Abstract: High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies / alessio cappelli, noemi oliva, enrico cini. - In: APPLIED SCIENCES. - ISSN 2076-3417. - ELETTRONICO. - 10(18):(2020), pp. 0-0. [10.3390/app10186559]

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

alessio cappelli
;
noemi oliva;enrico cini
2020

Abstract

Abstract: High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.
2020
10(18)
0
0
Goal 3: Good health and well-being for people
alessio cappelli, noemi oliva, enrico cini
File in questo prodotto:
File Dimensione Formato  
review gluten-free final version.pdf

accesso aperto

Descrizione: Articolo principale
Tipologia: Pdf editoriale (Version of record)
Licenza: Open Access
Dimensione 568.1 kB
Formato Adobe PDF
568.1 kB Adobe PDF

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1211725
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 118
  • ???jsp.display-item.citation.isi??? 91
social impact