Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
Abstract
:1. Introduction
2. Gluten-Free Flours
2.1. Gluten-Free Flours for Pasta-Making
2.2. Gluten-Free Flours For Bread-Making
3. Hydrocolloids Adoption in Gluten-Free Products
3.1. Hydrocolloids Adoption in Gluten-Free Pasta
3.2. Hydrocolloids Adoption in Gluten-Free Bread
4. Proteins and Enzymes Adoption in Gluten-Free Products
4.1. Proteins and Enzymes in Gluten-Free Pasta
4.2. Proteins and Enzymes in Gluten-Free Bread
5. Technological Options to Improve Gluten-Free Products
5.1. Technological Options to Improve Gluten-Free Pasta
5.2. Technological Options to Improve Gluten-Free Bread
6. Conclusions
Author Contributions
Conflicts of Interest
References
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Hydrocolloids | Effects | References |
Chitosan Carboxymethylcellulose | Decrease of the adhesiveness and bulkiness. | [11] |
Hydroxyl-propyl-methyl-cellulose xanthan gum | Decrease of the gelatinization starch. | [11] |
Gum gellan gum Carboxymethylcellulose Pectin Agar Egg protein powder Tapioca starch Guar seed flour Chitosan | Changes in the rheological properties of starch network. | [11] |
Guar Gum | Increase of the hardness. | [72] |
Proteins and Enzymes | Effects | |
Milk proteins Egg proteins Whey proteins | Improvement in pasta texture and cooking quality. | [13,74,75,76,77] |
Transglutaminase | Improvement of the machining ability of gluten free dough. Improvement of the cohesiveness, chewiness, resilience and hardness. | [78,79] |
Technological Options | Effects | |
Extrusion-cooking process | Increase of the firmness, texture and flavor after cooking. Improvement of the cooking quality in terms of low cooking loss. | [80,81] |
Annealing | - | [82] |
High drying temperature | Increase of the firmness. Decrease of the cooking loss. Decrease of the elasticity. Increase of the proteins solubility. | [83,84] |
Hydrocolloids | Effects | References |
Xanthan gum | Increase of the resistance and consistency dough. Improvement of the hardness of gluten-free bread. Improvement of the dough cohesiveness. | [87] |
β-glucans | Increase of the loaf volume (1% and 2%), crumb porosity (1%) crumb firmness (2%). | [87] |
Carboxymethylcellulose Hydroxy-propyl-methyl-cellulose Pectin | Improvement of the bread quality parameters: specific volume, crust color, and crumb texture. | [91,93,96] |
Proteins and Enzymes | Effects | |
Eggs proteins | Increase of the dough loaf volume. | [97] |
Dairy proteins | Improvement of the texture loaf volume, taste and crust color. | [98] |
Cereal Protein: Corn, Kaffirin | Improvement of the bread structure and loaf volume. | [99] |
Legume protein: Soy, pea, lupine | Improvement of textural properties. Improvement of some sensory parameters (color, smell). | [100,101] |
Cyclodextrin glycosyl transferase | Increase of the shelf-life in gluten-free bread. | [102,103] |
Transglutaminase | Improvement of the rheological properties (consistency and elasticity). Improvement of the textural quality bread. | [104,105,106] |
Glutathione | Increase of the loaf volume. | [107,108] |
Protease | Increase of the loaf volume and crumb hardness Decrease of the bread chewiness. | [109] |
Technological options | Effects | |
Heat treatment flour | Increase of the dough viscosity, resistance and stiffness. Increase of the dough elasticity and loaf volume. | [110,111] |
High hydrostatic pressure (600 MPa) | Decrease of the specific volume and bread quality. Decrease of the staling rate of bread crumb Decrease of the loaf volume bread. | [112,113] |
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Padalino, L.; Conte, A.; Del Nobile, M.A. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016, 5, 87. https://doi.org/10.3390/foods5040087
Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods. 2016; 5(4):87. https://doi.org/10.3390/foods5040087
Chicago/Turabian StylePadalino, Lucia, Amalia Conte, and Matteo Alessandro Del Nobile. 2016. "Overview on the General Approaches to Improve Gluten-Free Pasta and Bread" Foods 5, no. 4: 87. https://doi.org/10.3390/foods5040087