REVIEW ARTICLE
Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review
 
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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
Online publish date: 2018-12-03
Publish date: 2018-12-03
Submission date: 2018-08-17
Final revision date: 2018-09-24
Acceptance date: 2018-10-17
 
KEYWORDS:
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.
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
 
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