Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends

Deora, Navneet Singh; Deswal, Aastha; Mishra, Hari Niwas

doi:10.1007/s12393-014-9079-6

Cited by 47 publications

(30 citation statements)

References 133 publications

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“…where V is the volume of a sample, cm 3 ; m is the weight of a sample, g. We calculated a crumbling indicator of baked products from formula…”

Section: Methods For Determining the Quality Indicators Of Proteinmentioning

confidence: 99%

“…Authors of papers [3,4] note that replacement of gluten is a serious technological task, since it plays a major role in formation of a dough structure and baked products. Formation of a structure of fibrin and protein free products and gluten-free products coincides largely.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Therefore, there is a growth of their production. Gluten-free products are quite popular in the USA, Europe, and Russia [2,3].…”

Section: Introductionmentioning

confidence: 99%

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Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products

Mykhaylov

Самохвалова

Kucheruk

et al. 2019

EEJET

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“…where V is the volume of a sample, cm 3 ; m is the weight of a sample, g. We calculated a crumbling indicator of baked products from formula…”

Section: Methods For Determining the Quality Indicators Of Proteinmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

See 1 more Smart Citation

Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products

Mykhaylov

Самохвалова

Kucheruk

et al. 2019

EEJET

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“…The role of different gluten-free ingredients in GFBs, sometimes including nutritional aspects, has been covered in several reviews (Capriles & Areas, 2014;Houben, Hochstotter, & Becker, 2012;Matos & Rosell, 2015;Naqash, Gani, Gani, & Masoodi, 2017;Zannini, Jones, Renzetti, & Arendt, 2012). It is also worth mentioning the works of Deora, Deswal, and Mishra (2014) and Elgeti, Jekle, and Becker (2015), which are more focused on processing aspects. The most interesting study in terms of ingredients is perhaps that of Masure, Fierens, and Delcour (2016), which offers a broader outlook, gathering most of the investigations carried out into descriptive explanatory tables.…”

Section: Introductionmentioning

confidence: 99%

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

136

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The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.

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“…Sin embargo, la ausencia de gluten en las harinas de plátano genera efectos tecnológicos negativos en su transformación. Para contrarrestar estos problemas, últimamente se ha investigado sobre la utilización de aditivos como hidrocoloides, proteínas sin gluten y otros ingredientes apropiados para harinas libres de gluten (Alvarez-Jubete et al, 2010;Caprilles y Áreas, 2014;Deora et al, 2014;Korus et al, 2015;O'Shea et al, 2014), (Sciriani et al, 2012), con el fin de mejorar la funcionalidad tecnológica de estas harinas. Una forma de evaluar el impacto de la adición de otras sustancias a las harinas es por medio de la reología de sus masas.…”

Section: Introductionunclassified