Advertisement

Role of Different Polymers on the Development of Gluten-Free Baked Goods

  • Manuel Gómez
  • Laura Román
Chapter

Abstract

Storage proteins in wheat are able to develop a network upon hydration and application of mechanical work, giving rise to unique properties of doughs made with wheat flour. Due to this gluten network, these doughs have a certain extensibility and elasticity. They are also capable of retaining the gases produced during fermentation and yielding spongy products. However, there is an increasing number of people choosing to consume gluten-free products. Both celiac and wheat allergic patients and people with non-celiac gluten sensitivity are included in this group. So far, no appropriate material has been found capable of replacing gluten and conferring all its properties to doughs. Therefore, the development of gluten-free products is based on different physicochemical principles than those used in the manufacture of gluten products. In these gluten-free developments, starch, a major component of bread, plays an essential role, and it must be carefully selected in order to obtain a high quality product. Conversely, the use of certain hydrocolloids has been shown to significantly enhance the quality of gluten-free breads by improving gas retention during fermentation and baking. In these products, it is also common to use proteins that help promote a more roasted color of the crust by increasing Maillard reactions. Likewise, it is possible to use celluloses and other fibers to improve water retention in the final product and increase the juiciness of the loaves. All these polymers play a fundamental role not only in the sensory quality of the obtained products but also in the nutritional quality. In this chapter, the role of different polymers used for the development of gluten-free products will be assessed, providing key insights for their correct choice, both sensorially and nutritionally.

Keywords

Fibers Hydrocolloids Proteins Starches 

References

  1. Aguilar N, Albanell E, Minarro B, Guamis B, Capellas M (2015) Effect of tiger nut-derived products in gluten-free batter and bread. Food Sci Technol Int 21:323–331PubMedCrossRefPubMedCentralGoogle Scholar
  2. Akin PA, Miller RA (2017) Starch-hydrocolloid interaction in chemically leavened gluten-free sorghum bread. Cereal Chem 94:897–902CrossRefGoogle Scholar
  3. Alvarez-Jubete L, Arendt EK, Gallagher E (2009) Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int J Food Sci Nutr 60:240–257PubMedCrossRefPubMedCentralGoogle Scholar
  4. Alvarez-Jubete L, Arendt EK, Gallagher E (2010a) Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol 21:106–113CrossRefGoogle Scholar
  5. Alvarez-Jubete L, Auty M, Arendt EK, Gallagher E (2010b) Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. Eur Food Res Technol 230:437–445CrossRefGoogle Scholar
  6. Andersson H, Ohgren C, Johansson D, Kniola M, Stading M (2011) Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids. Food Hydrocoll 25:1587–1595CrossRefGoogle Scholar
  7. Anton AA, Artfield SD (2008) Hydrocolloids in gluten-free breads: a review. Int J Food Sci Nutr 59:11–23PubMedCrossRefPubMedCentralGoogle Scholar
  8. Aprodu I, Badiu EA, Banu I (2016) Influence of protein and water addition on gluten-free dough properties and bread quality. Int J Food Eng 12:355–363CrossRefGoogle Scholar
  9. Aprodu I, Banu I (2015) Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Sci Biotechnol 24:1301–1307CrossRefGoogle Scholar
  10. Bernstein AM, Titgemeier B, Kirkpatrick K, Golubic M, Roizen MF (2013) Major cereal grain fibers and psyllium in relation to cardiovascular health. Nutrients 5:1471–1487PubMedPubMedCentralCrossRefGoogle Scholar
  11. Berta M, Gmoser R, Krona A, Stading M (2015) Effect of viscoelasticity on foam development in zein-starch dough. LWT Food Sci Technol 63:1229–1235CrossRefGoogle Scholar
  12. Berti C, Riso P, Monti LD, Porrini M (2004) In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts. Eur J Nutr 43:198–204PubMedCrossRefPubMedCentralGoogle Scholar
  13. Brites C, Trigo MJ, Santos C, Collar C, Rosell CM (2010) Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technol 3:707–715CrossRefGoogle Scholar
  14. Cappa C, Lucisano M, Mariotti M (2013) Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydr Polym 98:1657–1666PubMedCrossRefPubMedCentralGoogle Scholar
  15. Capriles VD, Areas JAG (2013) Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food Funct 4:104–110PubMedCrossRefPubMedCentralGoogle Scholar
  16. Capriles VD, dos Santos FG, Areas JAG (2016) Gluten-free breadmaking: improving nutritional and bioactive compounds. J Cereal Sci 67:83–91CrossRefGoogle Scholar
  17. Carini E, Scazzina F, Curti E, Fattori F, Mazzeo T, Vittadini E (2015) Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads. Int J Food Sci Nutr 66:867–872PubMedCrossRefPubMedCentralGoogle Scholar
  18. Caruso R, Pallone F, Stasi E, Romeo S, Monteleone G (2013) Appropriate nutrient supplementation in celiac disease. Ann Med 45:522–531PubMedCrossRefPubMedCentralGoogle Scholar
  19. Castro W, Oblitas J, Chuquizuta T, Avila-George H (2017) Application of image analysis to optimization of the bread-making process based on the acceptability of the crust color. J Cereal Sci 74:194–199CrossRefGoogle Scholar
  20. Catassi C, Gatti S, Fasano A (2014) The new epidemiology of celiac disease. J Pediatr Gastroenterol Nutr 59:S7–S9PubMedCrossRefPubMedCentralGoogle Scholar
  21. Catassi C et al (2010) Non-celiac gluten sensitivity: the new frontier of gluten related disorders. Nutrients 5:3839–3853CrossRefGoogle Scholar
  22. Cornejo F, Caceres PJ, Martinez-Villaluenga C, Rosell CM, Frias J (2015) Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chem 173:298–304PubMedCrossRefPubMedCentralGoogle Scholar
  23. Cornejo F, Rosell CM (2015) Influence of germination time of brown rice in relation to flour and gluten free bread quality. J Food Sci Technol Mysore 52:6591–6598CrossRefGoogle Scholar
  24. Crockett R, Ie P, Vodovotz Y (2011a) Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chem 129:84–91CrossRefGoogle Scholar
  25. Crockett R, Ie P, Vodovotz Y (2011b) How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? J Food Sci 76:E274–E282PubMedCrossRefPubMedCentralGoogle Scholar
  26. de la Hera E, Martinez M, Gomez M (2013a) Influence of flour particle size on quality of gluten-free rice bread. LWT Food Sci Technol 54:199–206CrossRefGoogle Scholar
  27. de la Hera E, Martinez M, Oliete B, Gomez M (2013b) Influence of flour particle size on quality of gluten-free rice cakes. Food Bioprocess Technol 6:2280–2288CrossRefGoogle Scholar
  28. de la Hera E, Talegon M, Caballero P, Gomez M (2013c) Influence of maize flour particle size on gluten-free breadmaking. J Sci Food Agr 93:924–932CrossRefGoogle Scholar
  29. de la Hera E, Rosell CM, Gomez M (2014) Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chem 151:526–531PubMedCrossRefPubMedCentralGoogle Scholar
  30. Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B (2012) Wheat gluten functionality as a quality determinant in cereal-based food products. Annu Rev Food Sci Technol 3:469–492PubMedCrossRefPubMedCentralGoogle Scholar
  31. Demirkesen I, Mert B, Sumnu G, Sahin S (2010a) Utilization of chestnut flour in gluten-free bread formulations. J Food Eng 101:329–336CrossRefGoogle Scholar
  32. Demirkesen I, Mert B, Sumnu G, Sahin S (2010b) Rheological properties of gluten-free bread formulations. J Food Eng 96:295–303CrossRefGoogle Scholar
  33. do Nascimento AB, Fiates GMR, dos Anjos A, Teixeira E (2013) Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique. Int J Food Sci Nutr 64:217–222PubMedCrossRefPubMedCentralGoogle Scholar
  34. Erickson DP, Campanella OH, Hamaker BR (2012) Functionalizing maize zein in viscoelastic dough systems through fibrous, beta-sheet-rich protein networks: an alternative, physicochemical approach to gluten-free breadmaking. Trends Food Sci Technol 24:74–81CrossRefGoogle Scholar
  35. Foschia M, Horstmann SW, Arendt EK, Zannini E (2016) Legumes as functional ingredients in gluten-free bakery and pasta products. Annu Rev Food Sci Technol 8:4.1–4.22Google Scholar
  36. Foste M, Nordlohne SD, Elgeti D, Linden MH, Heinz V, Jekle M, Becker T (2014) Impact of quinoa bran on gluten-free dough and bread characteristics. Eur Food Res Technol 239:767–775CrossRefGoogle Scholar
  37. Fric P, Gabrovska D, Nevoral J (2011) Celiac disease, gluten-free diet, and oats. Nutr Rev 69:107–115PubMedCrossRefPubMedCentralGoogle Scholar
  38. Friedman M (1996) Nutritional value of proteins from different food sources. A review. J Agr Food Chem 44:6–29CrossRefGoogle Scholar
  39. Gallagher E, Gormley TR, Arendt EK (2003) Crust and crumb characteristics of gluten-free breads. J Food Eng 56:153–161CrossRefGoogle Scholar
  40. Garzon R, Rosell CM, Malvar RA, Revilla P (2017) Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. Int J Food Sci Technol 52:1000–1008CrossRefGoogle Scholar
  41. Gelinas P (2013) Preventing constipation: a review of the laxative potential of food ingredients. Int J Food Sci Technol 48:445–467CrossRefGoogle Scholar
  42. Gimenez-Bastida JA, Piskula M, Zielinski H (2015) Recent advances in development of gluten-free buckwheat products. Trends Food Sci Technol 44:58–65CrossRefGoogle Scholar
  43. Goesaert H, Leman P, Delcour JA (2008) Model approach to starch functionality in bread making. J Agr Food Chem 56:6423–6431CrossRefGoogle Scholar
  44. Grover JA (1982) Methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC). In: Glicksmen M (ed) Food hydrocolloids. CRC Press, Boca Raton, pp 121–154Google Scholar
  45. Hager AS, Arendt EK (2013) Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocoll 32:195–203CrossRefGoogle Scholar
  46. Hager AS, Axel C, Arendt EK (2011a) Status of carbohydrates and dietary fiber in gluten-free diets. Cereal Foods World 56:109–114Google Scholar
  47. Hager AS, Ryan LAM, Schwab C, Ganzle MG, O’Doherty JV, Arendt EK (2011b) Influence of the soluble fibres inulin and oat beta-glucan on quality of dough and bread. Eur Food Res Technol 232:405–413CrossRefGoogle Scholar
  48. Hager A-S, Wolter A, Czerny M, Bez J, Zannini E, Arendt EK, 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. Eur Food Res Technol 235:333–344CrossRefGoogle Scholar
  49. Han HM, Cho JH, Kang HW, Koh BK (2012) Rice varieties in relation to rice bread quality. J Sci Food Agr 92:1462–1467CrossRefGoogle Scholar
  50. Haque A, Morris ER (1994) Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking. Food Res Int 27:379–393CrossRefGoogle Scholar
  51. Haque A, Richardson RK, Morris ER, Dea ICM (1993) Xanthan-like weak gel rheology from dispersions of ispaghula seed husk. Carbohydr Polym 22:223–232CrossRefGoogle Scholar
  52. Horstmann SW, Foschia M, Arendt EK (2017) Correlation analysis of protein quality characteristics with gluten-free bread properties. Food Funct 8:2465–2474PubMedCrossRefPubMedCentralGoogle Scholar
  53. Hüttner EK, Arendt EK (2010) Recent advances in gluten-free baking and the current status of oats. Trends Food Sci Technol 21:303–312CrossRefGoogle Scholar
  54. Jenkins DJ, Thorne MJ, Wolever TM, Jenkins AL, Rao AV, Thompson LU (1987) The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion. Am J Clin Nutr 45:946–951PubMedCrossRefPubMedCentralGoogle Scholar
  55. Kadan RS, Bryant RJ, Miller JA (2008) Effects of milling on functional properties of rice flour. J Food Sci 3:151–154CrossRefGoogle Scholar
  56. Kang TY, Sohn KH, Yoon MR, Lee JS, Ko S (2015) Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality. Int J Food Sci Technol 50:1743–1749CrossRefGoogle Scholar
  57. Khatkar BS, Schofield JD (1997) Molecular and physico-chemical basis of breadmaking properties of wheat gluten proteins: a critical appraisal. J Food Sci Technol Mysore 34:85–102Google Scholar
  58. Kim HS, Huber KC (2010) Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch. J Cereal Sci 51:256–264CrossRefGoogle Scholar
  59. Kittisuban P, Ritthiruangdej P, Suphantharika M (2014) Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology. LWT Food Sci Technol 57:738–748CrossRefGoogle Scholar
  60. Korus J, Grzelak K, Achremowicz K, Sabat R (2006) Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Sci Technol Int 12:489–495CrossRefGoogle Scholar
  61. Korus J, Witczak M, Ziobro R, Juszczak L (2009) The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocoll 23:988–995CrossRefGoogle Scholar
  62. Krupa-Kozak U, Baczek N, Rosell CM (2013) Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread. Nutrients 5:4503–4520PubMedPubMedCentralCrossRefGoogle Scholar
  63. Ktenioudaki A, Gallagher E (2012) Recent advances in the development of high-fibre baked products. Trends Food Sci Technol 28:4–14CrossRefGoogle Scholar
  64. Kulp K, Ponte JG Jr (1981) Staling of white pan bread: fundamental causes. Crit Rev Food Sci Nutr 15:1–48PubMedCrossRefPubMedCentralGoogle Scholar
  65. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033–1047CrossRefGoogle Scholar
  66. Li JM, Nie SP (2016) The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocoll 53:46–61CrossRefGoogle Scholar
  67. Lis DM, Stellingwerff T, Shing CM, Ahuja KD, Fell JW (2015) Exploring the popularity, experiences, and beliefs surrounding gluten-free diets in nonceliac athletes. Int J Sport Nutr Exerc Metab 25:37–45PubMedCrossRefPubMedCentralGoogle Scholar
  68. Liu XL, Mu TH, Sun HN, Zhang M, Chen JW, Fauconnier ML (2018) Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chem 239:1064–1074PubMedCrossRefPubMedCentralGoogle Scholar
  69. Lopez ACB, Pereira AJG, Junqueira RG (2004) Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Braz Arch Biol Technol 47:63–70CrossRefGoogle Scholar
  70. Mancebo CM, Martínez MM, Merino C, de la Hera E, Gómez M (2017) Effect of oil and shortening in rice bread quality: relationship between dough rheology and quality characteristics. J Texture Stud 48:597–606PubMedCrossRefPubMedCentralGoogle Scholar
  71. Mancebo CM, Merino C, Martínez MM, Gómez M (2015a) Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. J Food Sci Technol 52:6323–6333PubMedPubMedCentralCrossRefGoogle Scholar
  72. Mancebo CM, Picon J, Gómez M (2015b) Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT Food Sci Technol 64:264–269CrossRefGoogle Scholar
  73. Mancebo CM, San Miguel MA, Martínez MM, Gómez M (2015c) Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. J Cereal Sci 61:8–15CrossRefGoogle Scholar
  74. Maningat CC, Seib PA, Bassi SD, Woo KS, Lasater GD (2009) Wheat starch: production, properties, modification and uses. In: BeMiller J, Whistler R (eds) Starch. Chemistry and technology. Academic Press, New York, pp 441–510Google Scholar
  75. Marco C, Rosell CM (2008) Breadmaking performance of protein enriched, gluten-free breads. Eur Food Res Technol 227:1205–1213CrossRefGoogle Scholar
  76. Martin J, Geisel T, Maresch C, Krieger K, Stein J (2013) Inadequate nutrient intake in patients with celiac disease: Results from a German dietary survey. Digestion 87:240–246PubMedCrossRefPubMedCentralGoogle Scholar
  77. Martinez MM, Diaz A, Gomez M (2014) Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making. J Food Eng 142:49–56CrossRefGoogle Scholar
  78. Martinez MM, Gomez M (2017a) Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. J Food Eng 197:78–86CrossRefGoogle Scholar
  79. Martinez MM, Gomez M (2017b) Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baking foods. Crit Rev Food Sci Nutr:1–17.  https://doi.org/10.1080/10408398.2017.1305946
  80. Martinez MM, Román L, Gómez M (2018) Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust. Food Chem 239:295–303PubMedCrossRefPubMedCentralGoogle Scholar
  81. Masure HG, Fierens E, Delcour JA (2016) Current and forward looking experimental approaches in gluten-free bread making research. J Cereal Sci 67:92–111CrossRefGoogle Scholar
  82. Matos ME, Rosell CM (2011) Chemical composition and starch digestibility of different gluten-free breads. Plant Food Hum Nutr 66:224–230CrossRefGoogle Scholar
  83. Matos ME, Rosell CM (2013) Quality indicators of rice-based gluten-free breadlike products: relationships between dough rheology and quality characteristics. Food Bioprocess Technol 6:2331–2341CrossRefGoogle Scholar
  84. Matos ME, Sanz T, Rosell CM (2014) Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocoll 35:150–158CrossRefGoogle Scholar
  85. Mazzeo T, Cauzzi S, Brighenti F, Pellegrini N (2015) The development of a composition database of gluten-free products. Public Health Nutr 18:1353–1357PubMedCrossRefPubMedCentralGoogle Scholar
  86. Melini F, Melini V, Luziatelli F, Ruzzi M (2017) Current and forward-looking approaches to technological and nutritional improvements of gluten-free bread with legume flours: a critical review. Compr Rev Food Sci Food Saf 16:1101–1122CrossRefGoogle Scholar
  87. Mir SA, Shah MA, Naik HR, Zargar IA (2016) Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci Technol 51:49–57CrossRefGoogle Scholar
  88. Miranda J, Lasa A, Bustamante MA, Churruca I, Simon E (2014) Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods Hum Nutr 69:182–187PubMedCrossRefPubMedCentralGoogle Scholar
  89. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK (2006) Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83:28–36CrossRefGoogle Scholar
  90. Morreale F, Garzón R, Rosell CM (2017) Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocoll 77:629–635.  https://doi.org/10.1016/j.foodhyd.2017.11.004.CrossRefGoogle Scholar
  91. Nawirska A, Kwasniewska M (2005) Dietary fibre fractions from fruit and vegetable processing waste. Food Chem 91:221–225CrossRefGoogle Scholar
  92. Nishita KD, Bean MM (1979) Physicochemical properties of rice in relation to rice bread. Cereal Chem 56:185–189Google Scholar
  93. Nozawa M, Ito S, Arai E (2016) Effect of ovalbumin on the quality of gluten-free rice flour bread made with soymilk. LWT Food Sci Technol 66:598–605CrossRefGoogle Scholar
  94. Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011a) Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT Food Sci Technol 44:681–686CrossRefGoogle Scholar
  95. Onyango C, Mutungi C, Unbehend G, Lindhauer MG (2011b) Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. LWT Food Sci Technol 44:687–693CrossRefGoogle Scholar
  96. Oom A, Pettersson A, Taylor JRN, Stading M (2008) Rheological properties of kafirin and zein prolamins. J Cereal Sci 47:109–116CrossRefGoogle Scholar
  97. O’Shea N, Doran L, Auty M, Arendt E, Gallagher E (2013) The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace. Food Funct 4:1856–1863PubMedCrossRefPubMedCentralGoogle Scholar
  98. O’Shea N, Rossle C, Arendt E, Gallagher E (2015) Modelling the effects of orange pomace using response surface design for gluten-free bread baking. Food Chem 166:223–230PubMedCrossRefPubMedCentralGoogle Scholar
  99. Padayachee A, Day L, Howella K, Gidley MJ (2017) Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Crit Rev Food Sci Nutr 57:59–81PubMedCrossRefPubMedCentralGoogle Scholar
  100. Pareyt B, Delcour JA (2008) The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Crit Rev Food Sci Nutr 48:824–839PubMedCrossRefPubMedCentralGoogle Scholar
  101. Parra AFR, Ribotta PD, Ferrero C (2015) Apple pomace in gluten-free formulations: effect on rheology and product quality. Int J Food Sci Technol 50:682–690CrossRefGoogle Scholar
  102. Pawlowska P, Diowksz A, Kordialik-Bogacka E (2012) State-of-the-art incorporation of oats into a gluten-free diet. Food Rev Int 28:330–342CrossRefGoogle Scholar
  103. Peräaho M, Kaukinen K, Paasikivi K, Sievanen H, Lohiniemi S, Maki M, Collin P (2003) Wheat-starch-based gluten-free products in the treatment of newly detected coeliac disease: prospective and randomized study. Aliment Pharmacol Ther 17:587–594PubMedCrossRefPubMedCentralGoogle Scholar
  104. Perez-Quirce S, Collar C, Ronda F (2014) Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads. Int J Food Sci Technol 49:1375–1382CrossRefGoogle Scholar
  105. Perez-Quirce S, Lazaridou A, Biliaderis CG, Ronda F (2017) Effect of beta-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility. LWT Food Sci Technol 82:446–453CrossRefGoogle Scholar
  106. Phimolsiripol Y, Mukprasirt A, Schoenlechner R (2012) Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56:389–395CrossRefGoogle Scholar
  107. Phongthai S, D’Amico S, Schoenlechner R, Rawdkuen S (2016) Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. J Cereal Sci 72:38–45CrossRefGoogle Scholar
  108. Pongjaruvat W, Methacanon P, Seetapan N, Fuongfuchat A, Gamonpilas C (2014) Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads. Food Hydrocoll 36:143–150CrossRefGoogle Scholar
  109. Reilly NR (2016) The gluten-free diet: recognizing fact, fiction, and fad. J Pediatr 175:206–2010PubMedCrossRefPubMedCentralGoogle Scholar
  110. Renzetti S, Dal Bello F, Arendt EK (2008) Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 48:33–45CrossRefGoogle Scholar
  111. Román L, de la Cal E, Gómez M, Martínez MM (2018) Specific ratio of A- to B-type wheat starch granules improves the quality of gluten-free breads: optimizing dough viscosity and Pickering stabilization. Food Hydrocoll (in press)Google Scholar
  112. Ronda F, Perez-Quirce S, Lazaridou A, Biliaderis CG (2015) Effect of barley and oat beta-glucan concentrates on gluten-free rice-based doughs and bread characteristics. Food Hydrocoll 48:197–207CrossRefGoogle Scholar
  113. Rose DJ, Inglett GE, Liu SX (2010) Utilisation of corn (Zea mays) bran and corn fiber in the production of food components. J Sci Food Agr 90:915–924Google Scholar
  114. Sabanis D, Lebesi D, Tzia C (2009a) Development of fibre-enriched gluten-free bread: a response surface methodology study. Int J Food Sci Nutr 60:174–190PubMedCrossRefPubMedCentralGoogle Scholar
  115. Sabanis D, Lebesi D, Tzia C (2009b) Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT Food Sci Technol 42:1380–1389CrossRefGoogle Scholar
  116. Sabanis D, Tzia C (2011) Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Sci Tech Int 17:279–291CrossRefGoogle Scholar
  117. Sanchez HD, Osella CA, de la Torre MA (2002) Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch. J Food Sci 67:416–419CrossRefGoogle Scholar
  118. Sandhu JS, Hudson GH (1981) The gel nature and structure of the carbohydrate of ispaghula husk ex plantago ovata forsk. Carbohydr Res 93:247–259CrossRefGoogle Scholar
  119. Schober TJ, Bean SR, Boyle DL, Park SH (2008) Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure. J Cereal Sci 48:755–767CrossRefGoogle Scholar
  120. Schober TJ, Bean SR, Tilley M, Smith BM, Ioerger BP (2011) Impact of different isolation procedures on the functionality of zein and kafirin. J Cereal Sci 54:241–249CrossRefGoogle Scholar
  121. Schober TJ, Moreau RA, Bean SR, Boyle DL (2010) Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking. J Cereal Sci 52:417–425CrossRefGoogle Scholar
  122. Schorsch C, Garnier C, Doublier JL (1997) Viscoelastic properties of xanthan/galactomannan mixtures: comparison of guar gum with locust bean gum. Carbohydr Polym 34:165–175CrossRefGoogle Scholar
  123. Sciarini LS, Bustos MC, Vignola MB, Paesani C, Salinas CN, Perez GT (2017) A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility. J Food Sci Technol Mysore 54:244–252CrossRefGoogle Scholar
  124. Sciarini LS, Perez GT, de Lamballerie M, Leon AE, Ribotta PD (2012a) Partial-baking process on gluten-free bread: Impact of hydrocolloid addition. Food Bioprocess Tech 5:1724–1732CrossRefGoogle Scholar
  125. Sciarini LS, Ribotta PD, Leon AE, Perez GT (2010) Effect of hydrocolloids on gluten-free batter properties and bread quality. Int J Food Sci Technol 45:2306–2312CrossRefGoogle Scholar
  126. Sciarini LS, Ribotta PD, Leon AE, Perez GT (2012b) Incorporation of several additives into gluten free breads: effect on dough properties and bread quality. J Food Eng 111:590–597CrossRefGoogle Scholar
  127. Sharif MK, Butt MS, Anjum FM, Khan SH (2014) Rice bran: a novel functional ingredient. Crit Rev Food Sci Nutr 54:807–816PubMedCrossRefPubMedCentralGoogle Scholar
  128. Shepherd SJ, Gibson PR (2013) Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease. J Hum Nutr Diet 26:349–358PubMedCrossRefPubMedCentralGoogle Scholar
  129. Shewry PR, Halford NG, Belton PS, Tatham AS (2002) The structure and properties of gluten: an elastic protein from wheat grain. Philos Trans R Soc Lond B Biol Sci 357:133–142PubMedPubMedCentralCrossRefGoogle Scholar
  130. Shin M, Gang DO, Song JY (2010) Effects of protein and transglutaminase on the preparation of Gluten-free rice bread. Food Sci Biotechnol 19:951–956CrossRefGoogle Scholar
  131. Sivaramakrishnan HP, Senge B, Chattopadhyay PK (2004) Rheological properties of rice dough for making rice bread. J Food Eng 62:37–45CrossRefGoogle Scholar
  132. Skodje GI, Sarna VK, Minelle IH, Rolfsen KL, Muir JG, Gibson PR, Veierød MB, Henriksen C, Lundin KEA (2017) Fructan, rather than gluten, induces symptoms in patients with self-reported non-celiac gluten sensitivity. Gastroenterology 154(3):529–539.e2.  https://doi.org/10.1053/j.gastro.2017.10.040CrossRefPubMedPubMedCentralGoogle Scholar
  133. Sly AC, Taylor J, Taylor JRN (2014) Improvement of zein dough characteristics using dilute organic acids. J Cereal Sci 60:157–163CrossRefGoogle Scholar
  134. Smak C (1972) New approach to determine the brownness of bread crust. Correlation between crust color and protein content. Cereal Chem 49:554–560Google Scholar
  135. Smerdel B, Pollak L, Novotni D, Čukelj N, Benković M, Lušić D, Ćurić D (2012) Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. J Food Nutr Res 51:242–253Google Scholar
  136. Smith BM, Bean SR, Selling G, Sessa D, Aramouni FM (2017) Effect of salt and ethanol addition on zein-starch dough and bread quality. J Food Sci 82:613–621PubMedCrossRefPubMedCentralGoogle Scholar
  137. Souza E, Kruk M, Sunderman DW (1994) Association of sugar-snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats. Cereal Chem 70:601–605Google Scholar
  138. Staudacher HM, Gibson PR (2015) How healthy is a gluten-free diet? Br J Nutr 114:1539–1541PubMedCrossRefPubMedCentralGoogle Scholar
  139. Storck CR, Zavareze ED, Gularte MA, Elias MC, Rosell CM, Dias ARG (2013) Protein enrichment and its effects on gluten-free bread characteristics. LWT Food Sci Technol 53:346–354CrossRefGoogle Scholar
  140. Struyf N, Verspreet J, Courtin CM (2016) The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough. J Cereal Sci 69:111–118CrossRefGoogle Scholar
  141. Taylor JRN, Schober TJ, Bean SR (2006) Novel food and non-food uses for sorghum and millets. J Cereal Sci 44:252–271CrossRefGoogle Scholar
  142. Taylor JRN, Taylor J, Campanella OH, Hamaker BR (2016) Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. J Cereal Sci 67:22–34CrossRefGoogle Scholar
  143. Theethira TG, Dennis M (2015) Celiac disease and the gluten-free diet: consequences and recommendations for improvement. Dig Dis 33:175–182PubMedCrossRefPubMedCentralGoogle Scholar
  144. Torres MD, Arufe S, Chenlo F, Moreira R (2017) Coeliacs cannot live by gluten-free bread alone—every once in awhile they need antioxidants. Int J Food Sci Technol 52:81–90CrossRefGoogle Scholar
  145. Trappey EF, Khouryieh H, Aramouni F, Herald T (2015) Effect of sorghum flour composition and particle size on quality properties of gluten-free bread. Food Sci Technol Int 21:188–202PubMedCrossRefPubMedCentralGoogle Scholar
  146. Tubili C, Di Folco U, Hassan OMS, Agrigento S, Carta G, Pandolfo MM, Nardone MR (2016) Fiber enriched protein-free pasta and bread: is it a useful tool in chronic kidney disease in type 2 diabetes? Med J Nutr Metab 9:95–99CrossRefGoogle Scholar
  147. van Riemsdijk LE, Peigrom PJM, van der Goot AJ, Boom RM, Hamer RJ (2011a) A novel method to prepare gluten-free dough using a meso-structured whey protein particle system. J Cereal Sci 53:133–138CrossRefGoogle Scholar
  148. van Riemsdijk LE, van der Goot AJ, Hamer RJ (2011b) The use of whey protein particles in gluten-free bread production, the effect of particle stability. Food Hydrocoll 25:1744–1750CrossRefGoogle Scholar
  149. van Riemsdijk LE, van der Goot AJ, Hamer RJ, Boom RM (2011c) Preparation of gluten-free bread using a meso-structured whey protein particle system. J Cereal Sci 53:355–361CrossRefGoogle Scholar
  150. Vanin FM, Lucas T, Trystram G (2009) Crust formation and its role during bread baking. Trends Food Sci Technol 20:333–343CrossRefGoogle Scholar
  151. Velazquez N, Sanchez H, Osella C, Santiago LG (2012) Using white sorghum flour for gluten-free breadmaking. Int J Food Sci Nutr 63:491–497PubMedCrossRefPubMedCentralGoogle Scholar
  152. Vici G, Belli L, Biondi M, Polzonetti V (2016) Gluten free diet and nutrient deficiencies: a review. Clin Nutr 35:1236–1241PubMedCrossRefPubMedCentralGoogle Scholar
  153. Viebke C, Al-Assaf S, Phillips GO (2014) Food hydrocolloids and health claims. Bioact Carbohydr Diet Fibre 4:101–114CrossRefGoogle Scholar
  154. Wild D, Robins GG, Burley VJ, Howdle PD (2010) Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet. Aliment Pharmacol Ther 32:573–581PubMedCrossRefPubMedCentralGoogle Scholar
  155. Witczak T, Juszczak L, Ziobro R, Korus J (2017) Rheology of gluten-free dough and physical characteristics of bread with potato protein. J Food Process Eng 40:e12491CrossRefGoogle Scholar
  156. Wolter A, Hager A-S, Zannini E, Arendt EK (2013) In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. J Cereal Sci 58:431–436CrossRefGoogle Scholar
  157. Xing LC, Santhi D, Shar AG, Saeed M, Arain MA, Shar AH, Bhutto ZA, Kakar MU, Manzoor R, El-Hack MEA, Alagawany M, Dhama K, Ling MC (2017) Psyllium husk (Plantago ovata) as a potent hypocholesterolemic agent in animal, human and poultry. Int J Pharmacol 13:690–697CrossRefGoogle Scholar
  158. Xu J, Zhang H, Guo XN, Qian HF (2012) The impact of germination on the characteristics of brown rice flour and starch. J Sci Food Agr 92:380–387CrossRefGoogle Scholar
  159. Yano H, Fukui A, Kajiwara K, Kobayashi I, Yoza KI, Satake A, Villeneuve M (2017) Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism. LWT Food Sci Technol 79:632–639CrossRefGoogle Scholar
  160. Ylimaki G, Hawrysh ZJ, Hardin RT, Thomson ABR (1988) Application of response-surface methodology to the development of rice flour yeast breads—objective measurements. J Food Sci 53:1800–1805CrossRefGoogle Scholar
  161. Zandonadi RP, Assunçao Botelho RB, Coelho Araújo WM (2009) Psyllium as a substitute for gluten in bread. J Am Dietetic Assoc 109:1781–1784CrossRefGoogle Scholar
  162. Zhang D, Mu T, Sun H (2017) Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Carbohydr Polym 176:345–355PubMedCrossRefPubMedCentralGoogle Scholar
  163. Zhu F (2017) Properties and food uses of chestnut flour and starch. Food Bioprocess Technol 10:1173–1191CrossRefGoogle Scholar
  164. Zhu F (2018) Chemical composition and food uses of teff (Eragrostis tef). Food Chem 239:402–415PubMedCrossRefPubMedCentralGoogle Scholar
  165. Ziobro R, Juszczak L, Witczak M, Korus J (2016) Non-gluten proteins as structure forming agents in gluten free bread. J Food Sci Technol 53:571–580PubMedCrossRefPubMedCentralGoogle Scholar
  166. Ziobro R, Korus J, Juszczak L, Witczak T (2013a) Influence of inulin on physical characteristics and staling rate of gluten-free bread. J Food Eng 116:21–27CrossRefGoogle Scholar
  167. Ziobro R, Korus J, Witczak M, Juszczak L (2012) Influence of modified starches on properties of gluten-free dough and bread. Part II: quality and staling of gluten-free bread. Food Hydrocoll 29:68–74CrossRefGoogle Scholar
  168. Ziobro R, Witczak T, Juszczak L, Korus J (2013b) Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocoll 32:213–220CrossRefGoogle Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Food Technology Area, College of Agricultural EngineeringUniversity of ValladolidPalenciaSpain

Personalised recommendations