Reference Number: 223
Exopolysaccharides produced by lactic acid bacteria are typically high molecular weight polymers that display physiochemical properties similar to commercial hydrocolloids or gums i.e. ability to form a network and bind water. Such properties, coupled with their production in-situ, mean these exopolysaccharides represent a natural alternative to commercial hydrocolloids for the enhancement of both gluten-containing and gluten-free cereal products. Research in the past decade has shown the potential of these lactic acid bacteria exopolysaccharides, in combination with sourdough technology, to enhance the quality of gluten-containing (primarily wheat) products, particularly with respect to loaf volume, shelf-life and staling rate. Such techno-functional properties can be exploited in the gluten-free area and shows promise in helping to overcome the challenge of producing gluten-free products of the same quality and acceptability as their gluten-containing counterparts. The aim of this review is to present an overview of our current knowledge of exopolysaccharides produced by lactic acid bacteria, and how they can be exploited in the area of cereal science and gluten-free.
SIGNIFICANCE OF THIS STUDY
Lactic acid bacteria in sourdough produce compounds which have the potential for use as a natural alternative to commercial additives in gluten-free bread production. These compounds (exopolysaccharides) can help to improve the textural qualities of the bread, help extend shelf life, and have potential health benefits.