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    Jefferson Adams
    Jefferson Adams

    Can Lactic Acid Bacteria Improve the Therapeutic Benefits of Gluten-free Bread?

    Reviewed and edited by a celiac disease expert.

    Celiac.com 02/22/2013 - Scientists estimate that about 1% of the global population has celiac disease. For those who suffer, following a gluten-free diet is the only treatment available. Among doctors such treatment is known as 'medical nutritional therapy (MNT).'

    Photo: CC--foonusRecently, researchers have paid more attention to sourdough lactic acid bacteria as a way to improve the therapeutic benefits of gluten-free bread and baked goods for people on a gluten-free diet due to celiac disease.

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    A team of researchers recently set out to assess use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.

    The research team included Elke K Arendt, Alice Moroni and Emanuele Zannini. They are variously affiliated with the School of Food and Nutritional Sciences at University College Cork, Western Road, and the National Food Biotechnology Centre at University College Cork, in Cork, Ireland.

    More and more, consumers are demanding higher quality gluten-free bread, clean labels and natural products. Still, replacing gluten in bread presents significant technological challenges due to the low baking performance of gluten free products (gluten-free).

    Sourdough has been used since ancient times to improve quality, nutritional properties and shelf life of traditional breads, sourdough fermentation may offer a better solution for commercial production of gluten-free breads.

    In a recent issue of Microbial Cell Factories, the research team highlights how sourdough lactic acid bacteria can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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