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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
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
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
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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19.
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Camilly Fratelli, Fernanda Santos, Denise Muniz, Sascha Habu, Anna Braga, Vanessa Capriles
Foods
Camilly Fratelli, Fernanda Santos, Denise Muniz, Sascha Habu, Anna Braga, Vanessa Capriles
Foods
20.
Nutritional and Functional Properties of Gluten-Free Flours
Alina Culetu, Iulia Susman, Denisa Duta, Nastasia Belc
Applied Sciences
Alina Culetu, Iulia Susman, Denisa Duta, Nastasia Belc
Applied Sciences
21.
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Etiene Aguiar, Fernanda Santos, Urszula Krupa-Kozak, Vanessa Capriles
Critical Reviews in Food Science and Nutrition
Etiene Aguiar, Fernanda Santos, Urszula Krupa-Kozak, Vanessa Capriles
Critical Reviews in Food Science and Nutrition
22.
Gluten-free Bread Technology
Khalid Muzaffar, Sajad Sofi, Mudasir Mir, Naseer Bhat, Romee Jan, Ajay Singh, Darakshan Majid
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Başak Öncel, Mehmet Sertaç Özer
Journal of Food Measurement and Characterization
55.
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
Daiva Zadeike, Kamile Cipkute, Dalia Cizeikiene
Fermentation
Daiva Zadeike, Kamile Cipkute, Dalia Cizeikiene
Fermentation
56.
Enhancing gluten-free bread-making: process optimization of starch blend in premix with rice and corn flour enriched with various natural flours
Hayat Bourekoua, Sabrina Ferradji, Radia Ayad, Anis Chikhoune, Rayene Belmouloud, Fairouz Djeghim, Agnieszka Wójtowicz, Renata Różyło
Cereal Research Communications
Hayat Bourekoua, Sabrina Ferradji, Radia Ayad, Anis Chikhoune, Rayene Belmouloud, Fairouz Djeghim, Agnieszka Wójtowicz, Renata Różyło
Cereal Research Communications
57.
Effect of Spirulina Microalgae Powder in Gluten-Free Biscuits and Snacks Formulated with Quinoa Flour
Ahmed M. S. Hussein, Sayed Mostafa, Shymaa M. Ata, Nefisa A. Hegazy, Ibrahim M. Abu-Reidah, Ahmed A. Zaky
Processes
Ahmed M. S. Hussein, Sayed Mostafa, Shymaa M. Ata, Nefisa A. Hegazy, Ibrahim M. Abu-Reidah, Ahmed A. Zaky
Processes
58.
Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea
Oluwadamilare Adedeji Adewole, Olusola Samuel Jolayemi, Helen Nwakego Ayo-Omogie, Adebanjo Ayobamidele Badejo
Journal of Future Foods
Oluwadamilare Adedeji Adewole, Olusola Samuel Jolayemi, Helen Nwakego Ayo-Omogie, Adebanjo Ayobamidele Badejo
Journal of Future Foods
59.
Effect of whey protein isolate on the quality of rice bread
Tiantian Li, Yueyi Chen, Shunfan Gu, Yang Li, Jian Xia, Zhongze Hu, Weiping Jin, Jinling Li, Wangyang Shen
Journal of Cereal Science
Tiantian Li, Yueyi Chen, Shunfan Gu, Yang Li, Jian Xia, Zhongze Hu, Weiping Jin, Jinling Li, Wangyang Shen
Journal of Cereal Science
60.
Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal
Gjore Nakov, Marko Jukić, Francesca Soler, Semiha Syleimanova, Jasmina Lukinac, Lorenzo Estivi, Andrea Brandolini, Alyssa Hidalgo
Foods
Gjore Nakov, Marko Jukić, Francesca Soler, Semiha Syleimanova, Jasmina Lukinac, Lorenzo Estivi, Andrea Brandolini, Alyssa Hidalgo
Foods
61.
A Systematic Review on Nutritional, Technological Process and Therapeutic Innovations on Gluten-Free Diets Based on Local Resources
Patrik Florent Fossouo Towa, Ghislain Maffo Tazoho, Stéphano Tambo Tene, Etoile Brillant Kouam, Cyntia Natacha Donfack Fouaka, Justine Odelonne Kenfack, Ronice Zokou, Florian Amel Tekou, Hilaire Macaire Womeni
Applied Food Research
Patrik Florent Fossouo Towa, Ghislain Maffo Tazoho, Stéphano Tambo Tene, Etoile Brillant Kouam, Cyntia Natacha Donfack Fouaka, Justine Odelonne Kenfack, Ronice Zokou, Florian Amel Tekou, Hilaire Macaire Womeni
Applied Food Research
62.
Utilization of carob and alternative fats in chocolate spread: effects on texture and rheology
Rezvan Shiehzadeh, Mehmet Murat Karaoğlu, Aslıhan Hanoğlu
Journal of Food Measurement and Characterization
Rezvan Shiehzadeh, Mehmet Murat Karaoğlu, Aslıhan Hanoğlu
Journal of Food Measurement and Characterization
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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