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REVIEW ARTICLE
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
| 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 |
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
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
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
Pol. J. Food Nutr. Sci. 2019;69(1):5–21
KEYWORDS
gluten-free breadmakinggluten-related disorderstexture characteristicsnutritional valuesensory propertiesreview
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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Khalid Muzaffar, Sajad Sofi, Mudasir Mir, Naseer Bhat, Romee Jan, Ajay Singh, Darakshan Majid
23.
Development of gluten‐free bread using low‐pressure homogenized rice flour supplemented with faba bean flour
Souad Boulemkahel, Raquel Garzon, Leila Benatallah, Cristina Rosell
Cereal Chemistry
Souad Boulemkahel, Raquel Garzon, Leila Benatallah, Cristina Rosell
Cereal Chemistry
24.
Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods
Graziana Difonzo, Giuditta Gennaro, Antonella Pasqualone, Francesco Caponio
Journal of the Science of Food and Agriculture
Graziana Difonzo, Giuditta Gennaro, Antonella Pasqualone, Francesco Caponio
Journal of the Science of Food and Agriculture
25.
Evaluation of the substitution of common flours for gluten‐free flours in cookies
Castro de, Luiza Tridapalli, Angélica Fernandes, Evandro Bona, Fernanda Leimann, Adriana Droval, Flávia Cardoso, Leila Marques, Nelson Consolin‐Filho, Renata Fuchs
Journal of Food Processing and Preservation
Castro de, Luiza Tridapalli, Angélica Fernandes, Evandro Bona, Fernanda Leimann, Adriana Droval, Flávia Cardoso, Leila Marques, Nelson Consolin‐Filho, Renata Fuchs
Journal of Food Processing and Preservation
27.
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks
Gennaro de, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Foods
Gennaro de, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Foods
28.
Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Ángel Gutiérrez, Daniel Rico, Felicidad Ronda, Ana Martín-Diana, Pedro Caballero
Journal of Cereal Science
Ángel Gutiérrez, Daniel Rico, Felicidad Ronda, Ana Martín-Diana, Pedro Caballero
Journal of Cereal Science
29.
The Evaluation of Amino Acid Profiles in Gluten-Free Mini Sponge Cakes Fortified with Broccoli By-Product
Natalia Drabińska
Separations
Natalia Drabińska
Separations
30.
Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality
Urszula Krupa-Kozak, Natalia Bączek, Vanessa Capriles, Łukasz Łopusiewicz
Molecules
Urszula Krupa-Kozak, Natalia Bączek, Vanessa Capriles, Łukasz Łopusiewicz
Molecules
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
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
Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Sharanagat, Prabhat Nema, Vijendra Mishra, Bharat Bhusan
Critical Reviews in Food Science and Nutrition
33.
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
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
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
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
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
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
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
Capriles Dias, Aguiar de, Santos Garcia, Fernández Aguilar, de Guedes, Tagliapietra Lago, Michele Scarton, Silva Pedrosa, Ana Conti
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