Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

Abstract

Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require its replacement to obtain gluten-free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, and the technological strategies implemented to mimic its behavior within the gluten-free systems. Findings: The viscoelastic behavior of wheat gluten is due to the interplay of glutenins and gliadins after being hydrated and subjected to mechanical stress. Disulfide bonds and noncovalent interactions are key in holding its structure and explaining its solubility and hydrophobicity. Gluten-free flours and starches have represented the first adopted strategies for gluten replacement, but results have not been completely satisfactory. To tackle this issue, non-wheat protein addition, physical treatments, hydrocolloids, enzymes, and emulsifiers have allowed recreation of a pseudo gluten network of the cereal-based foods.Conclusions: Despite technological sensorial achievements, a gap still exists when gluten-free products are compared with their wheat-based counterparts.A better comprehension about the combined actions of different processing aids and technologies could offer future answers.Significance and Novelty: The review points out the main characteristics of the wheat gluten uniqueness, shedding light on its replacement strategies to guide future research.

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