From wheat sourdough to gluten-free sourdough: A non-conventional process for producing gluten-free bread

International Journal of Food Science and Technology

Volumn 50, Issue 5, 2015, Pages 1268-1274

  Marti, Alessandra ^a   Bottega, Gabriella ^a   Franzetti, Laura ^a   Morandin, Francesca ^a   Quaglia, Lucio ^b   Pagani, Maria Ambrogina ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b Molino Quaglia SpA   (Italy)

Author keywords

Bread staling; Dough leavening; Gluten free bread; Gluten free sourdough; Rheofermentometer

Indexed keywords

BAKERIES; FOOD PRODUCTS; LACTIC ACID; YEAST;

BREAD STALING; DOUGH LEAVENING; GLUTEN-FREE; GLUTEN-FREE BREAD; RHEOFERMENTOMETER;

THERMAL PROCESSING (FOODS);

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 84927786443     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12757     Document Type: Article

References (33)

1. American Association of Cereal Chemists (AACC). (2001). Approved methods of the AACC. St Paul, MN, USA: AACC.
2. BeMiller, J.N. (2009). Hydrocolloids. In: Gluten-free Cereal Products and Beverages (edited by E.K. Arendt & F. Dal Bello ). Pp. 203-215. London, UK: Academic Press.
3. Biacs, P., Aubrecht, E., Leder, I. & Lajos, J. (2002). Buckwheat. In: Pseudocereals and Less Common Cereals: Grain Properties and Utilization (edited by P.S. Belton & J.R.N. Taylor ). Pp. 123-151. Berlin, Germany: Springer-Verlag.
4. Catassi, C & Fasano, A. (2008). Celiac disease. In: Gluten-free Cereal Products and Beverages (edited by E.K. Arendt & F. Dal Bello ). Pp 1-22. London, UK: Academic Press.
5. Cauvain, S. (2012). Breadmaking: an overview. In: Breadmaking - Improving Quality. (edited by S.P. Cauvain ). Pp. 9-32. Cambridge, UK: Woodhead Publishing Limited.
6. Corsetti, A. (2013). Technology of sourdough fermentation and sourdough applications. In: Handbook on Sourdough Biotechnology (edited by M. Gobbetti & M. Ganzle ). Pp. 85-103. New York, NY, USA: Springer.
7. Corsetti, A., Gobbetti, M., Balestrieri, F., Paoletti, F., Russi, L. & Rossi, J. (1998). Sourdough lactic acid bacteria effects on bread firmness and staling. Journal of Food Science, 63, 347-351.
8. Corsetti, A., Gobbetti, M., De Marco, B. et al. (2000). Combined effects of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Agricultural and Food Chemistry, 48, 3044-3051.
9. Dal Bello, F., Clarke, C.I., Ryan, L.A.M. et al. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45, 309-318.
10. De Man, J.C., Rogosa, M. & Sharpe, M.E. (1960). A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology, 23, 130-136.
11. Di Cagno, R., De Angelis, M., Lavermicocca, P. et al. (2002). Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Applied Environmental Microbiology, 68, 623-633.
12. Di Cagno, R., De Angelis, M., Auricchio, S. et al. (2004). Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Applied Environmental Microbiology, 70, 1088-1096.
13. Di Cagno, R., Rizzello, C.G., De Angelis, M. et al. (2008). Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. Journal of Food Protection, 71, 1491-1495.
14. EC (European Union Legislations, Commission Regulation). (2009). Concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. EC n. 41/2009, 20 January 2009. Official Journal of the European Union.
15. Edema, M.O. & Sanni, A.I. (2008). Functional properties of selected starter cultures for sour maize bread. Food Microbiology, 25, 616-625.
16. Hager, A.S., Wolter, A., Czerny, M. et al. (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology, 235, 333-344.
17. Houben, A., Hochstotter, A. & Becker, T. (2012). Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235, 195-208.
18. International Organization for Standardization. (1992) ISO 6611. Milk and Milk Products - Enumeration of Yeast and Molds - Colony Count Technique at 25 °C. Geneve (CH): ISO.
19. International Organization for Standardization. (2003). ISO 4833. Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for Enumeration of Microorganisms. Colony Count Technique at 30 °C. Geneve (CH): ISO.
20. Mariotti, M., Lucisano, M., Pagani, M.A. & Ng, P.K.W. (2009). The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42, 963-975.
21. Mariotti, M., Pagani, M.A. & Lucisano, M. (2013). The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids, 30, 393-400.
22. Mezaize, S., Chevallier, S., Le Bail, A. & De Lamballerie, M. (2009). Optimization of gluten-free formulations for French-style breads. Journal of Food Science, 74, E140-E146.
23. Moore, M.M., Schober, T.J., Dockery, P. & Arendt, E.K. (2004). Textural comparison of gluten-free and wheat based doughs, batters and breads. Cereal Chemistry, 81, 567-575.
24. Moore, M.M., Juga, B., Schober, T.J. & Arendt, E.K. (2007). Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chemistry, 84, 357-364.
25. Moore, M., Dal Bello, F. & Arendt, E. (2008). Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. European Food Research and Technology, 226, 1309-1316.
26. Moroni, A.V., Dal Bello, F. & Arendt, E.K. (2009). Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiology, 26, 676-684.
27. Moroni, A.V., Arendt, E.K. & Dal Bello, F. (2010a). Biodiversity of lactic acid bacteria and yeasts in spontaneously fermented buckwheat and teff sourdoughs. Food Microbiology, 28, 497-502.
28. Moroni, A.V., Arendt, E.K., Morrissey, J.P. & Dal Bello, F. (2010b). Development of buckwheat and teff sourdoughs with the use of commercial starters. International Journal of Food Microbiology, 142, 142-148.
29. Sanni, A.I., Onilude, A.A. & Fatungase, M.O. (1998). Production of sour-maize bread using starter cultures. World Journal of Microbiology and Biotechnology, 14, 101-106.
30. Schober, T.J., Bean, S.R. & Boyle, D.L. (2007). Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. Journal of Agriculture and Food Chemistry, 55, 5137-5146.
31. Torbica, A., Hadnadev, M. & Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24, 626-632.
32. Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M.J. & Hertel, C. (2009). Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology, 130, 205-212.
33. Zannini, E., Pontonio, E., Waters, D.M. & Arendt, E.K. (2012). Applications of microbial fermentations for production of gluten-free products and perspectives. Applied Microbiology and Biotechnology, 93, 473-485.