![]() ![]() ![]() Effects on health inferred from in vitro observations, however, were not confirmed by randomized clinical trials. These claims are predominantly based on in vitro studies that document the degradation of (potentially) harmful or anti-nutritive factors, or an altered digestibility of macronutrients and micronutrients ( 1– 3). In addition, it is widely claimed that sourdough fermentation improves the nutritional profile of bread and reduces the content of components that may cause gastrointestinal complaints in susceptible individuals. The microbiota of sourdough consists of lactic acid bacteria and yeasts, which is responsible for specific flavor and quality of the final products, including delayed staling and prevention of microbial spoilage. The application of sourdough fermentation for bakery products is increasing, especially in large-scale bread production. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. 5Department of Human Biology, School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, Netherlandsĭuring the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased.4Institute for Animal Nutrition and Feed, AGES–Austrian Agency for Health and Food Safety, Vienna, Austria.3Department of Crop Sciences, BOKU–University of Natural Resources and Life Sciences, Tulln, Austria. ![]() 2Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.1Department of Food Science and Technology, BOKU–University of Natural Resources and Life Sciences, Vienna, Austria.No need to refrigerate or freeze your bread, Franz Gluten Free bread can be stored just like traditional bread, on the shelf or kitchen counter, for five to seven days after opening.Vera D’Amico 1 Michael Gänzle 2 Lisa Call 3 Benjamin Zwirzitz 1 Heinrich Grausgruber 3 Stefano D’Amico 4 * Fred Brouns 5 The unique reduced oxygen packaging allows you to enjoy your Franz Gluten Free bread straight from the bag to your table. Our special stay fresh packaging extends the shelf life without the use of artificial preservatives. Enjoy just like you would traditional bread, no need to toast. All orders ship direct to your door with 100% free shipping (orders must include four items). If you’ve never tried Franz Gluten Free bread, now you can mix and match your order to find out which bread is best for your individual taste. Ordering, Enjoying and Storing Franz Gluten Free Breadįranz Gluten Free breads are available online exclusively at. By keeping seven of the top eight allergens out of Franz Gluten Free we have put great tasting bread back on the menu for bread lovers to enjoy. There is no wheat, dairy, soy, or nuts in our recipe. What you will find is, clean and transparent labels that are to the point. You’ll never find unnatural preservatives or unidentifiable words on the nutrition label. Gluten Free Bread Made Simply GreatĪt Franz, we use real food ingredients in our breads. Our breads are designed to allow people to choose a gluten free lifestyle without sacrificing the normal food experiences that we all value… eating “normal” food in “normal” ways. All four of our gluten free breads mirror traditional bread with a soft, pliable texture and delicious flavor. All Franz Gluten Free products are certified by the Gluten-Free Organization (GFCO) and are made with whole and ancient grains at our dedicated gluten free facility. ![]()
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