Recent developments in gluten-free bread baking approaches: a review
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876487329336524800 |
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| author | Kun WANG |
| author_facet | Kun WANG |
| contents | Recent developments in gluten-free bread baking approaches: a review Kun WANG Fei LU Zhe LI Lichun ZHAO Chunyang HAN Agrociencias gluten process quality free bread Celiac disease 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. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591001 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953591001 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Recent developments in gluten-free bread baking approaches: a review Kun WANG Agrociencias gluten process quality free bread Celiac disease Recent developments in gluten-free bread baking approaches: a review Kun WANG Fei LU Zhe LI Lichun ZHAO Chunyang HAN Agrociencias gluten process quality free bread Celiac disease 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. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591001 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| title | Recent developments in gluten-free bread baking approaches: a review |
| topic | Agrociencias gluten process quality free bread Celiac disease |
| url | https://www.redalyc.org/articulo.oa?id=395953591001 |