Recent developments in gluten-free bread baking approaches: a review

Abstract

Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)

“…These gluten-free formulations are not generally enriched or fortified. Therefore, gluten-free products may lead to nutritional deficiencies in macro-and micronutrients (Capriles et al, 2016;Wang et al, 2017). Despite the development in this field, many gluten-free products available in the market especially fermented and bakery products such as bread have low nutritional properties, poor taste, and inferior quality.…”

“…Despite the development in this field, many gluten-free products available in the market especially fermented and bakery products such as bread have low nutritional properties, poor taste, and inferior quality. Celiac patients could require supplementation of their diets with nutrients compounds to correct deficiencies and restore nutrient reserve (Wang et al, 2017;Bourekoua et al, 2018). Moreover, foods with a high level of antioxidants are in high demand because of their health benefits and protection against diseases such as cancer, cardiovascular disease and degenerative diseases (Boyer & Liu, 2004;Dewettinck et al, 2008).…”

Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial

“…El contenido de proteína en el trigo de diferentes variedades oscila entre 11%-12% 13 y la eliminación completa del trigo de la dieta significaría la exclusión de una muy buena fuente de proteína. Por lo tanto, se debe considerar el contenido de proteína de fuentes alternativas como cereales (sorgo, arroz, maíz, teff, mijo, montina TM , etc), pseudo cereales (trigo sarraceno, quinua, amaranto, etc), legumbres (germen de algarrobo, harina de soya, garbanzo, lenteja, guisante), semillas (chia, grosella negra, fresa, etc) 12,14,15 . Sobre la base de estos recursos se han desarrollado diversos productos como tarhana (preparado con harina de arroz y maíz) 16 , galletas, pastas (tagliatelle, spaghetti, etc), pasteles, pizza, bizcochos 12,14,17 .…”

“…Por lo tanto, se debe considerar el contenido de proteína de fuentes alternativas como cereales (sorgo, arroz, maíz, teff, mijo, montina TM , etc), pseudo cereales (trigo sarraceno, quinua, amaranto, etc), legumbres (germen de algarrobo, harina de soya, garbanzo, lenteja, guisante), semillas (chia, grosella negra, fresa, etc) 12,14,15 . Sobre la base de estos recursos se han desarrollado diversos productos como tarhana (preparado con harina de arroz y maíz) 16 , galletas, pastas (tagliatelle, spaghetti, etc), pasteles, pizza, bizcochos 12,14,17 . En el caso de la elaboración de panes libre de gluten para mejorar la calidad y la vida útil se han utilizado pseudo cereales para enriquecer el valor nutricional y mejorar las propiedades tecno-funcionales (Turkut et al, 2016) 18 .Entre los principales países consumidores de pan en Europa con los altos niveles de consumo per cápita son el Reino Unido (96 kg), España (77 kg), Italia (65 kg), Alemania (65 kg), Rusia (61 kg) y Francia (52 kg) 19 20 .…”

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

“…Fari et al (2010) have substituted wheat flour by 30% rice flour for their study and declared that 30% rice flour imparts the best quality attribute in terms of specific volume and crumb structure of the leavened products. Some other researchers have incorporated different food hydrocolloids (such as, guar gum, carboxymethylcellulose (CMC), locust bean gum, and agarose (Wang, Lu, Li, Zhao, & Han, 2017), hydroxypropylmethylcellulose (HPMC) (Hager & Arendt, 2013)) as well as emulsifiers (Eduardo, Svanberg, & Ahrné, 2014;Onyango, Unbehend, & Lindhauer, 2009), enzymes (Błaszczak, Sadowska, Rosell, & Fornal, 2004;Gray & Bemiller, 2003), algal proteins (Ró_ zyło, Hameed Hassoon, Gawlik-Dziki, Siastała, & Dziki, 2017) to obtain leavened baked products with well developed porous crumb structure and antistaling properties.…”