The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review

Abstract

A growing number of diseases in association with gluten intake, such as coeliac disease, have led to increasing demand for gluten-free products as a crucial economic and health issue. Gluten-free products, because of the absence of gluten, usually have a poor texture, taste and appearance. Therefore, the production of good quality gluten-free products with substances that can somehow mimic the viscoelastic properties of gluten is an important challenge. Recently, hydrocolloids are widely used to improve the quality and shelf-life of gluten-free products. In this study, the effect of hydrocolloids on the production of gluten-free cereal-based products, such as breads, cakes and muffins, biscuits and cookies, pasta and noodles, has been reviewed as well as their nutritional values. In general, this study could suggest key factors in the improvement of gluten-free products.

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

“…In GF doughs, hydrocolloids are used to create a viscoelastic network in order to balance the lack of gluten. Comprehensive reviews about the impact of the hydrocolloids on dough handling, technological and nutritional properties of GF breads underlined their function as structuring agents, mimicking the gluten network because of the ability to bind water [ 2 , 4 , 5 , 8 ]. In addition, hydrocolloids bring positive effects on the viscoelastic properties of the GF dough and bread texture [ 8 ].…”

“…Besides the factors mentioned above, the impact of hydrocolloids on the bread quality also depends on the level of the hydrocolloid used, the type of flour and other ingredients, as well as on the interaction with other components in the GF system [ 2 ]. Regarding the presence of other ingredients, it was shown that protein addition at certain levels of addition causes antagonistic interaction with the hydrocolloids.…”

“…Hydrocolloids are a group of water-soluble polysaccharides with different chemical structures, high molecular weight and hydrophilic long-chain molecules. Hydrocolloids’ addition has a positive impact on gluten-free (GF) cereal-based products because they improve the structure, volume, texture, taste and overall quality of the final products as well as a shelf-life extension [ 1 , 2 , 3 ].…”

Gluten-Free Bread and Bakery Products Technology

“…Fruit and vegetable pomace containing fiber and antioxidants can also be used [9,41,82]. Djeghim et al (2021) [9] observed the addition of various by-products with gluten-free bread formulations based on corn and chickpea flours (2/1 w/w)-orange and apple pomace, tomato peel, pepper peel, prickly pear peel and prickly pear seed peel on the dough rheology and properties of gluten-free breads.…”

Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

“…Gluten-free products normally have a poor texture with the absence of gluten which is a structure-forming protein for bakery products (Nespeca et al, 2020). This has stimulated the utilisation of substances, such as hydrocolloids and starch, to mimic the viscoelastic gluten to improve the quality of the gluten-free products (Zoghi et al, 2020). However, the inclusion of hydrocolloids and dietary fibres can sometimes lead to uncharacteristic food properties and hence poor reception by consumers (Brennan et al, 2012(Brennan et al, , 2013Grigor et al, 2016;Hossain et al, 2017).…”