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10. Functional replacements for gluten

Author

Zannini, E, Jones, Renzetti, S, and Arendt, Ek

Subjects
chemistry.chemical_classification, Glutens, business.industry, Seed Storage Proteins, food and beverages, Food technology, Baked goods, Bread, Biology, Gluten, Biotechnology, Celiac Disease, Diet, Gluten-Free, chemistry, Food Technology, Humans, Food science, business, Food Science, Plant Proteins
Abstract

Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies.

Published
2012

13. Functional replacements for gluten

Author

Zannini, E., Jones, J.M., Renzetti, S., and Arendt, E.K.

Subjects
Life, food and beverages, Food and Nutrition, FI - Functional Ingredients, EELS - Earth, Environmental and Life Sciences, Healthy Living, Nutrition
Abstract

Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies.

Published
2012

47. LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION.

Author

Osimani, A., Zannini, E., Aquilanti, L., Mannazzu, I., Comitini, F., and Clementi, F.

Subjects
*LACTIC acid bacteria, *YEAST, *COOKING with sourdough
Abstract

The need for a greater diversification of baked products has given rise to the on-going search for yeast and lactic acid bacteria (LAB) strains with optimal baking potential. Thirty-six yeasts and 118 LAB, isolated from nine type I sourdoughs that were sampled in bakeries located in the Marche region (central Italy), were molecularly and phenotypically characterized. The polyphasic approach used revealed the biodiversity of the microbial communities investigated and two yeasts and ten LAB cultures with the potential to be used in sourdough bread-making processes were identified. [ABSTRACT FROM AUTHOR]

Published
2009

49. Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region

Author

ANDREA OSIMANI, Zannini, E., Aquilanti, L., Mannazzu, I., Comitini, F., and Clementi, F.

Subjects
AGR/16 Microbiologia agraria, wheat sourdough, lactic acid bacteria, baking industry, starter cultures, yeasts, food and beverages
Abstract

The need for a greater diversification of baked products has given rise to the on-going search for yeast and lactic acid bacteria (LAB) strains with optimal baking potential. Thirty-six yeasts and 118 LAB, isolated from nine type I sourdoughs that were sampled in bakeries located in the Marche region (central Italy), were molecularly and phenotypically characterized. The polyphasic approach used revealed the biodiversity of the microbial communities investigated and two yeasts and ten LAB cultures with the potential to be used in sourdough bread-making processes were identified.

50. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Author

Moroni Alice, Arendt Elke K, and Zannini Emanuele

Subjects
Microbiology, QR1-502
Abstract

Abstract Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of gluten in bread presents a significant technological challenge for the cereal scientist due to the low baking performance of gluten free products (GF). The increasing demand by the consumer for high quality gluten-free (GF) bread, clean labels and natural products is rising. Sourdough has been used since ancient times for the production of rye and wheat bread, its universal usage can be attributed to the improved quality, nutritional properties and shelf life of sourdough based breads. Consequently, the exploitation of sourdough for the production of GF breads appears tempting. This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.

Published
2011
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