Technological and nutritional challenges, and novelty in gluten-free breadmaking: a review

• Autorzy: Conte P. , Fadda C. , Drabinska N. , Krupa-Kozak U.
• Języki publikacji: EN

Abstrakty

EN

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 flavour, 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 findings 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 flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.

Słowa kluczowe

EN

bread; gluten; technological challenge; nutritional challenge; gluten-free bread; breadmaking; texture; nutritional value; sensory property; bakery; consumer; celiac disease

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 1
• Opis fizyczny: p.5-21,fig.,ref.

Twórcy

autor

Conte P.

• Dipartimento di Agraria, Universita degli Studi di Sassari, Sassari, Italy

autor

Fadda C.

• Dipartimento di Agraria, Universita degli Studi di Sassari, Sassari, Italy

autor

Drabinska N.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

autor

Krupa-Kozak U.

• Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

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Identyfikatory

DOI

10.31883/pjfns-2019-0005