Abstract
Over the last years different strategies have been adopted to improve technological characteristics, as well as nutritional and sensorial profile of gluten-free (GF) baked goods. The use of fermentation process, with baker yeast and/or native microorganism present in GF flours have been traditional techniques to elaborate GF bread with different properties. However, depending on the process fermentation and the raw material used, several properties could be significantly affected giving as a result a completely different product. The aim of the chapter is to provide a new insight to the traditional GF bread making, reviewing the main characteristics of the fermentation processes, focusing on the sourdough biotechnology and its effect on rheological, technological, nutritional and sensorial characteristics of baked goods. This chapter provides a summary of the most updated advances in fermented GF bakery as an alternative tool to approach the novel challenges in this field.
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Abbreviations
- ABTS:
-
ABTS• + radical cation scavenging activity
- DPPH:
-
2,2-diphenyl-1-picrylhidrazyl free radical
- EPs:
-
exopolysaccharides
- FRAP:
-
ferric ion reducing antioxidant power
- GF:
-
gluten-free
- GI:
-
glycaemic index
- GRD:
-
gluten-related disorders
- HR:
-
relative humidity
- LAB:
-
lactic acid bacteria
- LSV:
-
loaf specific volume
- Mw:
-
molecular weigh
- NA:
-
not applicable
- NR:
-
not reported
- PD:
-
protected designation of origin
- PGI:
-
protected by geographical indication
- r:
-
Pearson’s product-moment correlations
- RDS:
-
rapidly digested starch
- RS:
-
resistant starch
- SDS:
-
slowly digestible starch
- TPC:
-
total phenolic content
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Acknowledgments
This work was supported by the Universidad Nacional de Entre Ríos (PID UNER 9112; PID UNER 9122), the Universidad de Buenos Aires (UBACYT-20020170100092BA), the National Agency of Scientific and Technical Research (PICT 2018-01019), and the National Scientific and Technical Research Council of Argentina (CONICET). The authors want to acknowledge ACELA Entre Ríos (Asistencia al Celíaco de la Argentina), Gualeguaychú, for their valuable participation and contribution in our projects.
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Irigoytia, K.F., Espósito, N.N., Busch, V.M., de Escalada Pla, M.F., Genevois, C.E. (2023). Fermented Gluten-Free Baked Goods. In: de Escalada Pla, M.F., Genevois, C.E. (eds) Designing Gluten Free Bakery and Pasta Products . Springer, Cham. https://doi.org/10.1007/978-3-031-28344-4_5
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