Understanding gluten-free dough for reaching breads with physical quality and nutritional balance
In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index.
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Format: | artículo biblioteca |
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John Wiley & Sons
2014
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Subjects: | Dough, Nutrition, Gluten-free, Process, Raw materials, Quality, Bread, |
Online Access: | http://hdl.handle.net/10261/110818 |
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dig-iata-es-10261-1108182020-04-07T11:34:06Z Understanding gluten-free dough for reaching breads with physical quality and nutritional balance Matos, María Estela Rosell, Cristina M. Dough Nutrition Gluten-free Process Raw materials Quality Bread In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index. The authors acknowledge the financial support of Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project IPT-2012-0487-060000), and the Generalitat Valenciana (Project Prometeo 2012/064). Peer Reviewed 2015-02-19T12:14:05Z 2015-02-19T12:14:05Z 2014 2015-02-19T12:14:05Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1002/jsfa.6732 issn: 1097-0010 Journal of the Science of Food and Agriculture 95: 653- 661 (2014) http://hdl.handle.net/10261/110818 10.1002/jsfa.6732 open John Wiley & Sons |
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Dough Nutrition Gluten-free Process Raw materials Quality Bread Dough Nutrition Gluten-free Process Raw materials Quality Bread Matos, María Estela Rosell, Cristina M. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
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In the last decade the development of gluten-free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten-free products and health. The increasing interest has prompted extensive research into the development of gluten-free foodstuffs that resemble gluten-containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten-free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread-making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten-free breads, and different strategies for improving it are reviewed. Gluten-free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten-free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index. |
format |
artículo |
topic_facet |
Dough Nutrition Gluten-free Process Raw materials Quality Bread |
author |
Matos, María Estela Rosell, Cristina M. |
author_facet |
Matos, María Estela Rosell, Cristina M. |
author_sort |
Matos, María Estela |
title |
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
title_short |
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
title_full |
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
title_fullStr |
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
title_full_unstemmed |
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
title_sort |
understanding gluten-free dough for reaching breads with physical quality and nutritional balance |
publisher |
John Wiley & Sons |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/110818 |
work_keys_str_mv |
AT matosmariaestela understandingglutenfreedoughforreachingbreadswithphysicalqualityandnutritionalbalance AT rosellcristinam understandingglutenfreedoughforreachingbreadswithphysicalqualityandnutritionalbalance |
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