Investigating the effect of using fresh sourdough (SD) microbiota on the chemical, nutritional, technological, rheological, organoleptic, structural and shelf life properties of gluten-free bread: a systematic review.
- سال انتشار: 1401
- محل انتشار: همایش بین المللی غذای طیب
- کد COI اختصاصی: CRIFST01_085
- زبان مقاله: انگلیسی
- تعداد مشاهده: 177
نویسندگان
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahrekord,Iran.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
چکیده
Introduction- Recently, there has been a growing number of patients suffering from coeliac disease, which is an autoimmune-mediated enteropathy in genetically susceptible individuals that is exacerbated by the ingestion of gluten proteins(۱). The only treatment for coeliac is to follow a lifelong gluten-free (GF) diet(۲). However, the lack of gluten in GF bread leads to poor quality(۳). In this context, this review gives an overview of the influence of applying fresh sourdough (SD) microbiota on different properties of GF bread; including chemical, nutritional, functional, rheological, sensory, shelf-life, and structural properties.Material and Methods- To recognize the relevant studies, scientific digital databases such as PubMed, Science Direct, Google scholar, and Scopus were searched up to march ۲۰۲۲.Findings- A total number of ۸۹۲۹۲۰ articles were found by searching all databases, of which ۱۹ articles met the inclusion criteria. All of the included articles had used fresh microbial SD as an intervention and they had disclosed the impacts of a/more certain strain/strains of SD microbiota (LAB. and Y.) on various quality characteristics of GF bread. Different types of GF flours had been applied including buckwheat, corn (or maize), millets (i.e., millet, pearl millet, and sorghum), oat, oil seeds (i.e., chia, flaxseed), quinoa, rice (white and brown rice), and teff flours.Conclusion- SD microbiota with high EPS production, proteolytic activity, and acidification properties exhibited great potential for future applications in the manufacture of high-quality GF bread. However, there is a need for further studies to significantly reduce GF bread production time and eliminate the long fermentation of SD by using lyophilized or frizzed-dried SD.کلیدواژه ها
Celiac, Gluten Free Bread, Quality, Nutritional Properties, Shelf-lifeمقالات مرتبط جدید
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