期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2019
卷号：69
期号：1
页码：5-21
DOI：10.31883/pjfns-2019-0005
出版社：Walter de Gruyter GmbH
摘要：The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and fl avour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent fi ndings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with fl ours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfi l all quality requirements for bakery products as well as meet the needs of celiac consumers.
