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Can Microbial Fermentations with Lactic Acid Bacteria Create Better, More Healthy Gluten-free Products?
http://www.celiac.com/articles/23190/1/Can-Microbial-Fermentations-with-Lactic-Acid-Bacteria-Create-Better-More-Healthy-Gluten-free-Products/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 05/2/2013
 

A team of researchers recently set out to determine how microbial fermentation with lactic acid bacteria might be used to make better gluten-free products.


Celiac.com 05/02/2013 - Even though gluten-free baked goods are getting slowly better than in the past, many gluten-free baked goods on the market today taste worse than their traditional counterparts made with wheat flour, and may also lead to nutritional deficiencies of vitamins, minerals and fiber. Thus, the production of high-quality gluten-free products has become a very important issue.

Photo: CC--nicolaMicrobial fermentation using lactic acid bacteria and yeast is one of the most ecological sensitive and economically sound methods of producing and preserving food.

A team of researchers recently set out to determine how microbial fermentation with lactic acid bacteria might be used to make better gluten-free products.

The research team included E. Zannini, E. Pontonio, D.M. Waters, and E.K.Arendt of the School of Food and Nutritional Sciences at the University College Cork in Western Road, in Cork, Ireland.

Their recent article in Applied Microbiology and Microtechnology reviews the role of sourdough fermentation in creating better quality gluten-free baked goods, and for developing a new concept of gluten-free products with therapeutic and health-promoting characteristics.

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