Current and forward looking experimental approaches in gluten-free bread making research

Abstract

Research efforts on gluten-free bread making have rapidly increased during the last decade.A lot of different approaches are being used to improve the quality of these products. The techniques used in gluten-free bread making research vary widely. This review focuses on the methodological aspects of gluten-free bread making research and extracts relevant data from all Web of Science peer reviewed research articles on gluten-free bread published from 2010 to date. Recipes and methodologies are grouped by (main) starch source and list other ingredients, additives and treatments used. The focus lies on the experimental setups typically used to analyze batter/dough and end product. Small deformation rheological measurements are typically performed on gluten-free batter/dough, along with several other batter/dough properties, but there is no clear link between these characteristics and the bread quality which typically is determined by volume and texture analysis or sensory evaluation. Some more recent techniques that have already been used on wheat bread or other bakery products are discussed as well. Their application in gluten-free bread making research may help extend the current knowledge.

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

“…As previously highlighted by Masure et al. (), rice flour and maize starch are also among the preferred ingredients in the preparation of GFPs in the literature.…”

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

“…For all the tested parameters, water and gum arabic had statistically significant (p < 0.0001) effect and affected all the properties Therefore, elimination of gluten from the diet of patients with celiac disease implies greater difficulties in the bread making process such as lack of cohesion and elasticity and low gas retention capacity of the gluten-free dough. Thus, a bread without gluten displays properties such as low volume, friable texture, poor flavor, and rapid firming compared to popular wheat breads [7][8][9]. Use of bread quality improvers has become an unavoidable element in improving the quality of bakery products [10].…”

“…Furthermore, supplementation of gluten-free dough with legumes has also been previously performed [5,12]. Corn starch and starch from tubers such as potato and tapioca are most commonly used in the manufacture of glutenfree bread [8].…”

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

“…-from 10 papers a year in 2000-2006; -from 50 to 70 papers per year in 2010-2014; -to 100 papers a year in 2015 [15].…”