Different formulations in gluten-free bread production: A review
Abstract
Studies in recent years have shown that the market demand for gluten-free
products is considerably increasing to fulfill celiac patients’ needs. Celiac
disease is a food allergenic disease in humans induced by gluten in wheat,
barley, rye, kamut, spelt and hybrids like triticale. For individuals with this
disease, the one and only cure is to keep away from gluten-containing foods for
perpetuity. Because of this reason, production and development of gluten-free
bakery products, particularly bread because it is a basic food consumed daily
in the world, have become popular and have been improved by the addition of
different cereals, flours and starches, dough treatment or changing processing
conditions and the method of baking. It needs to improve gluten-free bakery
products’ quality because the absence of gluten is a big problem for the
quality of dough and bread. For example, a bread made from gluten free flour
has lower volume, weaker texture and aroma than the traditionally ones . However
the increase of gluten-free market, there are still some problems such as their
high prices, limited variety, and availability and low nutritional quality. This
review focuses on the finding suitable alternatives for gluten free bread to
improve their baking and sensory quality and nutritional properties.
Keywords
References
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