Abstract
SummaryAn increasing demand of gluten‐free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding ofGFproducts is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities ofGFbread, cake/muffin and pasta/noodle products. Some novel techniques used inGFproducts were discussed in this review. These techniques included the use of different alternative flours (includingGFcereals, pseudo‐cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared–microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used onGFproducts were also discussed.
Highlights
Gluten includes a mixture of over one hundred proteins prevalent in grains, for example, wheat, rye, spelt and barley (Wieser, 1996)
The simplest way to improve the structure of GF products is by adding other functional ingredients and additives to the wheat flour substitutes as reported by numerous authors (Arendt & Moore, 2006; Jankovic et al, 2015; Rocha Parra et al, 2015; Akesowan, 2016)
Mir et al (2015) used water chestnut flour with CMC (1%) to control moisture content and texture of GF cakes, while xanthan gum and xanthan–guar blend were used to increase the crumb porosity of GF eggless rice muffins (Singh et al, 2015) and GF rice cakes (Turabi et al, 2010)
Summary
An increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared–microwave combination baking and extrusion cooking).
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