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Sourdough and Gluten-Free Products

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Abstract

Over the last years, sourdough has received increasing interest as an alternative, natural and low-cost tool for improving the quality of gluten-free (GF) bread. The textural, nutritional and sensory benefits deriving from the use of sourdough in bread arise from the metabolic activities of the sourdough-resident lactic acid bacteria and yeasts. A deep understanding of the microbiological complexity and its influence on the technological properties of GF materials is a pre-requisite for setting guidelines for the successful application of GF sourdough in GF bread. This chapter will give a comprehensive review of the latest outcomes on the characterization of the microbial diversity of GF fermentations and on the applications of GF sourdough in GF breads.

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Authors and Affiliations

  1. School of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland

    Elke K. Arendt & Alice V. Moroni

  2. Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland

    Elke K. Arendt

  3. National Food Biotechnology Centre, National University of Ireland, Cork, Ireland

    Alice V. Moroni

Authors
  1. Elke K. Arendt
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  2. Alice V. Moroni
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Correspondence to Elke K. Arendt .

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Editors and Affiliations

  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Arendt, E.K., Moroni, A.V. (2013). Sourdough and Gluten-Free Products. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_10

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