Ramos Laura, Alonso-Hernando Alicia, Martínez-Castro Miriam, Morán-Pérez Jose Alejandro, Cabrero-Lobato Patricia, Pascual-Maté Ana, Téllez-Jiménez Eduardo, Mujico Jorge R
Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain.
Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain.
Foods. 2021 Jun 28;10(7):1498. doi: 10.3390/foods10071498.
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.
最近的研究表明，酸面团发酵所带来的有益特性或许可转化用于开发新的无麸质产品，从而改善其工艺和营养特性。本手稿的主要目的是回顾有关无麸质烘焙食品制作的现有证据，并介绍所谓酸面团生物技术的最新知识。已对过去12年发表的文章进行了文献检索。在工艺上改善无麸质产品时，常用水胶体、蛋白质、酶和乳化剂等添加剂。酸面团是由乳酸菌（LAB）和酵母生态系统发酵的面粉和水的混合物，可为烘焙产品带来工艺和营养方面的改善。LAB合成的生物聚合物可模拟面筋分子。酸面团生物技术是一种生态且经济高效的技术，在无麸质产品领域具有巨大潜力。有必要进一步开展研究以优化工艺，并选择在任何情况下都足够健壮且具有竞争力的微生物种类。
