Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
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 g...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/,100424,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832573293143523328 |
|---|---|
| author | Paola Conte Costantino Fadda Natalia Drabińska Urszula Krupa-Kozak |
| author_facet | Paola Conte Costantino Fadda Natalia Drabińska Urszula Krupa-Kozak |
| author_sort | Paola Conte |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6f1e3461b1e845db88336ff2a58bcaa7 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-6f1e3461b1e845db88336ff2a58bcaa72025-02-02T04:51:46ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0169152110.31883/pjfns-2019-0005100424Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a ReviewPaola Conte0Costantino Fadda1Natalia Drabińska2Urszula Krupa-Kozak3Dipartimento di Agraria, Università degli Studi di Sassari, Sassari, ItalyDipartimento di Agraria, Università degli Studi di Sassari, Sassari, ItalyDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, PolandDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, PolandThe 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.http://www.journalssystem.com/pjfns/,100424,0,2.htmlgluten-free breadmakinggluten-related disorderstexture characteristicsnutritional valuesensory propertiesreview |
| spellingShingle | Paola Conte Costantino Fadda Natalia Drabińska Urszula Krupa-Kozak Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review Polish Journal of Food and Nutrition Sciences gluten-free breadmaking gluten-related disorders texture characteristics nutritional value sensory properties review |
| title | Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review |
| title_full | Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review |
| title_fullStr | Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review |
| title_full_unstemmed | Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review |
| title_short | Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review |
| title_sort | technological and nutritional challenges and novelty in gluten free breadmaking a review |
| topic | gluten-free breadmaking gluten-related disorders texture characteristics nutritional value sensory properties review |
| url | http://www.journalssystem.com/pjfns/,100424,0,2.html |
| work_keys_str_mv | AT paolaconte technologicalandnutritionalchallengesandnoveltyinglutenfreebreadmakingareview AT costantinofadda technologicalandnutritionalchallengesandnoveltyinglutenfreebreadmakingareview AT nataliadrabinska technologicalandnutritionalchallengesandnoveltyinglutenfreebreadmakingareview AT urszulakrupakozak technologicalandnutritionalchallengesandnoveltyinglutenfreebreadmakingareview |