Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.

@article{DiCagno2008UseOS,
  title={Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.},
  author={Raffaella Di Cagno and Carlo Giuseppe Rizzello and Maria De Angelis and Angela Cassone and Giammaria Giuliani and Anna Benedusi and Antonio Limitone and Rosalinda F Surico and Marco Gobbetti},
  journal={Journal of food protection},
  year={2008},
  volume={71 7},
  pages={
          1491-5
        }
}
Forty-six strains of sourdough lactic acid bacteria were screened for proteolytic activity and acidification rate in gluten-free (GF) flours. The sourdough cultures consisted of Lactobacillus sanfranciscensis LS40 and LS41 and Lactobacillus plantarum CF1 and were selected and used for the manufacture of GF bread. Fermentation occurred in two steps: (i) long-time fermentation (16 h) and (ii) fast fermentation (1.5 h) using the previous fermented sourdough as inoculum (ca. 43%, wt/wt) with… 
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