Gluten-Free Bread and Bakery Products Technology
Abstract
:1. Introduction
2. Raw Materials for Gluten-Free Bread and Bakery Products
3. Gluten-Free Dough Specifications
3.1. Proteins in Gluten-Free Dough and Products
3.2. Starch in Gluten-Free Dough and Products
- (a)
- Using enzyme preparations.
- (b)
- Application of hydrocolloids.
- (c)
- Using sourdough fermentation.
- (d)
- Suitable packaging method.
3.2.1. Use of Enzyme Preparations
3.2.2. Use of Hydrocolloids
3.2.3. Microbial Fermentation in Gluten-Free Bread Production
3.3. Gluten-Free Bread and Bakery Products Spoilage
3.4. New Technologies in Gluten-Free Dough and Bread Preparation
4. Clean Label vs. Gluten-Free Products
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
- Al-Toma, A.; Volta, U.; Auricchio, R.; Castillejo, G.; Sanders, D.S.; Cellier, C.; Mulder, C.J.; Lundin, K. European Society for the Study of Coeliac Disease (ESsCD) guideline for coeliac disease and other gluten-related disorders. United Eur. Gastroenterol. J. 2019, 7, 583–613. [Google Scholar] [CrossRef]
- Gabrovská, D.; Hálová, I.; Chrpová, D.; Ouhrabková, J.; Sluková, M.; Vavreinová, S.; Faměra, O.; Kohout, P.; Pánek, J.; Skřivan, P. Cereals in Human Nutrition (Obiloviny v Lidské Výživě), 1st ed.; Federation of the Food and Drink Industries of the Czech Republic: Prague, Czech Republic, 2015; pp. 44–49. [Google Scholar]
- Toth, M.; Vatai, G.; Koris, A. Consumers’ Acceptance, Satisfaction in Consuming Gluten-free Bread: A Market Survey Approach. Int. J. Celiac Dis. 2020, 8, 44–49. [Google Scholar]
- Codex Standard 118-1979. Available online: http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B118-1979%252FCXS_118e_2015.pdf (accessed on 9 January 2022).
- Wieser, H. Chemistry of gluten proteins. Food Microbiol. 2007, 24, 115–119. [Google Scholar] [CrossRef]
- Gluten Structure from the Database UNIPROT. Available online: https://www.uniprot.org/ (accessed on 22 January 2022).
- Gomez, A.; Ferrero, C.; Calvelo, A.; Añón, M.; Puppo, M. Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking. Int. J. Food Prop. 2011, 14, 583–598. [Google Scholar] [CrossRef]
- Culetu, A.; Susman, I.E.; Duta, D.E.; Belc, N. Nutritional and Functional Properties of Gluten-Free Flours. Appl. Sci. 2021, 11, 6283. [Google Scholar] [CrossRef]
- Djeghim, F.; Bourekoua, H.; Różyło, R.; Bieńczak, A.; Tanaś, W.; Zidoune, M.N. Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. Appl. Sci. 2021, 11, 4605. [Google Scholar] [CrossRef]
- Kirbas, Z.; Kumcuoglu, S.; Tavman, S. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. J. Food Sci. Technol. 2019, 56, 914–926. [Google Scholar] [CrossRef]
- Krishna, K.R.; Bejkar, M.; Du, S.; Serventi, L. Flax and wattle seed powders enhance volume and softness of gluten-free bread. Food Sci. Technol. Int. 2019, 25, 66–75. [Google Scholar] [CrossRef] [PubMed]
- Steffolani, E.; de la Hera, E.; Pérez, G.; Gómez, M. Effect of Chia on Gluten-Free Bread Quality. J. Food Qual. 2014, 37, 309–317. [Google Scholar] [CrossRef] [Green Version]
- Fratelli, C.; Santos, F.G.; Muniz, D.G.; Habu, S.; Braga, A.R.C.; Capriles, V.D. Psyllium improves the quality and shelf life of gluten-free bread. Foods 2021, 10, 954. [Google Scholar] [CrossRef] [PubMed]
- Genevois, C.E.; de Escalada Pla, M.F. Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread. Eur. Food Res. Technol. 2021, 247, 1477–1488. [Google Scholar] [CrossRef]
- Skendi, A.; Papageorgiou, M.; Varzakas, T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods 2021, 10, 1997. [Google Scholar] [CrossRef]
- Korus, J.; Achremowicz, B. Fiber preparations of different origin used as additives in baking gluten-free breads. Food Sci. Technol. Qual. 2004, 1, 65–73. [Google Scholar]
- Arslan, M.; Rakha, A.; ** gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocoll. 2018, 77, 629–635. [Google Scholar] [CrossRef]
- Lazaridou, A.; Duta, D.; Papageorgiou, M.; Belc, N.; Biliaderis, C.G. Effects of hydrocolloids on doughrheology and bread quality parameters in gluten-free formulations. J. Food Eng. 2007, 79, 10331047. [Google Scholar] [CrossRef]
- Hager, A.S.; Arendt, E.K. Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and theircombination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breadsbased on rice, maize, teff and buckwheat. Food Hydrocoll. 2013, 32, 195–203. [Google Scholar] [CrossRef]
- Belorio, M.; Gómez, M. Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods 2020, 9, 1548. [Google Scholar] [CrossRef]
- Zoghi, A.; Mirmahdi, R.S.; Mohammadi, M. The role of hydrocolloids in the development of gluten-free cereal-based products for coeliac patients: A review. Int. J. Food Sci. Technol. 2021, 56, 3138–3147. [Google Scholar] [CrossRef]
- Marti, A.; Bottega, G.; Franzetti, L.; Morandin, F.; Quaglia, L.; Pagani, M.A. From wheat sourdough to gluten-free sourdough: A non-conventional process for producing gluten-free bread. Int. J. Food Sci. Technol. 2015, 50, 1268–1274. [Google Scholar] [CrossRef]
- Maidana, S.D.; Finch, S.; Garro, M.; Savoy, G.; Gänzle, M.; Vignolo, G. Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria. LWT 2020, 125, 109189. [Google Scholar] [CrossRef]
- Moroni, A.V.; Dal Bello, F.; Arendt, E.K. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiol. 2009, 26, 676–684. [Google Scholar] [CrossRef] [PubMed]
- Rinaldi, M.; Paciulli, M.; Caligiani, A.; Scazzina, F.; Chiavaro, E. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chem. 2017, 224, 144–152. [Google Scholar] [CrossRef]
- Jagelaviciute, J.; Cizeikiene, D. The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread. LWT 2021, 137, 110457. [Google Scholar] [CrossRef]
- Olojede, A.O.; Sanni, A.I.; Banwo, K.; Adesulu-Dahunsi, A.T. Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT 2020, 129, 109576. [Google Scholar] [CrossRef]
- Puerta, P.; Garzón, R.; Rosell, C.M.; Fiszman, S.; Laguna, L.; Tárrega, A. Modifying gluten-free bread’s structure using different baking conditions: Impact on oral processing and texture perception. LWT 2021, 140, 110718. [Google Scholar] [CrossRef]
- Różyło, R.; Rudy, S.; Krzykowski, A.; Dziki, D.; Gawlik-Dziki, U.; Różyło, K.; Skonecki, S. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality. Int. J. Food Sci. Technol. 2014, 50, 313–322. [Google Scholar] [CrossRef]
- Melini, V.; Melini, F. Strategies to extend bread and GF bread shelf-life: From sourdough to antimicrobial active packaging and nanotechnology. Fermentation 2018, 4, 9. [Google Scholar] [CrossRef] [Green Version]
- Pitt, J.I.; Hocking, A.D. Fungi and Food Spoilage, 3rd ed; Springer: New York, NY, USA, 2009; pp. 401–404. [Google Scholar]
- Garcia, M.V.; Copetti, M.V. Alternative methods for mould spoilage control in bread and bakery products. Int. Food Res. J. 2019, 26, 737–749. [Google Scholar]
- Valerio, F.; De Bellis, P.; Di Biase, M.; Lonigro, S.L.; Giussani, B.; Visconti, A.; Lavermicocca, P.; Sisto, A. Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread. Int. J. Food Microbiol. 2012, 156, 278–285. [Google Scholar] [CrossRef] [PubMed]
- Axel, C.; Zannini, E.; Arendt, E. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Crit. Rev. Food Sci. Nutr. 2016, 57, 3528–3542. [Google Scholar] [CrossRef]
- Qian, M.; Liu, D.; Zhang, X.; Yin, Z.; Ismail, B.B.; Ye, X.; Guo, M. A review of active packaging in bakery products: Applications and future trends. Trends Food Sci. Technol. 2021, 114, 459–471. [Google Scholar] [CrossRef]
- Romão, B.; Botelho, R.B.A.; Alencar, E.R.; Nunes da Silva, V.S.; Bertoldo Pacheco, M.T.; Puppin Zandonadi, R. Chemical composition and glycemic index of gluten-free bread commercialized in Brazil. Nutrients 2020, 12, 2234. [Google Scholar] [CrossRef]
- Roman, L.; Belorio, M.; Gomez, M. Gluten-free breads: The gap between research and commercial reality. Compr. Rev. Food Sci. Food Saf. 2019, 18, 690–702. [Google Scholar] [CrossRef] [Green Version]
- Kurek, M.A.; Wyrwisz, J.; Karp, S. Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre. Food Meas. 2019, 13, 1864–1872. [Google Scholar] [CrossRef] [Green Version]
- Pasqualone, A. Bread Packaging: Features and Functions. In Flour and Breads and their Fortification in Health and Disease Prevention; Preedy, V.R., Watson, R.R., Eds.; Academic Press: London, UK, 2019; pp. 211–222. [Google Scholar]
- Valková, V.; Ďúranová, H.; Galovičová, L.; Vukovic, N.L.; Vukic, M.; Kačániová, M. In Vitro antimicrobial activity of lavender, mint, and rosemary essential oils and the effect of their vapours on growth of Penicillium spp. in a bread model system. Molecules 2021, 26, 3859. [Google Scholar] [CrossRef]
- Galovičová, L.; Borotová, P.; Valková, V.; Vukovic, N.L.; Vukic, M.; Štefániková, J.; Ďúranová, H.; Kowalczewski, P.Ł.; Čmiková, N.; Kačániová, M. Thymus vulgaris essential oil and its biological activity. Plants 2021, 10, 1959. [Google Scholar] [CrossRef] [PubMed]
- Axel, C.; Brosnan, B.; Zannini, E.; Furey, A.; Coffey, A.; Arendt, E.K. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. Int. J. Food Microbiol. 2016, 239, 86–94. [Google Scholar] [CrossRef] [PubMed]
- Axel, C.; Röcker, B.; Brosnan, B.; Zannini, E.; Furey, A.; Coffey, A.; Arendt, E.K. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiol. 2015, 47, 36–44. [Google Scholar] [CrossRef]
- Bartkiene, E.; Lele, V.; Ruzauskas, M.; Domig, K.J.; Starkute, V.; Zavistanaviciute, P.; Bartkevics, V.; Pugajeva, I.; Klupsaite, D.; Juodeikiene, G.; et al. Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation. Microorganisms 2020, 8, 64. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Zangeneh, M.; Khorami, S.; Khalegh, M. Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough. Food Sci. Nutr. 2020, 11, 6023–6030. [Google Scholar] [CrossRef]
- Quattrini, M.; Liang, N.; Fortina, M.G.; **ang, S.; Curtis, J.; Gänzle, M. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread. Int. J. Food Microbiol. 2019, 302, 8–14. [Google Scholar] [CrossRef]
- Jeong, D.; Hong, J.S.; Liu, Q.; Choi, H.; Chung, H. The effects of different levels of heat-treated legume flour on nutritional, physical, textural, and sensory properties of gluten-free muffins. Cereal Chem. 2020, 98, 392–404. [Google Scholar] [CrossRef]
- Villanueva, M.; Harasym, J.; Muñoz, J.M.; Ronda, F. Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance. Food Hydrocoll. 2019, 90, 472–481. [Google Scholar] [CrossRef] [Green Version]
- Boulemkahel, S.; Benatallah, L.; Besombes, C.; Allaf, K.; Zidoune, M.N. Impact of instant controlled pressure drop (DIC) treatment on the technological quality of gluten-free bread based on rice-field bean formula using design of experiments. Afr. J. Food Sci. 2021, 15, 121–130. [Google Scholar]
- Chhanwal, N.; Bhushette, P.R.; Anandharamakrishnan, C. Current perspectives on non-conventional heating ovens for baking process—A review. Food Bioprocess. Technol. 2019, 12, 1–15. [Google Scholar] [CrossRef]
- Rosell, C.M.; Aalami, M.; Mahdavi, S.A. Innovative Gluten-Free Products. In Innovative Processing Technologies for Healthy Grains; Pojic, M., Tiwari, U., Eds.; Wiley-Blackwell: Hoboken, NJ, USA, 2020; pp. 177–198. [Google Scholar] [CrossRef]
- Simsek, S.T. Evaluation of partial-vacuum baking for gluten-free bread: Effects on quality attributes and storage properties. J. Cereal Sci. 2020, 91, 102891. [Google Scholar] [CrossRef]
- Do Nascimento, K.d.O.; do Nascimento Dias Paes, S.; Ivanilda, M.A. A Review ‘Clean Labeling’: Applications of Natural Ingredients in Bakery Products. J. Food Nutr. Res. 2018, 6, 285–294. [Google Scholar] [CrossRef]
- Kajzer, M.; Diowksz, A. The clean label concept: Novel approaches in gluten-free breadmaking. Appl. Sci. 2021, 11, 6129. [Google Scholar] [CrossRef]
- Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on Food Additives. Available online: https://eur-lex.europa.eu/legal-content/PL/TXT/?uri=CELEX:32008R1333 (accessed on 15 December 2021).
- Karp, S.; Wyrwisz, J.; Kurek, M.A.; Wierzbicka, A. The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake. Food Sci. Technol. Int. 2019, 25, 618–629. [Google Scholar] [CrossRef] [PubMed]
- Montemurro, M.; Pontonio, E.; Rizzello, C.G. Design of a “Clean-Label” gluten-free bread to meet consumers demand. Foods 2021, 10, 462. [Google Scholar] [CrossRef] [PubMed]
- Carcelli, A.; Masuelli, E.; Diantom, A.; Vittadini, E.; Carini, E. Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization. Foods 2020, 9, 1105. [Google Scholar] [CrossRef] [PubMed]
Flour | Wheat Flour | Gluten-Free 1 | Gluten-Free 2 | Gluten-Free 3 | Gluten-Free 4 | Gluten-Free 5 |
---|---|---|---|---|---|---|
Nutritional Values | per 100 g | per 100 g | per 100 g | per 100 g | per 100 g | per 100 g |
Energy (kJ) | 1430 | 1517 | 919 | 1490 | 1497 | 1475 |
Energy (kcal) | 337 | 362 | 219 | 356 | 358 | 351 |
Fats (g) | 1 | 1.9 | 4.4 | 0.7 | 5.6 | 0.9 |
of which saturates (g) | 0.2 | 0.5 | 1.9 | 0.1 | 0.6 | 0.2 |
Carbohydrates (g) | 69 | 81.9 | 42 | 84 | 66 | 80 |
of which sugars (g) | 2 | 3.8 | <0.5 | <0.5 | 0.8 | 1.4 |
Proteins (g) | 12 | 3.2 | 2.3 | 2.4 | 7.2 | 2.7 |
Fiber (g) | 2 | - | 1.1 | - | 6.0 | 4.4 |
Salt (g) | <0.005 | 0.2 | 1.4 | 1.5 | 2.5 | 0.83 |
Fresh Bun | Conventional | Gluten-Free |
---|---|---|
Nutritional Values | per 100 g | per 100 g |
Energy (kJ) | 1352 | 1144 |
Energy (kcal) | 320 | 272 |
Fats (g) | 5.4 | 8.9 |
of which saturates (g) | 1.6 | 1.8 |
Carbohydrates (g) | 55.8 | 42 |
of which sugars (g) | 1.2 | 3.9 |
Proteins (g) | 10.0 | 4.4 |
Fiber (g) | 2.9 | 3.1 |
Salt (g) | 1.5 | 1.3 |
Wheat Flours | Gluten-Free Flours | |
---|---|---|
Raw materials | ||
swelling | good | better |
Dough | ||
repeated kneading | yes | no |
stickiness | no/small | typically high |
Dynamic oscillation rheometry | ||
G’storage modul | lower | higher |
G´´loss modul | lower | higher |
phase angle tg(d) | higher | lower |
Extensograph | ||
extensibility | high | poor |
extensibility resistance | high | mostly lower |
R/E ratio | mostly lower | mostly higher |
area under the curve (extensibility energy) | high | very low |
Farinograph | ||
development time | low | different according to the raw material |
stability | high | different according to the raw material |
degree of softening | not a clear trend | not a clear trend |
water binding | mostly lower | mostly higher |
Bread | ||
volume | high | low |
crust color | darker | light |
crust | crunchy | more moist, dense |
crumb elasticity | good | low |
porosity | good | low |
pore size | large | small |
staling rate | slow | faster |
crust moisture | optimal | more moist |
crumbliness | low | significantly higher |
hardness | soft | higher |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Šmídová, Z.; Rysová, J. Gluten-Free Bread and Bakery Products Technology. Foods 2022, 11, 480. https://doi.org/10.3390/foods11030480
Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods. 2022; 11(3):480. https://doi.org/10.3390/foods11030480
Chicago/Turabian StyleŠmídová, Zuzana, and Jana Rysová. 2022. "Gluten-Free Bread and Bakery Products Technology" Foods 11, no. 3: 480. https://doi.org/10.3390/foods11030480