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Molecular and sociocultural exploration of sourdough: impacts on gluten sensitivity and bread characteristics

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dc.contributor.authorClark, Caitlin, author
dc.contributor.authorVan Buiten, Charlene, advisor
dc.contributor.authorStone, Martha, committee member
dc.contributor.authorWeir, Tiffany, committee member
dc.contributor.authorGentile, Chris, committee member
dc.contributor.authorPrenni, Jessica, committee member
dc.date.accessioned2024-01-01T11:25:17Z
dc.date.available2025-12-29
dc.date.issued2023
dc.description.abstractSourdough is a bread product fermented by communities of wild bacteria and fungi known as a starter culture. Previous work has examined the effects of specific starter organisms on bread quality, but the relationships between whole microbiomes and dough/bread physicochemical properties are currently unknown. The objective of this study was to investigate the relationship between physicochemical properties of sourdough breads and the microbiomes of their starter cultures. Twenty sourdough starters with characterized microbiomes were used to produce wheat-based dough and bread. The chemical properties (pH, titratable acidity, free amino acids, Aw) of dough and physical properties (loaf volume, crust color, texture) of the breads were compared to a control fermented with baker's yeast. The degradation and toxicity of gliadin resulting from fermentation with the sourdough samples was also studied in vitro. Results indicate that sourdough-fermented breads produced under real-world conditions are distinct from yeast-fermented bread in terms of physicochemical parameters and proteolysis, which may exert downstream effects on the inflammatory capacity of gluten. We also investigated the beliefs and behaviors of gluten-sensitive sourdough consumers and professional sourdough bakers. We found that commercial sourdough is not reported to relieve gluten-mediated symptoms for consumers diagnosed with celiac disease (CD) or non-celiac gluten sensitivity (NCGS), but undiagnosed (UD) gluten-sensitive consumers may benefit from it. We also determined that sourdough bakers act as brokers of health advice in the gluten-sensitive community.
dc.format.mediumborn digital
dc.format.mediumdoctoral dissertations
dc.identifierClark_colostate_0053A_18073.pdf
dc.identifier.urihttps://hdl.handle.net/10217/237430
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2020-
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.rights.accessEmbargo expires: 12/29/2025.
dc.subjectfermentation
dc.subjectgluten
dc.subjectsourdough
dc.subjectgliadin
dc.subjectceliac
dc.subjectmicrobiome
dc.titleMolecular and sociocultural exploration of sourdough: impacts on gluten sensitivity and bread characteristics
dc.typeText
dcterms.embargo.expires2025-12-29
dcterms.embargo.terms2025-12-29
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineFood Science and Human Nutrition
thesis.degree.grantorColorado State University
thesis.degree.levelDoctoral
thesis.degree.nameDoctor of Philosophy (Ph.D.)

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