The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.

Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review / Conte, Paola; Fadda, Costantino; Drabinska, Natalia; Krupa-Kozak, Urszula. - In: POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES. - ISSN 1230-0322. - 69:1(2019), pp. 5-21. [10.31883/pjfns-2019-0005]

Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review

Conte, Paola
;
Fadda, Costantino;
2019-01-01

Abstract

The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
2019
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review / Conte, Paola; Fadda, Costantino; Drabinska, Natalia; Krupa-Kozak, Urszula. - In: POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES. - ISSN 1230-0322. - 69:1(2019), pp. 5-21. [10.31883/pjfns-2019-0005]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/219729
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