Reference Number: 24
Fermentation of wheat flours with selected sourdough lactic acid bacteria and fungal proteases fol- lowing an ancient protocol which includes a long fermentation time has an effect on decreasing the glu- ten toxicity, as shown by several analytic techniques and several in vitro, ex vivo, and in vivo trials. Obviously, such wheat preparations with extended fermen- tation and completely degraded gluten need, likely the naturally gluten-free matrices, baking improvers to be used into gluten-free recipes. In response to the evolu- tion of consumer demand, the protocol for obtaining flour with an intermediate content of gluten by sourdough fermentation may be also considered a useful tool for the manufacture of innovative and healthy foods.
SIGNIFICANCE OF THE STUDY
Beyond CD, the scientific community has recently defined gluten sensitivity (GS) as all those disorders attributed to gluten ingestion that do not meet the diagnostic criteria for celiac disease and that are probably involved in several pathologies, such as irritable bowel syndrome. Reactions ascribed to GS do not involve allergic or autoimmune mechanisms but manifest as Intestinal (e.g., diarrhea, abdominal discomfort or pain, bloating) or extra-intestinal (head- ache, lethargy, attention-deficit/hyperactivity disorder, ataxia or recurrent oral ulceration) symptoms. The current paper provides an overall understanding of the use of sourdough fermentation as a novel technique in gluten degradation and its application in creating a new gluten free range of foods that are nutritionally superior to current gluten free products on the market.