A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.

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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

Sustainability ◽

10.3390/su14020605 ◽

2022 ◽

Vol 14 (2) ◽

pp. 605

Author(s):

Meththa Ranasinghe ◽

Ioannis Manikas ◽

Sajid Maqsood ◽

Constantinos Stathopoulos

Keyword(s):

Current Knowledge ◽

Value Added ◽

Phoenix Dactylifera ◽

Research Area ◽

Bakery Products ◽

Comprehensive Overview ◽

Food Ingredients ◽

Baked Goods ◽

Industry Standards ◽

By Products

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

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The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽

10.3390/foods10123121 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3121

Author(s):

Alina Culetu ◽

Denisa Eglantina Duta ◽

Maria Papageorgiou ◽

Theodoros Varzakas

Keyword(s):

Rheological Properties ◽

Glycemic Index ◽

Specific Volume ◽

Quality Characteristics ◽

Dough Rheology ◽

Bakery Products ◽

Gluten Free ◽

Technological Properties ◽

Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

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Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

Foods ◽

10.3390/foods10071498 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1498

Author(s):

Laura Ramos ◽

Alicia Alonso-Hernando ◽

Miriam Martínez-Castro ◽

Jose Alejandro Morán-Pérez ◽

Patricia Cabrero-Lobato ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cost Effective ◽

Current Evidence ◽

Bakery Products ◽

Gluten Free ◽

Nutritional Properties ◽

Baked Goods ◽

Effective Technology ◽

Bibliographic Search

Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.

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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Foods ◽

10.3390/foods9030363 ◽

2020 ◽

Vol 9 (3) ◽

pp. 363 ◽

Cited By ~ 3

Author(s):

Maria Simona Chiş ◽

Adriana Păucean ◽

Simona Maria Man ◽

Vlad Mureşan ◽

Sonia Ancuţa Socaci ◽

...

Keyword(s):

Rice Flour ◽

Bakery Products ◽

Gluten Free ◽

Volatile Profile ◽

Free Products ◽

Baked Goods ◽

Textural Quality ◽

Sensory Features ◽

Textural Parameters ◽

Baked Products

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

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BIOSAFETY ASSESSMENT OF FLOUR AND YEASTS FOR BAKERY NEEDS ACCORDING TO MICROBIOLOGICAL INDICATORS

Collection of scholarly papers of Dniprovsk State Technical University (Technical Sciences) ◽

10.31319/2519-2884.37.2020.23 ◽

2021 ◽

Vol 2 (37) ◽

pp. 128-131

Author(s):

I. Коrnienko

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Poor Quality ◽

Bakery Products ◽

Gluten Free ◽

Different Types ◽

Unleavened Bread ◽

Microbiological Parameters ◽

Pure Cultures

The problem of non-compliance with microbiological safety indicators of finished bakery products and flour of different types is formulated. It is noted that the reason for the development of bread disease, which is caused by pathogenic and opportunistic microorganisms, is poor quality flour. The solution of the problem is offered by use of symbiosis of lactic acid bacteria as a part of leaven which possess antagonistic properties in relation to many activators. According to the results of microbiological research, pathogens of bread disease in wheat, spelled, oat and rye types of flour have been identified.The pathogenic microorganisms present in the flour lead to accelerated spoilage of bread, reducing its nutritional value and safety in terms of microbiological parameters. It is proposed to test the effectiveness of the use of biotechnological principles, which are based on the antagonistic properties of lactic acid bacteria. To determine the biosafety of the obtained yeast, microbiological studies were performed by seeding yeast samples on elective nutrient media Saburo, Blikfeldt, GMF agar, bifido- and lactoagar. An improved leaven formulation for baking needs with an increased titer of lactic acid bacteria, which have powerful antagonistic powers, has been developed. Experiments have shown the effectiveness of the use of symbiosis of pure cultures of lactic acid bacteria in the composition of leavens to suppress diseases of bread, namely pathogens – Aspergillus niger, Mycormucedoand Bacillus subtilis. The use of unleavened leavens with a high content of pure cultures of lactic acid bacteria in the practice of baking unleavened bread based on gluten-free types of flour contributes to the expansion of the range of functional bakery products.

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Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour

Journal of Applied and Natural Science ◽

10.31018/jans.v9i4.1552 ◽

2017 ◽

Vol 9 (4) ◽

pp. 2449-2455 ◽

Cited By ~ 3

Author(s):

Sukhmandeep Kaur ◽

Navjot Kaur

Keyword(s):

Rating Scale ◽

Negative Impact ◽

Percent Level ◽

Chenopodium Quinoa ◽

Sensory Attributes ◽

Bakery Products ◽

Gluten Free ◽

Overall Acceptability ◽

Significant Difference ◽

Quinoa Flour

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

Food and Bioprocess Technology ◽

10.1007/s11947-021-02650-x ◽

2021 ◽

Author(s):

Maria Di Cairano ◽

Nicola Condelli ◽

Marisa Carmela Caruso ◽

Nazarena Cela ◽

Roberta Tolve ◽

...

Keyword(s):

Negative Impact ◽

Heart Diseases ◽

Glycaemic Index ◽

Gluten Free ◽

Acceptance Threshold ◽

Baked Goods ◽

Chickpea Flour ◽

Starch Composition

AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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Expedience of the use of psyllium as structure former in the technology of gluten-free bakery products

FOOD RESOURCES ◽

10.31073/foodresources2018-10-28 ◽

2018 ◽

Vol 6 (10) ◽

pp. 232-236

Author(s):

Olha Pisarets ◽

◽

Nataliia Bela ◽

Inna Getman ◽

Anastasiia Semenova ◽

...

Keyword(s):

Bakery Products ◽

Gluten Free

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Protocol for a systematic review on the experience of informal caregivers for people with a moderate to advanced dementia within a domestic home setting

Systematic Reviews ◽

10.1186/s13643-020-01525-0 ◽

2020 ◽

Vol 9 (1) ◽

Author(s):

Charles James ◽

Catherine Walshe ◽

Katherine Froggatt

Keyword(s):

Systematic Review ◽

Negative Impact ◽

Current Knowledge ◽

Informal Caregivers ◽

Informal Caregiving ◽

Bibliographic Databases ◽

Future Research ◽

Advanced Dementia ◽

Home Setting ◽

Search Terms

Abstract Background The knowledge about the experience of informal caregivers who provide care to people with moderate to advanced dementia in a domestic home setting is limited. A consequence of long hours of caregiving in addition to dealing with normal challenges of daily living is their experience of a poor quality of life. Some of their experiences may be described in terms of a feeling of powerlessness to make changes during care provision. This feeling may also suggest an experience of moral distress. The aim of this systematic review is to synthesise qualitative evidence relating to these experiences. Methods This review adopts a narrative synthesis approach. A search will be conducted for studies written in the English language in the bibliographic databases MEDLINE Complete, CINAHL, EMBASE, PsycINFO, Web of Science and Academic Search Complete covering periods from 1984 to present. Included studies will be qualitative or mixed-methods designs. The search terms will be related to dementia and caregivers, and the process will be focused on dementia at the moderate to the advanced stages within the domestic home setting. Reference lists of included papers will also be searched for additional relevant citations. Search terms and strategies will be checked by two independent reviewers. The identification of abstracts and full texts of studies will be done by the author, while the quality and the risk of bias will also be checked by the two independent reviewers. Discussion Psychological distress is cited as an experience reported within informal caregiving. For the caregiver, it is associated with a negative impact on general health. To date, no synthesis exists on the specific experience of informal caregiving for people with moderate to advanced dementia within the domestic home setting. This review considers that variation of accounts contributes to how the informal caregivers’ general experience is explored in future research. This may enable gaps in current knowledge to be highlighted within the wider context of caregiving in the domestic home setting. Systematic review registration This review is registered with PROSPERO (CRD42020183649).

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