Page 36 - Baking Europe Journal - Winter 2022

INGREDIENTS
36 GLUTEN SENSITIVITY AND SOURDOUGH

syndrome in comparison to surprisingly few studies have preventing the production of harmful
conventional yeast-fermented characterised gluten degradation gluten peptides upon digestion, no
breads. 16,17 within the context of true sourdough benefit was found. However, it is
18
fermentation using an artisanal starter well-documented that sourdough
In the case of coeliac disease, the culture, similar to those used in starter cultures frequently contain one
influence of traditional sourdough bakeries and households worldwide. or more strains of lactic acid bacteria
fermentation on gluten degradation In a case study focused on a single with the ability to degrade gluten over
and tolerability is less clear, as artisanal sourdough starter culture the course of fermentation. 19

References
1. Manjoo, F. My 50-Pound Bag of Flour Is Gone. My Sanity Remains. New York Times 2020, 22.
2. Year in Search 2020 Available online: https://trends.google.com/trends/yis/2020/GLOBAL/ (accessed on Oct 20, 2022).
3. Guzik, P.; Szymkowiak, A.; Kulawik, P.; Zając, M. Consumer Attitudes towards Food Preservation Methods. Foods (Basel, Switzerland) 2022, 11,
doi:10.3390/foods11091349.
4. Sandvik, P.; Nydahl, M.; Kihlberg, I.; Marklinder, I. Consumers’ health-related perceptions of bread – Implications for labeling and health
communication. Appetite 2018, 121, 285–293, doi:10.1016/j.appet.2017.11.092.
5. Mackowiak, P.A. Recycling Metchnikoff: probiotics, the intestinal microbiome and the quest for long life. Front. Public Heal. 2013, 1, 52,
doi:10.3389/fpubh.2013.00052.
6. Wastyk, H.C.; Fragiadakis, G.K.; Perelman, D.; Dahan, D.; Merrill, B.D.; Yu, F.B.; Topf, M.; Gonzalez, C.G.; Van Treuren, W.; Han, S.; et al.
Gut-microbiota-targeted diets modulate human immune status. Cell 2021, 184, 4137-4153.e14, doi:10.1016/j.cell.2021.06.019.
7. Leenhardt, F.; Levrat-Verny, M.A.; Chanliaud, E.; Rémésy, C. Moderate decrease of pH by sourdough fermentation is sufficient to reduce
phytate content of whole wheat flour through endogenous phytase activity. J. Agric. Food Chem. 2005, 53, 98–102, doi:10.1021/jf049193q.
8. Lappi, J.; Selinheimo, E.; Schwab, U.; Katina, K.; Lehtinen, P.; Mykkänen, H.; Kolehmainen, M.; Poutanen, K. Sourdough fermentation of
wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. J. Cereal
Sci. 2010, 51, 152–158, doi:https://doi.org/10.1016/j.jcs.2009.11.006.
9. Brighenti, F.; Casiraghi, M.C.; Baggio, C. Resistant starch in the Italian diet. Br. J. Nutr. 1998, 80, 333–341, doi:10.1079/096582198388283.
10. Liljeberg, H.; Åkerberg, A.; Björck, I. Resistant starch formation in bread as influenced by choice of ingredients or baking conditions. Food
Chem. 1996, 56, 389–394, doi:https://doi.org/10.1016/0308-8146(95)00199-9.
11. Hylla, S.; Gostner, A.; Dusel, G.; Anger, H.; Bartram, H.P.; Christl, S.U.; Kasper, H.; Scheppach, W. Effects of resistant starch on the colon in
healthy volunteers: possible implications for cancer prevention. Am. J. Clin. Nutr. 1998, 67, 136–142, doi:10.1093/ajcn/67.1.136.
12. Montemurro, M.; Coda, R.; Rizzello, C.G. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods 2019, 8, 1–21,
doi:10.2165/00128413-199007400-00050.
13. Rizzello, C.G.; Portincasa, P.; Montemurro, M.; Di Palo, D.M.; Lorusso, M.P.; De Angelis, M.; Bonfrate, L.; Genot, B.; Gobbetti, M. Sourdough
Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal
Responses. Nutrients 2019, 11, doi:10.3390/nu11122954.
14. Van Buiten, C.B.; Elias, R.J. Gliadin Sequestration as a Novel Therapy for Celiac Disease : A Prospective Application for Polyphenols. Int. J. Mol.
Sci. 2021, 22, 1–32.
15. Syage, J.A.; Green, P.H.R.; Khosla, C.; Adelman, D.C.; Sealey Voyksner, J.A.; Murray, J.A. Latiglutenase treatment for celiac disease: symptom
and quality of life improvement for seropositive patients on a gluten free diet. GastroHep 2019, 1, 293–301, doi:10.1002/ygh2.371.
16. Menezes, L.A.A.; Molognoni, L.; de Sá Ploêncio, L.A.; Costa, F.B.M.; Daguer, H.; Dea Lindner, J. De Use of sourdough fermentation to reducing
FODMAPs in breads. Eur. Food Res. Technol. 2019, 245, 1183–1195, doi:10.1007/s00217-019-03239-7.
17. Costabile, A.; Santarelli, S.; Claus, S.P.; Sanderson, J.; Hudspith, B.N.; Brostoff, J.; Ward, J.L.; Lovegrove, A.; Shewry, P.R.; Jones, H.E.; et al.
Effect of breadmaking process on in vitrogut microbiota parameters in irritable bowel syndrome. PLoS One 2014, 9, doi:10.1371/journal.
pone.0111225.
18. Ogilvie, O.J.; Gerrard, J.A.; Roberts, S.; Sutton, K.H.; Larsen, N.; Domigan, L.J. A case study of the response of immunogenic gluten peptides to
sourdough proteolysis. Nutrients 2021, 13, doi:10.3390/nu13061906.
19. Alvarez-Sieiro, P.; Redruello, B.; Laredo, V.; Martín, M.C.; Fernandez, M.; Alvarez, M.A. Screening sourdough samples for gliadin-degrading
activity revealed Lactobacillus casei strains able to individually metabolize the coeliac disease-related 33-mer peptide. Can. J. Microbiol. 2016,
62, 422–430.
20. Di Cagno, R.; Barbato, M.; Di Camillo, C.; Rizzello, C.G.; De Angelis, M.; Giuliani, G.; De Vincenzi, M.; Gobbetti, M.; Cucchiara, S. Gluten-free
Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study. J. Pediatr. Gastroenterol. Nutr. 2010, 51, 777–783,
doi:10.1097/MPG.0b013e3181f22ba4.
21. Greco, L.; Gobbetti, M.; Auricchio, R.; Di Mase, R.; Landolfo, F.; Paparo, F.; Di Cagno, R.; De Angelis, M.; Rizzello, C.G.; Cassone, A.; et al. Safety
for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing. Clin. Gastroenterol. Hepatol. 2011,
9, 24–29, doi:10.1016/j.cgh.2010.09.025.
22. Di Cagno, R.; De Angelis, M.; Auricchio, S.; Greco, L.; Clarke, C.; De Vincenzi, M.; Giovannini, C.; D’Archivio, M.; Landolfo, F.; Parrilli, G.; et al.
Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients. Appl.
Environ. Microbiol. 2004, 70, 1088–1096, doi:10.1128/AEM.70.2.1088-1096.2004.
23. Landis, E.A.; Oliverio, A.M.; McKenney, E.A.; Nichols, L.M.; Kfoury, N.; Biango-Daniels, M.; Shell, L.K.; Madden, A.A.; Shapiro, L.; Sakunala, S.; et
al. The diversity and function of sourdough starter microbiomes. Elife 2021, 10, 1–24, doi:10.7554/eLife.61644.

BAKINGEUROPE Winter 2022/2023
www.bakingeurope.com