Coeliac Disease and Gluten‐Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?

Gallagher, Eimear

doi:10.1002/9781444316209.ch12

Cited by 6 publications

(6 citation statements)

References 62 publications

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“…A lot of work is already done in the last years in high-pressure (HP) treatment for polymer gluten-free ingredients. High-pressure treatment is a non-thermal step to modify or even denaturize the proteins and change the properties of carbohydrates and fats [134]. There is a decrease in the quality of oat bread made by high-pressure treatment above 350 MPa [135].…”

Section: Conclusion and Outviewmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

222

162

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The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.

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Section: Conclusion and Outviewmentioning

confidence: 99%

Possibilities to increase the quality in gluten-free bread production: an overview

Houben

Höchstötter

Becker

2012

Eur Food Res Technol

222

162

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“…The worldwide production of starch is increasing. In three years (2009–2012) the starch production increased by 25% from approximately 60 million tonnes [19] to 75 million tonnes [20]. The recent increase in production is due to the demand in emerging countries, mainly China and Brazil (+10% per year), while other countries have a growth of 1%–2% per year [21].…”

Section: Starch Productionmentioning

confidence: 99%

Starch Characteristics Linked to Gluten-Free Products

Horstmann

Lynch

Arendt

2017

Foods

164

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The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products.

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“…For patients with celiac disease, products containing gluten are excluded from the food ration [13]. The food ration for the patients is very limited, so the promising line of diversification of the dietary pasta products assortment is production of gluten-free products [14,15]. On the market of Ukraine, there are an insignificant number of non-domestic products for celiac disease patients [12].…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of gelatine solutions for production of gluten-free pasta

Rozhno¹,

Podobiy²,

Yurchak³

2016

Ukr. food j.

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Keywords:Gelatine Dosage Viscosity Solution Quality Corresponding author:Olena Podobiy E-mail: e.podoby@yandex.ua Introduction. For formation of gluten-free pasta products of corn meal that does not form gluten, the selection of a structure forming substance, determining the way of its introduction and dosage on the basis of the research of the rheological properties of its solutions and impact on the quality of the goods are important.Materials and methods. The rheological properties of colloid gelatine solutions with the concentration of 0,50-1,25%, which are prepared at the water temperature of 20 °С and 40 °С and the swelling duration of 40 min and at 60 °С without the swelling are examined. The viscosity of these solutions is determined by the Reotest-2 viscometer at the temperature of 20 °С. According to the data obtained, the rheological viscosity and fluidity curves are built and the rheological properties of the solutions are calculated. The impact of the forming substance solutions on the quality indicators of pasta products is determined.Results and discussion. At the gelatine swelling temperature of 20 ºС, the dynamic viscosity of the undistorted structure of the colloid solution decreases from 59,10 Pa·s to 21,89 Pa·s as its concentration increases from 0,50% to 1,25%, except for the solution with the concentration of 1,00%, for which the viscosity abnormality is noticed, and its viscosity is equal to 531,90 Pa·s. The similar research carried out at swelling at the water temperature of 40 ºС showed that all colloid gelatine solutions are pseudoplastic liquids (Рк1 = 0) at the concentration of 0,50-1,25% and have much lower dynamic viscosity for both the distorted and undistorted structure and lower strength of the structural frame than the same at the swelling temperature of 20 ºС. For the sample with the concentration of 0,75%, the viscosity abnormality is noticed: at such concentration, the solution has the greatest dynamic viscosity of the undistorted structure, the greatest dynamic viscosity of distorted structure, 94,56 and 1,35 Pa·s respectively, the greatest value of η 0 -η m , 93,21 Pa·s, and at the same time, the greatest strength of 425,52 Pa of the formed structural frame. The pasta products manufactured with the use of such solutions are of the best quality. At the temperature of 60 °С, the solutions have low viscosity and strength, thus forming weak gels that do not provide the formation of a solid structural frame and good quality of pasta products.Conclusion. The gelatine dosage of 0,75-1,0% of the meal mass and the parameters of its preparation for production such as swelling in course of 40 min at the temperature of 40-20 ºС respectively, which provide the highest viscosity of gelatine solutions of 94,6-531,9 Pa·s and facilitate the derivation of good-quality products, have been established.

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Coeliac Disease and Gluten‐Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?

Cited by 6 publications

References 62 publications

Possibilities to increase the quality in gluten-free bread production: an overview

Possibilities to increase the quality in gluten-free bread production: an overview

Starch Characteristics Linked to Gluten-Free Products

Rheological properties of gelatine solutions for production of gluten-free pasta

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