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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

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Abstract

Grain by-products, normally rich in dietary fiber and bioactive compounds, are important for the human diet and have been studied as potential raw materials for the development of gluten-free products. Thus, the purpose of this review is to provide a background on the challenges of producing gluten-free bakery products using soy, corn, and bean by-products, which stand out as products of great economic importance. The use of these by-products improves the nutritional profile (the content of proteins, fibers, and phenolic compounds, among others) in bakery products, but it can also have a positive or negative effect on technological properties (color, texture, volume, porosity, thickness, homogeneity, etc.) and mainly in sensory characteristics; therefore, they must be well understood to establish adequate technological processes. In general, the use of grain by-products as functional ingredients for the development of gluten-free bakery products is promising due to their low cost and nutritional characteristics, contributing to the development of healthy products for the consumers. In addition, despite changes in technological characteristics and sensory characteristics, the use of by-products makes it possible to diversify foods and reduce the costs of foods for celiac people who mostly face difficulties in adapting their diet. Additionally, the use of by-products can contribute to the mitigation of negative environmental impacts and create more advantageous applications.

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Funding

The authors acknowledge the financial support of CNPq, FAPEG, CAPES (001), and IF Goiano.

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Authors and Affiliations

  1. Goiano Federal Institute of Education, Science, and Technology, Campus Rio Verde, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde, Goiás, 75901-970, Brazil

    Mariana Buranelo Egea & Rafaiane Macedo Guimarães

  2. Agronomy Department, Agronomy School, Federal University of Goiás (UFG), East University Sector, Street 235, S/N, Goiânia, GO, 74605-450, Brazil

    Tainara Leal De Sousa

  3. Institute of Tropical Pathology and Public Health, Goiás Federal University (UFG)IPTSP - UFGEast University Sector, Street 235, S/N, Goiânia, GO, 74605-450, Brazil

    Daiane Costa Dos Santos

  4. School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara - Jaú Km 1, Araraquara, São Paulo, 14800-903, Brazil

    Josemar Gonçalves De Oliveira Filho

  5. Faculty of Nutrition, Department of Food and Nutrition, Federal University of Mato Grosso, Av. Fernando Corrêa da Costa, No. 2367, Cuiabá, Mato Grosso, 78060-900, Brazil

    Luciane Yuri Yoshiara

  6. School of Chemistry, Department of Biochemical Engineering, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro, 21941-909, Brazil

    Ailton Cesar Lemes

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  1. Mariana Buranelo Egea
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Egea, M.B., De Sousa, T.L., Dos Santos, D.C. et al. Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. Food Bioprocess Technol 16, 1429–1450 (2023). https://doi.org/10.1007/s11947-022-02975-1

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