Fermented Gluten-Free Baked Goods

IRIGOYTIA KAREN F.; ESPOSITO NANCY N.; BUSCH VERÓNICA; DE ESCALADA PLA MARINA F.; GENEVOIS CAROLINA E.

Designing Gluten Free Bakery and Pasta Products

Springer

Lugar: Berlin; Año: 2023; p. 163 - 210

Over the last years different strategies have been adopted to improve technological characteristics, as well as nutritional and sensorial profile of gluten-free (GF) baked goods. The use of fermentation process, with baker yeast and/or native microorganism present in GF flours have been traditional techniques to elaborate GF bread with different properties. However, depending on the process fermentation and the raw material used, several properties could be significantly affected giving as a result completely different product. The aim of the chapter is to provide a new insight to the traditional GF bread making, reviewing the main characteristics of the fermentation processes, focusing on the sourdough biotechnology and its effect on rheological, technological, nutritional and sensorial characteristics of baked goods. This chapter provides a summary of the most updated advances in fermented GF bakery as an alternative tool to approach the novel challenges in this field.