Recent practical researches in the development of gluten-free breads

Abstract

Wheat bread is consumed globally and has played a critical role in the story of civilization since the development of agriculture. While the aroma and flavor of this staple food continue to delight and satisfy most people, some individuals have a specific allergy to wheat or a genetic disposition to celiac disease. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat breads depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases. Recent attempts have included the use of redox regulation as well as particle-stabilized foam. In this short review, we introduce the ongoing advancements in the development of gluten-free bread, by our laboratory as well as others, focusing mainly on rice-based breads. The social and scientific contexts of these efforts are also mentioned.

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

“…The absence of the gluten matrix decreases the air retention capacity of the system [34], contributing to firmer doughs. At the same time, a reduction in the cohesiveness associated with a greater disaggregation is observed [35]. These characteristics are less positive in terms of the technological handling of these doughs.…”

Impact of ultrasonic treatment on rice starch and grain functional properties: A review

“…Moreover, rice is easily digested and absorbed compared to other gluten-free raw materials such as corn, sorghum, buckwheat, millet, and potato [4] . In line with this, rice is used in making gluten-free food products [5] , [6] . With growing rice consumption demand in Asia and Africa, there is a need to look into effective strategies to increase the nutritional density by promoting whole grain consumption and enhancing milled rice nutrition through fortification.…”

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

“…Wheat flour is a key ingredient in bread making due to its unique endosperm protein composition (gliadins and glutenins). The latter are responsible for the formation of "gluten", which is the term commonly used to describe the viscoelastic network of the dough that allows the entrapment of CO 2 and contributes to the desired bread texture and volume [1]. Food products made of wheat contribute significantly towards meeting dietary energy and protein intakes, and therefore their moderate consumption (250-350 g of bread daily) is recommended by nutritional bodies [2].…”