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

Abstract

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.

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

“…Given the structural differences between wheat prolamins and the other prolamins and globulins would seem that it is very unlikely that they could participate in suitable dough formation in a positive way. This is indeed the case (Hager et al, 2012b;Houben et al, 2012;Huttner and Arendt, 2010;Zannini et al, 2012) and the main technological problem faced in wheat gluten replacement is that any addition of a flour from a non-wheat source results in a reduction in product quality. This is not merely due to differences in protein structure but also to significant differences in the behaviour of starch.…”

“…Data compiled from Belton et al (2006), Marcone et al (2006) Polymer/monomer mixed, proved and then cooked (Arendt and Dal Bello, 2008;Arendt et al, 2008;Berghofer and Schoenlechner, 2009;Hager et al, 2012b;Houben et al, 2012;Schoenlechner et al, 2013;Taylor and Emmambux, 2008). The production of gluten-free bread has been reviewed (Alvarez-Jubete et al, 2010a;Taylor and Emmambux, 2008;Taylor et al, 2006;Zannini et al, 2012).…”

Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses

“…Incorporation of legume flours was reported to increase cake volume (Gularte et al, 2011). Legume proteins are generally recognized to have strong gelforming ability and foam stabilizing ability (Houben et al, 2012). Protein isolates are able to modify the pasting properties of starch.…”

The Prospects and Challenges of Cassava Inclusion in Wheat Bread Policy in Nigeria

“…Dough leavened with yeast catalyzes the fermentation of sugar resulting in the production of bubbles of carbon dioxide which is trapped by the gluten network causing the dough to rise or swell (Alvarenga et al, 2011). Gluten is a composite of prolamin and glutein, which exists, conjoined with starch, in the endosperm of various grass related grains particularly wheat (Alvarenga et al, 2011) and other grains such as barley, rye and triticale (Komlaga et al, 2012) whereas oats and maize, though being grasses, do not contain gluten (Houben et al, 2012).…”

“…Celiac disease, which is caused by a reaction to gluten, is an auto-immune disorder of the small intestine causing an inflammatory reaction, which interferes with the absorption of nutrients particularly proteins and minerals (Alvarenga et al, 2011). In recent years, perhaps owing to better diagnostics, there has been increasing incidence of celiac diseases (Houben et al, 2012). Pite (2008) reported that 0.5% of Europeans suffer from celiac diseases.…”