Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

Abstract

The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life.

Non-gluten proteins as structure forming agents in gluten free bread

“…In the effect the crumb of final products has compact structure, with poorly expanded cells, and the resulting bread has low volume and unacceptable texture properties (Capriles and Arêas 2014). To avoid this problem various strategies could be used together, which involve technological innovations and the use of appropriate ingredients and/or additives as well as processing aids.…”

“…To this end various hydrocolloids could be used, most of them of polysaccharide and protein origin. In order to improve texture and sensory properties other processing aids are added, including emulsifiers, stabilizers and enzymes acting on proteins (transglutaminase) or starch (amylases) (Capriles and Arêas 2014).…”

“…Therefore sensory properties of gluten-free bread are usually worse in comparison to wheat based products, and staling is usually much faster (Matos and Rosell 2015). Gluten-free bread in general has also unsatisfactory nutritional value, which is why the number of studies on its fortification with proteins, fibre and/or bioactive compounds, mineral salts and so on have dramatically increased in recent years (Capriles and Arêas 2014;Diowksz et al 2009;Korus et al 2009;Krupa-Kozak et al 2014;Martínez et al 2014;Ronda et al 2014;Tsatsaragkou et al 2014). The key objective in gluten-free bread production is to imitate gluten viscoelastic matrix, responsible for product's structure by proper…”

Recent developments in gluten-free bread baking approaches: a review

“…Studies have been performed on the effects of insoluble fibers on texture and sensory acceptability of GFB and the length or partical size also do contributions (Martínez et al, 2014). Dough cohesion and starch pasting properties were also influenced by fiber addition (pea fiber, oat bran) (Aprodu & Banu, 2015), owing to their high water-binding capacity to imparting dough viscosity and starch gelatinization for bread making (Capriles & Arêas, 2014).…”

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

“…Therefore, wheat gluten provides a porous, spongy product with an elastic crumb after baking [4]. Because the prolamin fractions of wheat, barley or rye will cause the celiac disease [5], it is often eliminated by a change of diet to rice, corn, millet, sorghum or legume flours [6,7,8]. Hydrocolloids such as xanthan gum can improve the gas retention, dough development and work as emulsifiers through an increase in viscosity for gluten-free breads [5].…”