Gluten‐free bakery and pasta products: prevalence and quality improvement

Abstract

SummaryAn increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared-microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

“…The dietary fiber content in all gluten‐free pasta was much higher compared to other researchers who used 100% banana flour, more than 50% cassava flour or even whole rice flour‐based pasta (Baah et al, ; Wang et al, ; Zandonadi et al, ). Thus, it can be useful to develop nutritious gluten‐free pasta since which is enriched with fiber content on gluten‐free pasta by adding an additional source of dietary fiber such as rice bran fiber (Gao et al, ; Wang et al, ).…”

“…Conventional pasta is made of durum wheat semolina and water through an extrusion process (Hager, Zannini, & Arendt, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Wang et al, ). The high level of gluten in semolina enables the production of a strong and elastic dough (Fradinho, Sousa, & Raymundo, ; Gao et al, ). Semolina also has a high level of yellow pigment and low lipoxygenase activity making it suitable for pasta manufacture.…”

“…However, different types of cereal flours are being utilized for pasta production due to market trends, that demand high nutritional characteristics, together with the development of alternative raw materials for gluten‐free pasta (Li, Jiao, Deng, Rashed, & Jin, ).). Unfortunately, the gluten‐free flours (maize, rice, millet, and sorghum) cannot create a sufficiently strong binding network to produce the required quality of dough (Gao et al, ; Morreale et al, ; Wang et al, ). Hence, it is necessary to improve the pasta making process, or develop new formulation with additional ingredients, in order to make adequate sensory and cooking quality of pasta products (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Padalino, Conte, & Del Nobile, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ).…”

Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour

“…Also, the extrusion baking process leads to an increase in the amount of soluble fiber and improves the antioxidant activity of the extruded snacks (Bryant, Kadan, Champagne, Vinyard, & Boykin, ; Camire, Camire, & Krumhar, ). The extruded snacks with high amounts of calorie and fat and low amounts of protein and fiber are considered as unhealthy and harmful to the consumers (Chen et al, ; Gao et al, ; Larrea, Chang, & Bustos, ). Today, because of the increasing demands for employing functional food, the use of functional compounds in producing snacks is taken into consideration, which not only affects the physicochemical characteristics of the product but also the mechanical and thermal characteristics of the process (Altan, McCarthy, & Maskan, ; Alvarez‐Jubete, Arendt, & Gallagher, ; Ding, Ainsworth, Tucker, & Marson, ; Hagenimana, Ding, & Fang, ; Makowska, Zielińska‐Dawidziak, Niedzielski, & Michalak, ; Stojceska, Ainsworth, Plunkett, & İbanoğlu, ).…”

Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

“…As of now, the only known treatment is total elimination of glutencontaining food (Green & Jabri, 2003). Various substitute flours and functional additives have been used for GF products (Majzoobi et al, 2016;Alencar et al, 2017;Gao et al, 2017b;Garz on et al, 2017;Kringel et al, 2017;Torres et al, 2017). However, there has been an increase in the commercialisation of GF baked goods, which regularly contain excessive amounts of sugar, which, in turn, raise a particular health issue, diabetes.…”