Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

Abstract

The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed.

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

“…As starches and hydrocolloids are most frequently used in the formulation of bakery products, their combinations have also been investigated by many authors [17][18][19]. In addition, synergistic interactions between starches and gums have also been studied in recent years [20][21][22].…”

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

“…Hydrocolloids and thickeners are mainly used in glutenfree bread for various reasons, including gelatinization, thickening and structure development [9]. They remain in a form of polysaccharides and/or proteins from va rious sources of seeds and fruits.…”

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

“…Especially, with rising number of patients with gluten sensitivity and celiac disease [2]. In addition to, the rapid change in consumer lifestyle, where gluten-free diet is also associated with weight management and overall health [3,4].…”