Gluten-Free Bakery Products and Pasta

Abstract

Wheat-based bakery products are basic components in the diet of most countries all over the world. Intuitively, obtaining gluten-free bakery products of similar characteristics to wheat-based products is a difficult task and because of this, over the last decades extensive research has been done to get gluten-free bread with the adequate crumb structure and texture, Based on this research, this chapter will focus on the strategies for the development of gluten-free bakery products of good technological, sensory and nutritional properties. In gluten-free products, wheat flour has to be replaced by a mixture of flour and starch from different sources. Nevertheless, for products like bread, pasta and some cookies, gluten network development is required; in this case, a gluten substitute –usually hydrocolloids- must be added in the formulation. Some other products, such as cakes, wafers and crepes, do not need this continuous network and, thus, their gluten-free counterparts are more easily obtained. Gluten-free products are usually very rich in starch and, thus, lack proteins and fibers. To overcome this problem, proteins and fibers are common ingredients in these products. Additives and enzymes are being increasingly added to gluten-free products, as well; but their functionality has to be explored since some discrepancies with their function in wheat-based and gluten-free products are observed.