Technological and nutritional challenges, and novelty in gluten-free breadmaking: a review
PBN-AR
Instytucja
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Polish Journal of Food and Nutrition Sciences
ISSN
1230-0322
EISSN
2083-6007
Wydawca
DOI
URL
Rok publikacji
2019
Numer zeszytu
1
Strony od-do
5-21
Numer tomu
69
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
en
gluten-free breadmaking
gluten-related disorders
texture characteristics
nutritional value
sensory properties
review
Streszczenia
Język
en
Treść
he 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.
Inne
System-identifier
252-003778
CrossrefMetadata from Crossref logo
Cytowania
Liczba prac cytujących tę pracę
Brak danych
Referencje
Liczba prac cytowanych przez tę pracę
Brak danych