New fermentation starter allow the development of bread and other innovative products without gluten
A research project of the Institute of Functional and Genomic Biology (IBFG, a mixed center of the CSIC and the University of Salamanca) in collaboration with the University of Salamanca's Department of Microbiology and Genetics is developing new starter for bread fermentation. After isolating numerous beneficial microorganisms from natural sourdoughs, the researchers selected the best strains and formulated two prototypes, one for fermentation of wheat flours and the other for gluten-free corn and rice flours. |
