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

Autor(es)

Capriles, Vanessa D. ^[1] ; Areas, Jose Alfredo G. ^[2]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY; v. 13, n. 5, p. 871-890, SEP 2014.
• Citações Web of Science: 66

Resumo

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)

• Processo FAPESP: 12/17838-4 - Aplicações de técnicas de planejamento experimental e análise de superfície de resposta para a otimização das propriedades tecnológicas, nutricionais e sensoriais de formulações de pães sem glúten
• Beneficiário: Vanessa Dias Capriles
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores