ReviewFoods (Basel, Switzerland)2016
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods.
Review in Foods (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed.
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched withFoods (Basel, Switzerland) · 2023Article
- Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice.Foods (Basel, Switzerland) · 2023Article
- The Gliadin Hydrolysis Capacity ofNutrients · 2023Article
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
- The Ability of the YeastFoods (Basel, Switzerland) · 2022Article
- Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea.Foods (Basel, Switzerland) · 2022Article
- Sorghum Flour Application in Bread: Technological Challenges and Opportunities.Foods (Basel, Switzerland) · 2022Review
- Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review.Frontiers in microbiology · 2022Article
- Phenotypic and genotypic characterisation ofCurrent research in food science · 2022Article
- Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review.Food science & nutrition · 2021Review
- Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition.Foods (Basel, Switzerland) · 2021Review
- Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.Foods (Basel, Switzerland) · 2021Article
- Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.Microorganisms · 2020Article
- Analysis of Gluten in Dried Yeast and Yeast-Containing Products.Foods (Basel, Switzerland) · 2020Article
- Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented withFoods (Basel, Switzerland) · 2020Article
- Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread.Nutrients · 2018Article
- Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented byFrontiers in microbiology · 2018Article
- Wheat Fermentation WithFrontiers in microbiology · 2018Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. In particular, the hydrolysis of native proteins of the cereal flours may improve the functional features of baked goods. The wheat flour processed with fungal proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients. This review article focuses on the biotechnologies that use selected sourdough lactic acid bacteria to potentially counteract the adverse reactions to gluten, and the risk of gluten contamination.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.