Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Abstract

The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and fl avour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent fi ndings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with fl ours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfi l all quality requirements for bakery products as well as meet the needs of celiac consumers.

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

“…The exclusion of gluten is considered, by many, to be a healthy habit or a way to prevent the onset of celiac disease [1]. Thus, the food industry is continuously increasing the number of new cereal-based GF foods to offer consumers, whilst continuing to face the well-known technological, nutritional, and sensory problems characteristic of these products [2][3][4][5].…”

Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts

“…Gluten-free products present a major challenge for the food industry in terms of organoleptic, technological and nutritional characteristics [Conte et al, 2019]. Among gluten-free foods, bread is the most consumed in Europe [Padalino et al, 2016].…”

Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System

“…Their properties are then influenced by external units, such as sulfate groups, methyl ether groups or carboxyl groups, linked to the main chain [5,6]. The ability to form networks, once dispersed in a solution, and their biocompatibility, makes them excellent additives and/or substituents in food chemistry for the control of microstructure, texture, flavor, and shelf-life [7,8]. Among others, the naturally occurring polysaccharides, such as galactomannans, as well as the chemically synthesized cellulose derivatives, have been widely used in the food industry for their suitable functional properties.…”

“…The authors of [17] proved that the cellulose crystallite size decreased as a function of increasing milling time.It has been recognized that the blending of hydrocolloids and cereal starches of various origin, apart from the main above-mentioned standard applications, also plays a critical role in improving both the structure and texture of yeast-leavened baked products for celiac patients. In such products, in which starch is the main component, two of the most used ingredients, due to their wide availability, low price, and desirable rheological properties, are corn and rice (both flour and starch) [7]. In this context, with the aim to achieve suitable functional properties in the development of optimized gluten-free products, it was decided to use rice flour and corn starch as basic ingredients of the starch-flour system.Starting from these points, the objectives of this study were to explore the interactions of three different hydrocolloids, namely, guar gum, tara gum, and methylcellulose, with starch components when they are used alone or in blends in a corn starch-rice flour system and to analyze the effect of the ball milling treatment on the structure and viscosity of these different hydrocolloids.…”

“…It has been recognized that the blending of hydrocolloids and cereal starches of various origin, apart from the main above-mentioned standard applications, also plays a critical role in improving both the structure and texture of yeast-leavened baked products for celiac patients. In such products, in which starch is the main component, two of the most used ingredients, due to their wide availability, low price, and desirable rheological properties, are corn and rice (both flour and starch) [7]. In this context, with the aim to achieve suitable functional properties in the development of optimized gluten-free products, it was decided to use rice flour and corn starch as basic ingredients of the starch-flour system.…”