Skip to main content
SpringerLink
Log in

Challenges in Development of Gluten-Free Breads

  • Chapter
  • First Online:
Gluten-free Bread Technology

Abstract

Gluten-free bread making is a challenging task as the ingredients used could not mimic wheat gluten functionality. Gluten protein complex is considered vital for successful bread making. Commercially available gluten-free breads face both social and scientific challenges in comparison to conventional gluten-containing counterparts in terms of quality and acceptability. Doughs derived from gluten-free flours exhibit poor rheological properties and the resultant breads are characterized by sensory and nutritional defects. Addition of starches, hydrocolloids, proteins, enzymes, and emulsifiers to gluten-free flours are encouraged in order to counter the technological problems by enhancing dough rheological characteristics. Gluten-free bread (GFB) from nutritional point of view, lacks protein, vitamins and minerals and effective ways are required to be explored to enhance the fibre, protein, vitamin and mineral content of GFB while maintaining low glycaemic index. Fortification of GFB with alternate flours such as flours from pulses, gluten-free cereals like millet, rice, sunflour etc., bran or dietary fibre, nuts, pseudocereals or any oil seed is therefore recommended.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 129.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Alencar, N. M. M., Steel, C. J., Alvim, I. D., de Morais, E. C., & Bolini, H. M. A. (2015). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT- Food Science and Technology, 62(2), 1011–1018.

    Article  CAS  Google Scholar 

  • Allen, B., & Orfila, C. (2018). The availability and nutritional adequacy of gluten-free bread and pasta. Nutrients, 10(10), 1–12.

    Article  CAS  Google Scholar 

  • Aprodu, I., & Banu, I. (2015). Influence of dietary fibre, water, and Glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Science and Biotechnology, 24(4), 1301–1307.

    Article  CAS  Google Scholar 

  • Arendt, E. K., O’Brien, C. M., Schober, T. J., Gallagher, E., & Gormley, T. R. (2002). Development of gluten-free cereal products. Farm Food, 12, 21–27.

    Google Scholar 

  • Badiu, E., Aprodu, I., & Banu, I. (2014). Trends in the development of gluten-free bakery products. Fascicle VI – Food Technology, 38(1), 21–36.

    CAS  Google Scholar 

  • Capriles, V. D., & Areas, J. A. G. (2016). Approaches to reduce the glycemic response of gluten-free products: In vivo and in vitro studies. Food & Function, 7(3), 1266–1272.

    Article  CAS  Google Scholar 

  • Cauvain, S. P. (2007). Other cereals in breadmaking. In S. P. Cauvain & L. S. Young (Eds.), Technology of bread making (pp. 371–388). Springer US.

    Chapter  Google Scholar 

  • Collar, C., Conte, P., Fadda, C., & Piga, A. (2015). Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour. Food Science and Technology International, 21(7), 523–536.

    Article  CAS  PubMed  Google Scholar 

  • Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. (2018). Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT- Food Science and Technology, 90, 1–7.

    Article  CAS  Google Scholar 

  • Demirkesen, I., Kelkar, S., Campanella, O. H., Sumnu, G., Sahin, S., & Okos, M. (2014). Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocolloids, 36, 37–44.

    Article  CAS  Google Scholar 

  • Deora, N. S., Deswal, A., & Mishra, H. N. (2015). Functionality of alternative protein in gluten-free product development. Food Science and Technology International, 21(5), 364–379.

    Article  CAS  PubMed  Google Scholar 

  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2003). Crust and crumb characteristics of gluten-free breads. Journal of Food Engineering, 56(2–3), 153–161.

    Article  Google Scholar 

  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15(3–4), 143–152.

    Article  CAS  Google Scholar 

  • Ganzle, M., & Gobbetti, M. (2013). Physiology and biochemistry of lactic acid bacteria. In M. Gobbetti & M. Ganzle (Eds.), Handbook on sourdough biotechnology (pp. 183–216). Springer US.

    Chapter  Google Scholar 

  • Gerrard, J. A. (2002). Protein-protein crosslinking in food: Methods, consequences, applications. Trends in Food Science and Technology, 13(12), 391–399.

    Article  CAS  Google Scholar 

  • Gujral, S. H., & Rosell, M. C. (2004). Improvement of the baking quality of rice flour by glucose oxidase. Food Research International, 37(1), 75–81.

    Article  CAS  Google Scholar 

  • Gularte, M. A., de la Hera, E., Gomez, M., & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT- Food Science and Technology, 48, 209–214.

    Article  CAS  Google Scholar 

  • Hager, A. S., Wolter, A., Czern, Y. M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012). Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology, 235(2), 333–344.

    Article  CAS  Google Scholar 

  • Hug-Iten, S., Echer, F., & Conde-Petit, B. (2001). Structural properties of starch in bread and bread model systems: influence of an antistaling α-amylose. Cereal Chemistry, 78(4), 421–428.

    Article  CAS  Google Scholar 

  • Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169–176.

    Article  Google Scholar 

  • Kaur, M., Sandhu, K. S., Arora, A., & Sharma, A. (2015). Gluten-free biscuits prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT - Food Science and Technology, 62, 628–632.

    Article  CAS  Google Scholar 

  • Korus, J., Witczak, T., Ziobro, R., & Juszczak, L. (2015). Linseed (Linum usitatissimum L.) mucilage as a novel structure-forming agent in gluten-free bread. LWT- Food Science and Technology, 62(1), 257–264.

    Article  CAS  Google Scholar 

  • Krupa-Kozak, U., BÄ…czek, N., & Rosell, C. M. (2013). Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread. Nutrients, 5(11), 4503–4520.

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Krupa-Kozak, U., Wronkowska, M., & Soral-Åšmietana, M. (2011). Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech Journal of Food Sciences, 29(2), 103–108.

    Article  CAS  Google Scholar 

  • Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79(3), 1033–1047.

    Article  CAS  Google Scholar 

  • Lopez-Tenorio, J. A., Rodríguez-Sandoval, E., & Sepúlveda-Valencia, J. U. (2015). The influence of different emulsifiers on the physical and textural characteristics of gluten-free cheese bread. Journal of Texture Studies, 46(4), 227–239.

    Article  Google Scholar 

  • Maninder, K., Sandhu, K. S., & Singh, N. (2007). Comparative study of the functional, thermal and pasting properties of fl ours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chemistry, 104(1), 259–267.

    Article  CAS  Google Scholar 

  • Mariotti, M., Lucisano, M., Pagani, M. A., & Ng, P. K. W. (2009). The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42(8), 963–975.

    Article  CAS  Google Scholar 

  • Mariotti, M., Pagani, M. A., & Lucisano, M. (2013). The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids, 30(1), 393–400.

    Article  CAS  Google Scholar 

  • Mir, S. A., Shah, M. A., Naik, H. R., & Zargar, I. A. (2016). Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends in Food Science and Technology, 51, 49–51.

    Article  CAS  Google Scholar 

  • Mohammadi, M., Sadeghnia, N., Azizi, M. H., Neyestani, T. R., & Mortazavian, A. M. (2014). Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC. Journal of Industrial and Engineering Chemistry, 20(4), 1812–1818.

    Article  CAS  Google Scholar 

  • Moroni, A. V., Dal Bello, F., & Arendt, E. K. (2009). Sourdough in gluten free bread making: An ancient technology to solve a novel issue. Food Microbiology, 26, 676–684.

    Article  CAS  PubMed  Google Scholar 

  • Naji-Tabasi, S., & Mohebbi, M. (2015). Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and Characterization, 9(1), 110–119.

    Article  Google Scholar 

  • Nami, Y., Gharekhani, M., Aalami, M., & Hejazi, M. A. (2019). Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour. Journal of Food Science and Technology, 56(9), 4057–4067.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Nascimento, A. B., Fiates, G. M. R., Anjos, A., & Teixeira, E. (2014). Availability, cost and nutritional composition of glutenfree products. British Food Journal, 116(2), 1842–1852.

    Article  Google Scholar 

  • Nicolae, A., Radu, G. L., & Belc, N. (2016). Effect of sodium carboxymethyl cellulose on gluten-free dough rheology. Journal of Food Engineering, 168, 16–19.

    Article  CAS  Google Scholar 

  • Nunes, M. H. B., Ryan, L. A. M., & Arendt, E. K. (2009). Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology, 229(1), 31–41.

    Article  CAS  Google Scholar 

  • O’Dell, B. L., Boland, A. R., & Koirtyohann, S. R. (1972). Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. Journal of Agricultural and Food Chemistry, 20(3), 718–721.

    Article  Google Scholar 

  • Palabiyik, I., Yildiz, O., Toker, O. S., Cavus, M., Ceylan, M. M., & Yurt, B. (2016). Investigating the addition of enzymes in gluten-free flours-The effect on pasting and textural properties. LWT - Food Science and Technology, 69, 633–641.

    Article  CAS  Google Scholar 

  • Pastuszka, D., Gambus, H., Ziobro, R., Buksa, K., Sabat, R., & Augustyn, G. (2012). Impact of oats β-glucans on properties of gluten-free bread. Journal of Microbiology, Biotechnology and Food Sciences, 1, 972–979.

    CAS  Google Scholar 

  • Pszczola, D. E. (2012). The rise of gluten-free. Food Technology, 66(12), 55–66.

    Google Scholar 

  • Renzetti, S., Dal Bello, F., & Arendt, E. K. (2008). Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48(1), 33–45.

    Article  CAS  Google Scholar 

  • Roman, L., Belorio, M., & Gomez, M. (2019). Gluten-free breads: The gap between research and commercial reality. Comprehensive Reviews in Food Science and Technology, 18(3), 690–702.

    Article  CAS  Google Scholar 

  • Rosell, C. M., & Marco, C. (2008). Rice. In E. K. Arendt & F. Dal Bello (Eds.), Gluten-free cereal products and beverages (pp. 81–111). Elsevier/Academic Press.

    Chapter  Google Scholar 

  • Rosell, C. M., & Matos, M. E. (2015). Market and nutrition issues of gluten-free foodstuff (pp. 675–713). Institute of Agrochemistry and Food Technology (IATA-CSIC).

    Google Scholar 

  • Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT- Food Science and Technology, 42(8), 1380–1389.

    Article  CAS  Google Scholar 

  • Saturni, L., Ferretti, G., & Bacchetti, T. (2010). The gluten-free diet: safety and nutritional quality. Nutrients, 2(1), 16–34.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sayed, H. S., Sakr, A. M., & Hassan, N. M. M. (2016). Effect of pseudo cereal flours on technological, chemical and sensory properties of pan bread. World Journal of Dairy & Food Sciences, 11(1), 10–17.

    CAS  Google Scholar 

  • Scanlon, M. G., & Zghal, M. C. (2001). Bread properties and crumb structure. Food Research International, 34(10), 841–864.

    Article  Google Scholar 

  • Shevkani, K., Kaur, A., Kumar, S., & Singh, N. (2015). Cowpea protein isolates: Functional properties and application in gluten-free rice muffins. LWT- Food Science and Technology, 63(2), 927–933.

    Article  CAS  Google Scholar 

  • Stathopoulos, C., & O’Kennedy, B. T. (2008). A rheological evaluation of concentrated casein systems as replacement for gluten: Calcium effects. International Journal of Dairy Technology, 61(4), 397–402.

    Article  CAS  Google Scholar 

  • Suliburska, J., Krejpcio, Z., ReguÅ‚a, J., & Grochowicz, A. (2013). Evaluation of the content and the potential bioavailability of minerals from gluten-free products. Acta Scientiarum Polonorum. Technologia Alimentaria, 12(1), 75–79.

    CAS  PubMed  Google Scholar 

  • Therdthai, N., Tanvarakom, T., Ritthiruangdej, P., & Zhou, W. (2016). Effect of microwave assisted baking on quality of rice flour bread. Journal of Food Quality, 39(4), 245–254.

    Article  CAS  Google Scholar 

  • Thompson, T. (2000). Folate, iron, and dietary fiber contents of the gluten-free diet. Journal of the American Dietetic Association, 100, 1389–1396.

    Article  CAS  PubMed  Google Scholar 

  • Tsatsaragkou, K., Gounaropoulos, G., & Mandala, I. (2014a). Development of gluten free bread containing carob flour and resistant starch. LWT - Food Science and Technology, 58(1), 124–129.

    Article  CAS  Google Scholar 

  • Tsatsaragkou, K., Yiannopoulos, S., Kontogiorgi, A., Poulli, E., Krokida, M., & Mandala, I. (2014b). Effect of carob flour addition on the rheological properties of gluten-free breads. Food and Bioprocess Technology, 7(3), 868–876.

    Article  CAS  Google Scholar 

  • Tsatsaragkou, K., Protonotariou, S., & Mandala, I. (2016). Structural role of fibre addition to increase knowledge of non-gluten bread. Journal of Cereal Science, 67, 58–67.

    Article  CAS  Google Scholar 

  • Villanueva, M., Mauro, R. R., Collar, C., & Ronda, F. (2015). Acidification of protein-enriched rice starch doughs: effects on bread making. European Food Research and Technology, 240(4), 783–794.

    Article  CAS  Google Scholar 

  • Wieser, H. (2007). Chemistry of gluten proteins. Food Microbiology, 24(2), 115–119.

    Article  CAS  PubMed  Google Scholar 

  • Wronkowska, M., Haros, M., & Soral-Åšmietana, M. (2013). Effect of starch substitution by buckwheat flour on gluten-free bread quality. Food and Bioprocess Technology, 6(7), 1820–1827.

    Article  CAS  Google Scholar 

  • Yazynina, E., Johansson, M., Jagerstad, M., & Jastrebova, J. (2008). Low folate content in gluten-free cereal products and their main ingredients. Food Chemistry, 111(1), 236–242.

    Article  CAS  Google Scholar 

  • Zannini, E., Jones, J. A., Renzetti, S., & Arendt, E. K. (2012). Functional replacements for gluten. Annual Review of Food Science and Technology, 3(1), 227–245.

    Article  CAS  PubMed  Google Scholar 

  • Ziobro, R., Juszczak, L., Witczak, M., & Korus, J. (2016). Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology, 53(1), 571–580.

    Article  CAS  PubMed  Google Scholar 

  • Ziobro, R., Witczak, T., Juszczak, L., & Korus, J. (2013). Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloids, 32(2), 213–220.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Mudasir Bashir Mir & Sajad Ahmad Mir

  2. Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

    Reshu Rajput

  3. Department of Food Science and Technology, Pondicherry University, Pondicherry, India

    Vandana Sablania

Authors
  1. Mudasir Bashir Mir
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sajad Ahmad Mir
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Reshu Rajput
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Vandana Sablania
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

  2. Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  3. Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India

    Afshan Mumtaz Hamdani

Rights and permissions

Reprints and permissions

Copyright information

© 2021 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Mir, M.B., Mir, S.A., Rajput, R., Sablania, V. (2021). Challenges in Development of Gluten-Free Breads. In: Mir, S.A., Shah, M.A., Hamdani, A.M. (eds) Gluten-free Bread Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-73898-3_2

Download citation

Publish with us

Policies and ethics

Search

Navigation