Recent developments in gluten-free bread baking approaches: a review
| Autor: | Lichun Zhao, Fei Lu, Zhe Li, Chunyang Han, Kun Wang |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
lcsh:TX341-641
gluten-free bread Intestinal malabsorption Ingredient 0404 agricultural biotechnology lcsh:Technology (General) Coeliac syndrome Effective treatment Medicine process Gluten-free bread chemistry.chemical_classification business.industry food and beverages 04 agricultural and veterinary sciences Gluten-free foods 040401 food science Gluten Biotechnology chemistry quality lcsh:T1-995 business lcsh:Nutrition. Foods and food supply celiac disease Food Science |
| Zdroj: | Food Science and Technology v.37 suppl.1 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 37 Supplement 1, Pages: 1-9, Published: DEC 2017 Food Science and Technology, Vol 37, Iss suppl 1, Pp 1-9 |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/1678-457x.01417 |
| Popis: | Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations. |
| Databáze: | OpenAIRE |
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