Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

Full text
Author(s):
Capriles, Vanessa D. [1] ; Areas, Jose Alfredo G. [2]
Total Authors: 2
Affiliation:
[1] Univ Fed Sao Paulo, Dept Biociencias, BR-11015020 Santos, SP - Brazil
[2] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, BR-01246904 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Review article
Source: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY; v. 13, n. 5, p. 871-890, SEP 2014.
Web of Science Citations: 66
Abstract

The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life. (AU)

FAPESP's process: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations
Grantee:Vanessa Dias Capriles
Support Opportunities: Research Grants - Young Investigators Grants