New cultures identified for gluten-free sourdoughs

August 30, 2010, Ireland – Scientists have reportedly
identified “novel and complex” starter cultures for gluten-free sourdoughs that
may enable production of these products on an industrial scale.

The study, “Development of buckwheat and teff
sourdoughs with the use of commercial starters,” was conducted by researchers
from University College Cork’s School of Food and Nutritional Sciences. It
found that the production of teff or buckwheat sourdoughs produces bacterial
strains of lactic acid and yeasts not found in commercially available starter
cultures, according to www.BakeryAndSnacks.com.