Role of Microbial Fermentation in Gluten-Free Products

Abstract

Gluten intolerance is one of the significant symptoms associated with different health disorders, which has become an increasing concern worldwide. A gluten-free diet is considered a curative product for the problem, which has been steadily increasing in the market. Gluten plays a key role in developing gluten-containing products with desired attributes. Elimination of gluten in staple food is not an easy task and it is difficult to provide the gluten-free product with similar characteristics as gluten-based products. Gluten-free products are produced from gluten-free cereals with different kinds of additives that modify the product according to the desired properties. Gluten-free cereals such as rice, sorghum, maize, and corn are some of the raw materials that are the major replacement cereals for producing gluten-free products. Fermentation is also an avital step in the preparation of the gluten-based product for attaining optimum texture and sensory properties. Sourdough fermentation is an important process employed in the fermentation of gluten-free products for creating resemblance with the gluten-based product. Lactic acid bacteria species have been mostly used in the fermentation process to produce gluten-free products of equivalent quality. Enzymes are also utilized in the production of non-gluten products such as gluten-free beer. The major drawbacks of gluten-free products include the cost of production, nutritional deficiency, and lack of simpler methods to produce the final products. Lack of nutrients in gluten-free products is due to the replacement of raw materials that can be recovered by the incorporation of nutrients from different sources such as vegetables and grains containing vitamins, minerals, and high-level dietary fiber. The modification of physical, chemical, and aromatic properties by the incorporation of additives also influences the final product quality. The future market scenario mainly depends on the adaptation of new lifestyle diets by the respective consumers for the respective abnormality and disease.KeywordsGluten intoleranceGluten-freeSourdough fermentationLactic acid bacteriaTextural propertiesSensory and aromatic properties