Sourdough and Gluten-Free Products View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2013

AUTHORS

Elke K. Arendt , Alice V. Moroni

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. More... »

PAGES

245-264

References to SciGraph publications

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  • Book

    TITLE

    Handbook on Sourdough Biotechnology

    ISBN

    978-1-4614-5424-3
    978-1-4614-5425-0

    Author Affiliations

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/978-1-4614-5425-0_10

    DOI

    http://dx.doi.org/10.1007/978-1-4614-5425-0_10

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1041133676


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