Gluten-free Breadmaking Research Articles

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.

Potential of an ultra-high pressure-treated gluten-free mix as an improving ingredient in gluten-free breadmaking

Potential of an ultra-high pressure-treated gluten-free mix as an improving ingredient in gluten-free breadmaking

Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking

Availability of two water-soluble fractions in ripe banana on gluten-free breadmaking

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.

Kefir Enriched with Carob (Ceratonia siliqua L.) Leaves Extract as a New Ingredient during a Gluten-Free Bread-Making Process

This work is focused on the preparation of an innovative gluten-free (GF) bread with remarkable softness and antioxidant features over time. To overcome the technological inconveniences related to the removal of gluten from bread, the kefir beverage fortified with antioxidant vegetable extracts is employed as a functional ingredient in the bread-making process. In this context, carob (Ceratonia siliqua L.) leaves represent an outstanding source of active molecules and are proposed to enrich milk-based beverages. Different extraction strategies were evaluated, and the process was improved to select a solvent (water, ethanol, or hydroalcoholic solution) and methodology (Soxhlet or ultrasound-assisted extraction) able to guarantee the best performances in terms of yield and antioxidant capacity. For kefir addition, two varieties of carob leaves (Selvatica and Amele) are employed. Functional GF bread, obtained by partially replacing the water with the enriched kefir, is prepared, and the final product is characterized in terms of its antioxidant and rheological properties. The final product shows improved compositional and technological parameters over time.

The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking

The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase.

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

There is a global trend towards assuring more sustainable application of ingredients in food development, with emphasis in the nutrients recovering from agro-industrial by-products. Soybean extruded–expelled meal (SF) was explored to take an advantage from its nutrients; and its behaviour with pregelatinised cassava starch (PGS) and hydration levels (WC) as a contribution to technological improvement in gluten-free (GF) bread-making. The aim of this work was to study the effects of different levels of SF, PGS and WC on alveolar structure and final quality characteristics of GF bread formulation. A Box–Behnken experimental design and surface response methodology were applied. The final quality of GF breads was significantly affected by the addition of SF, PGS and WC, being the SF and WC the components with major impact. Lower levels of PGS and SF showed higher specific loaf volume with a softer crumb, faster recuperation of resilience and springiness, and less susceptibility to being disintegrated. The colour intensity and the uniformity of the alveolar crumb structure were enhanced by SF addition. Optimisation carried out to improve the physical and textural characteristics of bread, rendered a formulation with PGS 15.0 g × 100 g−1, SF 6.0 g × 100 g−1 and WC 160 g × 100 g−1. A size portion of GF bread (50 g) would increase 1.4- and 3.7-fold the protein and fibre intake, respectively. The addition SF and PGS with the adequate hydration level is promising for producing GF bread with an improved technological and nutritional profile, and could be useful to add value to an industrial by-product and reduce manufacturing cost.

The recent development of gluten-free bread quality using hydrocolloids

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.

Potencial da farinha de feijão no desenvolvimento de pão sem glúten com valor nutricional agregado

Apesar do expressivo crescimento da pesquisa e do mercado de produtos sem glúten, os pães sem glúten (PSG) ainda apresentam aparência, textura e sabor insatisfatórios, além de baixo conteúdo nutricional e curta vida de prateleira. Assim, a melhoria das propriedades tecnológicas e nutricionais dos PSG continua sendo um desafio. A incorporação de matérias-primas alternativas ricas em nutrientes e compostos bioativos, como as leguminosas, é uma estratégia para melhorar a qualidade nutricional e diversificar esses produtos. A farinha de feijão (FF) apresenta potencial como ingrediente alimentar, e sua utilização pode contribuir no desenvolvimento de novos produtos, fortalecendo a cadeia produtiva, além de promover a saúde e nutrição dos consumidores. Nesse contexto, o objetivo do estudo foi avaliar o potencial da FF na panificação sem glúten. O planejamento fatorial 22 foi utilizado para investigar os efeitos das variações dos níveis de FF (0 a 100% base farinha - bf) e de água (A) (150 a 200% bf) nas propriedades físicas, composição centesimal, e aceitabilidade dos PSG. Utilizou-se metodologia de superfície de resposta e análise de componentes principais para definir a formulação ótima. Os resultados indicam o potencial da FF na elaboração de PSG, demonstrando que a incorporação de 50% de FF foi capaz de aumentar o volume específico, diminuir a firmeza e dureza, além de possibilitar incremento dos teores de cinzas, proteínas e de fibra alimentar, obtendo-se PSG com alto teor de fibra.

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal.

Properties of ripe banana flour and application to gluten‐free breadmaking

Banana flour (BF) prepared from ripe banana fruit after different ripening periods was substituted for gluten to produce gluten-free bread based on several starches and cereal flours. The properties of the prepared BF were characterized. In the first breadmaking trial using a flour blend of BF and wheat starch (1:1 (w/w)), the optimal breadmaking conditions were defined. In the second breadmaking trial, the flour blend ratio of BF and wheat starch (1:9 (w/w)) was optimized. The highest specific volume (SV; 5.01 cm3/g) was obtained in the sample with 2-week BF and 70% water (% on a flour basis). The above optimal condition was applied to the other four starches and eight cereal flours. Higher SVs (3.53–4.21 cm3/g) could be observed in starches compared to cereal flours. The ripe banana flour was shown to have good potential as a substitute for gluten. Practical applications This research shows the usefulness of ripe banana flour (BF) as a substitute for gluten in gluten-free (GF) breadmaking. The findings revealed that the swelling ability on GF breadmaking was achieved when 10% BF was prepared from banana fruit treated at 20°C for 2 weeks was used as a substitute for gluten. The application of the BF for GF breadmaking was developed using four starches and seven cereal flours. The starches were superior to the cereal flours regarding bread quality.

Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria

Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FUA3171 and Lactobacillus fermentum FUA3165 from fermented sorghum, were used as inoculants to ferment chia and flaxseed sourdoughs used for sorghum gluten-free breadmaking. Compared to chemically acidified control, fermentation products present in oilseed sourdoughs after 24 h showed a marked increase of lactate, xylose, arabinose, free amino acids and hydrogen peroxide while glucose was undetectable. Sorghum-based laboratory breads manufactured with different percentages (0–40% w/w) of oilseeds sourdoughs fermented by W. cibaria CH28 and lactobacilli showed that those started with 30 and 40% of sourdoughs significantly improved specific volume and visual appearance compared to 100% sorghum breads. Sensory evaluation of gluten-free sorghum breads showed 40% of replacement as the most accepted by panelists who were also able to discriminate breads inoculated with fermented and unfermented chia dough. The use of chia sourdoughs fermented with selected autochthonous LAB strains as ingredient for gluten-free breadmaking, will have an impact in baked foods functionality and healthiness.

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten-free (GF) main ingredient owing its healthy pattern. The aim was to explore the GF breadmaking potential of Colocasia spp. cormels flour, thermally treated or blended with hydrocolloids (HPMC, xanthan gum, guar gum), enzymes (glucose oxidase or proteases) or potato starch. A total of eight formulations were used to obtain GF bread-like products. Resulting breads were characterized based on their technological quality, but also on their functional quality by in vitro starch digestion. Colocasia spp. cormels flour-based breads displayed similar quality parameters observed in previous reported GF formulations. The addition of an endoprotease allowed developing breads with higher specific volume, but the alcalase type protease increased crumb softness. In general, resulting GF breads contained higher SDS and RS fraction than RDS fractions. A better starch digestibility pattern than those previously reported in GF breads was also observed, which confirm the potential of Colocasia spp. cormels flour as novel nutritive source of GF flours.

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

The aim of this study was to explore the use of multifloral bee pollen (1, 2, 3, 4, and 5%) as a natural and functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the physical-chemical, technological and sensory properties of the obtained loaves. The properties of the dough during the mixing and leavening phases as well as the characteristics of breads just after baking and during storage were investigated. The addition of pollen appears not to have any influence on rheological characteristics of the enriched doughs when compared to the control. Increasing levels of pollen supplementation mirrored significant improvement of the resulting breads in the technological features such as volume, textural properties of crumb, crust and crumb color, crumb cell uniformity and crumb grain structure. The fortified breads were softer and showed a slower firming kinetic when compared to the control bread. Furthermore, the overall acceptability of GF breads fortified with bee pollen between 3% and 5% was higher than for the control. However, at the highest level of pollen supplementation, some detrimental effects (especially in terms of crumb texture and staling kinetic) were observed.

Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review.

The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

The applicability of Chios mastic gum (MG) in gluten-free breadmaking was investigated in rice flour blended with 0.5–20.0 g/100 g of gum. The presence of MG significantly (P < 0.05) increased Hencky strain from 0.726 to 0.730–0.738 and peak stress from 2.5 kPa to 7.3–10.4 kPa during elongation test. The presence of MG strengthened dough during frequency sweeps at 30 °C and during heating from 30 to 90 °C. Bread evaluation revealed limited applicability of MG. Loaf volume was not significantly (P < 0.05) impacted by the presence of MG. High rice crumb hardness was significantly improved only in bread with 0.5 g/100 g. Rising amounts of MG generally increased rice bread hardness, which may be related to the creation of small pores (0.0–2.0 g/100 g), nonporous areas (2.5–5.0 g/100 g) and the formation of dry crumb belt (10.0–20.0 g/100 g). The typical MG flavor reduced the overall acceptability of breads; only breads with 0.5–1.5 g/100 g of gum were acceptable for consumers.

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

Cereal β-glucan concentrates can be used in gluten-free breads to improve dough handling properties and quality of final products as well as to enhance their nutritional value; however, the presence of endogenous β-glucanases in rice flour, in combination with prolonged mixing, fermentation, and proofing time, can cause a substantial reduction in β-glucan molecular weight, affecting detrimentally their efficacy for bioactivity. In this study, microwave (MIWA) heating was applied to the rice flours before breadmaking at different flour water contents (13–25%) and treatment times (0-4 min) to reduce β-glucanase activity. Gluten-free breads made from the MIWA-treated rice flours were fortified with oat β-glucan concentrate to enhance their nutritional profile. The molecular weight of added β-glucan in the final products increased with increasing both flour water content and time of MIWA treatment, reflecting the magnitude of residual β-glucanase activity in the flour. Pretreatment with MIWA radiation for 4 min of the rice flour tempered at 25% moisture resulted in negligible residual β-glucanase activity and preserved to a great extent the molecular weight of β-glucans in the enriched breads. End-product quality was not affected by flour MIWA pretreatment, and even a slightly higher loaf specific volume was noted for breads made from the MIWA-treated flours (4 min MIWA at 25% moisture content) compared to that of untreated flour. These findings can contribute to the improvement of nutritional value of rice-based gluten-free breads for celiac consumers as well as of any β-glucan-containing yeast-leavened bakery product without altering its sensorial attributes. Additional studies are still required for further evaluation of the effect of more intense microwave treatment on rice flour and its application on breadmaking.