Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

Abstract

11Gluten free foodstuff development has attracted in the last decade great attention due to

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

“…The values of this parameter measured for two other samples with acorn flour were also smaller in comparison with control. Improvement of structure of gluten-free bread, reflected also by its greater volume, was earlier found after addition of soy flour, Table 2 Chemical and physical characteristics of gluten-free bread 1 Mean value of three replication ± standard deviation 2 Mean value of six replication ± standard deviation 3 which was a source of structure-forming protein and active enzymes [36]. Also Miñarro et al [37] received gluten-free bread with improved quality (including sensory parameters) after application of chickpea flour.…”

“…Gluten-free bread often reveals smaller volume, because of the lack of gluten network, which normally enables retention of carbon dioxide by the dough. Additionally it is often paler, less elastic, more crumbly and prone to staling process [3]. Quick staling is especially observed in the case of starch-based bread, where the absence of protein-starch interactions results in fast association of starch polymers and crystallization of retrograded starch.…”

“…Moreover, in this case, water is a bound weaker, which facilitates its migration from crumb to crust, resulting in noticeable deterioration of bread quality during storage. Gluten-free bread is usually deficient in nutritionally important compounds, as compared to the products from wheat flour [1,3,4]. It is evident for starchy bread, which contains less protein, dietary fiber, vitamins, macro-and microelements.…”

“…Legumes, namely soybean, peas and beans, are another important group, as they usually provide high levels of protein and other nutrients. The application of above-mentioned raw materials may significantly increase nutritional value of bakery products by adding protein, essential amino acids, vitamins, macro-and microelements and dietary fiber, especially if the formulations are based on starch [1,3].…”

Non-gluten proteins as structure forming agents in gluten free bread

“…Its absence decreases gas retaining properties of the dough and has negative impact on crumb texture. Therefore sensory properties of gluten-free bread are usually worse in comparison to wheat based products, and staling is usually much faster (Matos and Rosell 2015). Gluten-free bread in general has also unsatisfactory nutritional value, which is why the number of studies on its fortification with proteins, fibre and/or bioactive compounds, mineral salts and so on have dramatically increased in recent years (Capriles and Arêas 2014;Diowksz et al 2009;Korus et al 2009;Krupa-Kozak et al 2014;Martínez et al 2014;Ronda et al 2014;Tsatsaragkou et al 2014).…”