Gluten-Free Bread from ingredients and nutrition point of view: A Mini-Review

  • Marcell Toth Szent Istvn University, Mnesi St. 44, 1118 Budapest, Hungary.
  • Gyula Vatai Szent Istvn University, Mnesi St. 44, 1118 Budapest, Hungary.
  • Andras Koris Szent Istvn University, Mnesi St. 44, 1118 Budapest, Hungary.

Abstract

Consistent gluten consumption leads to one of the most prevalent immune-mediated disorders i.e. celiac disease (CD). Gluten derived from wheat, rye and barley exhibit antigenic properties that may promote immune reactions in some receptive individuals. Hence, a life-long gluten-free diet (GFD) is being recommended as the best therapeutic treatment. Nevertheless, several research fonts have revealed that gluten-free (GF) products play a vital role in the diet, but bakery goods, especially gluten-free bread (GFB) indicate technological challenges and demonstrate sensory, nutritional and quality imbalances. To overcome these issues, numerous investigations such as raw materials or processing technologies are being carried out. To the best of our knowledge, to date no permanent solution has been evolved for replacing the gluten completely, though the combination of certain ingredients, additives and technologies are providing promising results, keeping the door open for further improvements. This review aims to collect recent information on approaches, improvements and still existing gaps in GF bread making.
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How to Cite
Toth, M., G. Vatai, and A. Koris. “Gluten-Free Bread from Ingredients and Nutrition Point of View: A Mini-Review”. Emirates Journal of Food and Agriculture, Vol. 32, no. 9, Nov. 2020, pp. 634-9, doi:https://doi.org/10.9755/ejfa.2020.v32.i9.2145. Accessed 8 Aug. 2022.
Section
Review Article