affects their cross-linking by Transglutaminase. Food Chem 44(5): 1211-1217.
103. Gujral HS, Rosell C (2004) Functionality of rice flour modified with a microbial transglutaminase. J Cereal Sci 39: 225-230.
104. Renzetti S, Dal Bello F, Arendt EK (2008) Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 48(1): 33-45.
105. Hoseney RC, Faubion JM (1981) A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cereal Chem 58(5): 421-424.
106. Tilley KA, Benjamin RE, Bagorogoza KE, Okot-Kotber BM, Prakash O, Kwen H (2001) Tyrosine cross-links: molecular basis of gluten structure and function. J Agric Food Chem 49(5): 2627-2632.
107. Figueroa-Espinoza MC, Morel MH, Rouau X (1998) Effect of lysine, tyrosine, cysteine and glutathione on the oxidative cross-linking of feruloylated arabinoxylans by a fungal lac-case. J Agric Food Chem 46(7): 2583-2589.
108. Ohnishi M, Mitsune T, Tabata M, Kubota M, Rokushika S (1997) An attempt to evaluate the subsite structure of cycloamylose glucanotransferase from Bacillus stearothermophilus: based on its transfer reaction with substrate malto-oligosaccharides. Starch Stärke 49(9): 360-363. doi: 10. 1002/star. 19970490907.
109. Lin W, Lineback OR (1990) Changes in carbohydrate fractions in enzyme-supplemented bread and the potential relationship to staling. Starch Stärke 42(10): 385-394. doi: 10. 1002/star. 19900421005.
110. Moroni AV, Dal Bello F, Arendt EK (2009) Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiol 26(7): 676-684. doi: 10. 1016/j. fm. 2009. 07. 001.
111. Brandt MJG MG (2006) Handbuch Sauerteig, vol 6. vollständig überarbeitete Auflage. Behr's Verlag, Hamburg.
112. Gänzle MG, Loponen J, Gobbetti M (2008) Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality. Trends Food Sci Technol 19(10): 513-521.
113. Sterr Y, Weiss A, Schmidt H (2009) Evalutation of lactic acid bacteria for sourdough fermentation of amaranth. Int J Food Microbiol 136(1): 75-82. doi: 10. 1016/j. ijfoodmicro. 2009. 09. 006.
114. Ryan LAM, Dal Bello F, Renzetti S, Arendt EK (2006) The use of sourdough to improve the baking quality of gluten-free bread. In: World Grain Summit, San Francisco. 17-20 September.
115. De Vuyst L, Neysens P (2005) The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Technol 16(1-3): 43-56. doi: 10. 1016/j. tifs. 2004. 02. 012.
116. Clarke CI, Schober TJ, Arendt EK (2002) Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem 79(5): 640-647.
117. Clarke CI, Schober TJ, Dockery P, O'Sullivan K, Arendt EK (2004) Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties. Cereal Chem 81(3): 409-417.
118. Jekle M, Houben A, Mitzscherling M, Becker T (2010) Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. J Sci Food Agric 90(13): 2326-2332. doi: 10. 1002/jsfa. 4091.
119. De Vuyst L, De Vin F, Vaningelgem F, Degeest B (2001) Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria. Int Dairy J 11(9): 687-707. doi: 10. 1016/s0958-6946(01)00114-5.
120. Moore MM, Dal Bello F, Arendt EK (2008) Sourdough fermented by Lactobacillus plantarum FST 1. 7 improves the quality and shelf life of gluten-free bread. Eur Food Res Technol 226(6): 1309-1316.
121. Barber B, Ortolá C, Barber S, Fernández F (1992) Storage of packaged white bread. III. Effects of sour dough and addition of acids on bread characteristics. Zeitschrift für Lebensmittel Untersuchung und Forschung 149: 442-449.
122. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24(2): 165-174. doi: 10. 1016/j. fm. 2006. 07. 011.
123. Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK (2012) Influence of in situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. Int J Food Microbiol (0). doi: 10. 1016/j. ijfoodmicro. 2012. 01. 009.
124. De Vuyst L, De Vin F (2007) 2. 15-Exopolysaccharides from lactic acid bacteria. In: Editor-in-Chief: Johannis PK (ed) Comprehensive glycoscience. Elsevier, Oxford, pp 477-519.
125. Kaditzky S, Vogel RF (2008) Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli. Eur Food Res Technol 228(2): 291-299.
126. Schober TJ, Bean SR, Boyle DL (2007) Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological, and microstructural background. J Agric Food Chem 55(13): 5137-5146.
127. Blanco CA, Ronda F, Pérez B, Pando V (2011) Improving gluten-free bread quality by enrichment with acidic food additives. Food Chem 127(3): 1204-1209. doi: 10. 1016/j. foodchem. 2011. 01. 127.
128. Brooker BE (1993) The stabilization of air in cake batters-the role of fat. Food Struct 12: 285-296.
129. Brooker BE (1996) The role of fat in the stabilization of gas cells in bread dough. J Cereal Sci 24: 187-198.
130. Schober TJ, O'Brien CM, McCarthy D, Darnedde A, Arendt EK (2003) Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. Eur Food Res Technol 216(5): 369-376.
131. Nunes MHB, Moore MM, Ryan LAM, Arendt EK (2009) Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. Eur Food Res Technol 228(4): 633-642.
132. Stauffer CE (2000) Emulsifiers as antistaling agents. Cereal Foods World 45(3): 106-110.
133. Hoseney RC (1984) Gas retention in bread doughs. Cereal Foods World 29(5): 305-308.
134. Gallagher E (2009) Coeliac disease and gluten-free research: what does the future hold for the physician, the patient and the scientist? In: Gallagher E (ed) Gluten-free food science and technology. Wiley-Blackwell, London, pp 225-232.
135. Hüttner E, Dal Bello F, Arendt E (2009) Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour. Eur Food Res Technol 230(6): 827-835. doi: 10. 1007/s00217-010-1228-4.
136. (VTT) TRCoF (2010) New and improved gluten-free foods developed for patients with celiac disease. http://www. alphagalileo. org/Organisations/ViewItem. aspx?OrganisationId=377& ItemId=75188& CultureCode=en. Accessed 19. 6. 2010.