MULTI-APPROACH STRATEGY FOR THE NUTRITIONAL AND SENSORIAL IMPROVEMENT OF GLUTEN-FREE RUSKS AND OTHER PRODUCTS AIMED AT CONSUMERS WITH PARTICULAR NUTRITIONAL NEEDS

The demand for gluten-free products has increased significantly, prompting researchers and manufacturers to develop a wide range of bakery products that can match the quality of their gluten-containing counterparts. Unfortunately, most gluten-free products available on the market appear to have low sensory and nutritional properties, so it is important to find alternative gluten-free sources with higher sensory and nutritional properties. The aim of this thesis is to evaluate fonio flour as an alternative source for the production of gluten-free products and to investigate the effect of different hydrocolloids on the properties of gluten-free rusks. This thesis examines and assesses the techno-functional and gelling characteristics of fonio flour in comparison to other commonly employed gluten-free flours in industrial production. The potential of fonio flour as a novel industrial gluten-free ingredient and its ability to replace rice flour and/or maize starch in gluten-free bread formulations is investigated