ReviewFoods (Basel, Switzerland)2021
Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage.Scientific reports · 2026Article
- Characterization of Mannose-Rich Exopolysaccharides from Kefir Lactic Acid Bacteria and Their Techno-Functional Potential in Fermented Milk.Foods (Basel, Switzerland) · 2026Article
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.Foods (Basel, Switzerland) · 2024Article
- Honey as a Sugar Substitute in Gluten-Free Bread Production.Foods (Basel, Switzerland) · 2024Article
- Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-ProducingFoods (Basel, Switzerland) · 2023Article
- Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments.Journal of food science and technology · 2023Review
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.Foods (Basel, Switzerland) · 2023Article
- Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.Foods (Basel, Switzerland) · 2023Article
- Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors.Food chemistry: X · 2023Review
- Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.World journal of microbiology & biotechnology · 2023Article
- Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.Foods (Basel, Switzerland) · 2023Article
- Scientific Insights and Technological Advances in Gluten-Free Product Development.Foods (Basel, Switzerland) · 2023Article
- Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread.Foods (Basel, Switzerland) · 2022Article
- Gluten-Free Bread and Bakery Products Technology.Foods (Basel, Switzerland) · 2022Review
- Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours.Discover food · 2022Review
- Article
- The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
Indexed as
Identifiers
What OpenQuestion holds
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.