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

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REVIEW ARTICLE

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

Paola Conte ¹

,

Costantino Fadda ¹

,

Natalia Drabińska ²

,

Urszula Krupa-Kozak ²

1

Dipartimento di Agraria, Università degli Studi di Sassari, Sassari, Italy

2

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

Submission date: 2018-08-17

Final revision date: 2018-09-24

Acceptance date: 2018-10-17

Online publication date: 2018-12-03

Publication date: 2018-12-03

Corresponding author

Urszula Krupa-Kozak

Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland; Tel.: +48 89 523 46 18; Fax: +48 89 523 46 01

Pol. J. Food Nutr. Sci. 2019;69(1):5-21

DOI: https://doi.org/10.31883/pjfns-2019-0005

References (155) Citations (54)

KEYWORDS

gluten-free breadmaking

gluten-related disorders

texture characteristics

nutritional value

sensory properties

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 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.

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31.

Evaluation of acha flour in the production of gluten‐free sourdough cookies
Ayoyinka Olojede, Isabel Oahimire, Joy Gbande, Agoziwom Osondu‐Igbokwe, Remilekun Thomas, Dare Olojede, Kolawole Banwo
International Journal of Food Science & Technology

32.

Gluten-free grains: Importance, processing and its effect on quality of gluten-free products
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Sharanagat, Prabhat Nema, Vijendra Mishra, Bharat Bhusan
Critical Reviews in Food Science and Nutrition

33.

Advances in Food Rheology and Its Applications
F. Ronda, S. Pérez-Quirce, M. Villanueva

34.

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Martyna Wieczorek, Przemysław Kowalczewski, Natalia Drabińska, Maria Różańska, Henryk Jeleń
Polish Journal of Food and Nutrition Sciences

35.

Composite flour production and assessment of the safety quality of gluten-free bread
Botakoz KULUSHTAYEVA, Gulnur NURYMKHAN, Galiya TUMENOVA, Kulbaram BAYAZITOVA, Alimzhan IMANBAYEV
Food Science and Technology

36.

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
Łukasz Łopusiewicz, Przemysław Kowalczewski, Hanna Baranowska, Łukasz Masewicz, Ryszard Amarowicz, Urszula Krupa-Kozak
Foods

37.

Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties
Xinrui Zhang, Zhen Wang, Luyang Wang, Xingqi Ou, Jihong Huang, Guangzhong Luan
Food Hydrocolloids

38.

Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours
Anna Jaroszewska, Dariusz Jedrejek, Magdalena Sobolewska, Iwona Kowalska, Małgorzata Dzięcioł
Molecules

39.

Technological approaches applied in the design of gluten-free bakery products
Rodica Siminiuc, Dinu Țurcanu
Czech Journal of Food Sciences

40.

Designing Gluten Free Bakery and Pasta Products
Capriles Dias, Aguiar de, Santos Garcia, Fernández Aguilar, de Guedes, Tagliapietra Lago, Michele Scarton, Silva Pedrosa, Ana Conti

41.

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)
A Nurfirdausi, N Aini, H Dwiyanti
IOP Conference Series: Earth and Environmental Science

42.

Pan gourmet a base de harina de trigo, linaza y chapulín (Sphenarium purpurascens) como alimento funcional
Galicia Gomez-, I. Parola-Contreras, González Báez-, R. Durán-Lugo
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos

43.

Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
Capriles Dias, de Valéria, dos Garcia, Aguilar Elizabeth, de Guedes, Tagliapietra Lago, Michele Scarton, Pedrosa Teresa, Conti Carolina
Food Research International

44.

Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties
Grazielle Náthia-Neves, Caleb Calix-Rivera, Marina Villanueva, Felicidad Ronda
International Journal of Biological Macromolecules

45.

Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour
Tiago Sampaio de Santana, Jessica Ferreira Mafra, Mariza Alves Ferreira, Aline Simões da Rocha Bispo, Eliseth de Souza Viana, Ronielli Cardoso Reis, Barbara Caliane de Oliveira Souza, Norma Suely Evangelista-Barreto
Journal of Aquatic Food Product Technology

46.

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa-Kozak
Antioxidants

47.

Innovative Technology for the Production of Gluten-free Food Products of a New Generation
Olga Gorach, Dzyundzya Oksana, Nina Rezvykh
Current Nutrition & Food Science

48.

Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview
Udari Menaka, Isuru Wijesekara, S.B. Navaratne, Indira Wickramasinghe
Food Reviews International

49.

Nutritional and Health Aspects of Food in Western Africa
Wilfred Sefah, Felix Narku Engmann, Doreen Dedo Adi, Akua Serwah

50.

Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system
Tongchao Su, Wenkai Du, Jie Zeng, Haiyan Gao, Benguo Liu
Food Chemistry: X

51.

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread
Sevda Can Keman, Görkem Özülkü
International Journal of Agriculture, Environment and Food Sciences

52.

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: effect of pressure and holding time
Ángel L. Gutiérrez, Daniel Rico, Felicidad Ronda, Ana Belén Martín-Diana, Pedro A. Caballero
Food Hydrocolloids

53.

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking
Fernanda Garcia dos Santos, Luciana Sandri, Urszula Krupa-Kozak, Vanessa Dias Capriles
Future Foods

54.

Elucidation of technological, functional, sensory properties and aroma profiles of gluten-free breads enriched with lentil flour
Başak Öncel, Mehmet Sertaç Özer
Journal of Food Measurement and Characterization

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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