Development of a Type I gluten‐free sourdough

The aim of this study was the setting up of a gluten‐free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat‐based Type I sourdough. A gluten‐free matrix was inoculated with Lactobacillus sanfranciscensis and Candida humilis, fermented to pH 4·0, and constantly propaga...

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Veröffentlicht in:	Letters in applied microbiology 2016-02, Vol.62 (2), p.119-125
Hauptverfasser:	Picozzi, C, Mariotti, M, Cappa, C, Tedesco, B, Vigentini, I, Foschino, R, Lucisano, M
Format:	Artikel
Sprache:	eng
Schlagworte:	baked goods Bread - microbiology Candida Candida - growth & development Candida - isolation & purification Candida - metabolism Candida humilis carbon dioxide Celiac Disease Diet, Gluten-Free Fermentation flavor gluten-free foods Glutens - metabolism gluten‐free Humans Lactobacillus Lactobacillus - growth & development Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus sanfranciscensis leavening behaviour shelf life sourdough taste texture Triticum - metabolism yeasts
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