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Gluten‐free bakery and pasta products: prevalence and quality improvement
Author(s) -
Gao Yupeng,
Janes Marlene E.,
Chaiya Busarawan,
Brennan Margaret A.,
Brennan Charles S.,
Prinyawiwatkul Witoon
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13505
Subject(s) - food science , gluten free , food products , raw material , gluten , microbiology and biotechnology , mathematics , chemistry , biology , organic chemistry
Summary An increasing demand of gluten‐free ( GF ) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo‐cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared–microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.