Different formulations in gluten-free bread production: A review

Authors : Basak SUNGUR

Pages : 114-118

Doi:10.31015/jaefs.18019

View : 11 | Download : 10

Publication Date : 2018-09-20

Article Type : Review Paper

Abstract :Studies in recent years have shown that the market demand for gluten-free products is considerably increasing to fulfill celiac patients’ needs. Celiac disease is a food allergenic disease in humans induced by gluten in wheat, barley, rye, kamut, spelt and hybrids like triticale. For individuals with this disease, the one and only cure is to keep away from gluten-containing foods for perpetuity. Because of this reason, production and development of gluten-free bakery products, particularly bread because it is a basic food consumed daily in the world, have become popular and have been improved by the addition of different cereals, flours and starches, dough treatment or changing processing conditions and the method of baking. It needs to improve gluten-free bakery products’ quality because the absence of gluten is a big problem for the quality of dough and bread. For example, a bread made from gluten free flour has lower volume, weaker texture and aroma than the traditionally ones . However the increase of gluten-free market, there are still some problems such as their high prices, limited variety, and availability and low nutritional quality. This review focuses on the finding suitable alternatives for gluten free bread to improve their baking and sensory quality and nutritional properties.
Keywords : Celiac, Hydrocolloids, Gluten free bread, Bread quality