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Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products

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Sourdough Microbiota and Starter Cultures for Industry

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Abstract

Sourdough fermentation is one of the oldest and most widely studied food biotechnologies. In recent years, there has been a renewed interest in sourdough fermentation due to its numerous positive effects on bakery products. The use of sourdough in breadmaking contributes to the development of a desirable pore structure, increases bread volume, and promotes crust thickness. It also enhances the mineral content, antioxidant activity, and microbial shelf-life of the products. Additionally, sourdough fermentation modifies the starch bioavailability by retarding its digestion. Overall, these effects contribute to the improved sensory properties, nutritional quality, and extended shelf-life of bakery products incorporating sourdough. Gluten-free bakery products often have lower levels of fiber, minerals, and proteins compared to their gluten-containing counterparts. Gluten-free doughs typically exhibit lower elasticity and higher density compared to doughs containing gluten. The crumb structure of gluten-free bakery products tends to be less elastic and more prone to hardening quickly. Sourdough fermentation has shown great promise in addressing these challenges of gluten-free baked goods caused by the absence of gluten. The use of sourdough fermentation in gluten-free bakery products can help improve dough elasticity and enhance the properties of the final products. The presence of lactic acid bacteria (LAB) in sourdough fermentation not only contributes to flavor development but also provides natural preservation properties, enhancing sensory characteristics and extending the shelf-life of gluten-free bakery products. In addition, exopolysaccharides (EPS) produced by LAB during fermentation act as natural hydrocolloids, improving the rheological properties of gluten-free dough. Therefore, this book chapter provides valuable insights into the effects of sourdough fermentation on gluten-free bakery products, covering various aspects such as nutrition, flavor, microbial diversity, EPS production, and gluten detoxification.

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Authors and Affiliations

  1. Department of Food Engineering, Mersin University, Mersin, Turkey

    Anıl Alper & Aylin Altan

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  1. Anıl Alper
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  2. Aylin Altan
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Correspondence to Aylin Altan .

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Editors and Affiliations

  1. Department of Plant Breeding, Swedish University of Agricultural Scien, Alnarp, Sweden

    Elaine Berger Ceresino

  2. Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania

    Grazina Juodeikiene

  3. Research Group for Food Biotechnology, Zurich University of Applied Sciences, Wädenswil, Switzerland

    Susanne Miescher Schwenninger

  4. Chemistry and Biochemistry, University of Porto, PORTO, Portugal

    João Miguel Ferreira da Rocha

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Alper, A., Altan, A. (2024). Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products. In: Ceresino, E.B., Juodeikiene, G., Miescher Schwenninger, S., Ferreira da Rocha, J.M. (eds) Sourdough Microbiota and Starter Cultures for Industry. Springer, Cham. https://doi.org/10.1007/978-3-031-48604-3_16

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