People with celiac disease or various gluten intolerances may soon have a broader range of food options, thanks to advancements in research and the expanding industrial use of a traditional bread-making process: sourdough. Sourdough is a dough of varying consistency, depending on the initial ratio of flour to water, which undergoes spontaneous fermentation (due to naturally occurring microorganisms in the flour) or is based on an inoculum (previously selected microorganisms). During sourdough fermentation, fermentation microorganisms produce a series of secondary metabolites that directly influence or participate in subsequent chemical, biochemical, or metabolic reactions, affecting the essential characteristics of the end products: nutritional, sensory, aging behavior, overall quality, etc.

There is also a direct impact on the long-term effects of baked goods with sourdough on consumer health. These effects in...