Trends in the development of gluten-free bakery products

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Volumn 38, Issue 1, 2014, Pages 21-36

  Badiu, Elena ^a   Aprodu, Iuliana ^a   Banu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Alternative technologies; Coeliac disease; Gluten free base flours

Indexed keywords

ALTERNATIVE TECHNOLOGIES; COELIAC DISEASE; GLUTEN-FREE;

EID: 84907994484     PISSN: 18435157     EISSN: 2068259X     Source Type: Journal    
DOI: None     Document Type: Review

References (68)

1. Ahmed, J., Ramaswamy, H.S., Inteaz, A.A., Alli, I., and Alvarez, P. 2007. Effect of highpressure treatment on rheological, thermal and structural changes in basmati rice flour slurry. Journal of Cereal Science, 46, 148-156.
2. Arendt, E.K., Moroni, A.V., Morrissey, J.P. and Dal Bello, F. 2010. Development of buckwheat and teff sourdoughs with the use of commercial starters. International Journal of Food Microbiollogy, 142,142-148
3. Arendt, E.K., Morrissey, A., Moore, M.M. and Dal Bello, F. 2008. Gluten free bread, In Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free cereal products and beverages (289- 320). Academic Press.
4. Banu, I. and Aprodu, I. 2012. Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation. European Food Research Technology, 234, 769-777.
5. Banu, I., Vasilean, I. and Aprodu, I. 2011. Effect of select parameters of the sourdough rye fermentation on the activity of some mixed starter culture. Food Biotechnology, 25, 275-291.
6. Bell, D.A. 1990. Methylcellulose as a structure enhancer in bread making. Cereal Food World, 35, 1001-1006.
7. BeMiller, J.N. 2008. Hydrocolloids. In Arendt, E.K., Dal Bello, F. (Eds.). Gluten-free cereal products and beverages (203-214). Academic Press.
8. Buchert, J., Cura, D.E., Ma, H., Gasparetti, C., Monogioudi, E., Faccio, G., Mattinen M., Boer, H., Partanen, R., Selinheimo, E., Lantto, R. and Kruus, K. 2010. Crosslinking Food Proteins for Improved Functionality. Annual Review of Food Science and Technology, 1, 113-138.
9. Catassi, C. and Fasano, A. 2008. Celiac disease. In Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free cereal products and beverages (1-27), Academic Press.
10. Cev, E.Z., Pascu, O. and Taban, S. 2010. Importance of duodenal biopsy during routine upper gastrointestinal endoscopy for diagnosis of celiac disease. Journal of Experimental Medical & Surgical Research, 1, 23-27.
11. Cohen, M.J., Tirado, C., Aberman, N.L. and Thompson, B. 2008. Impact of climate change and bioenergy on nutrition. International Food Policy Research Institute, FAO, Rome.
12. Collar, C., Martinez, J.C. and Rosell, C.M. 2001. Lipid binding of fresh and stored formulated wheat breads. Relationship with dough and bread technological performance. Food Science and Technological International, 7, 501-510.
13. Crockett, R., Ie, P. and Vodovotz, Y. 2011. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry, 129, 84-91.
14. Davidou, S., Le Meste, M., Debever, E. and Bekaert, D. 1996. A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids, 10, 375-383.
15. Dewettinck, K., van Bockstaele, F., Kuhne, B., van de Walle, D., Courtens, T.M. and Gellynck, X. 2008. Nutritional value of bread: influence of processing, Food Interaction and Consumer Perception. Journal of Cereal Science, 48, 243-257.
16. Di Cagno, R., De Angelis, M., Auricchio, S., Greco, L., Clarke, C. and De Vincenzi, M., et al. 2004. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilliis tolerated in celiac sprue patients. Applied and Environmental Microbiology, 70, 1088-1096.
17. Dobru, D., Pascu, O., Tanta, M., Gheorghe, C., Goldis, A., Balan, G., Olteanu, I., Fraticiu, A., Dumitru, E., Miutescu, E., Mulder C. and Podoleanu, S. 2003. The prevalence of coeliac disease at endoscopy units in Romania: routine biopsies during gastroscopy are mandatory (a multicentre study). Romanian Journal of Gastroenterology, 12, 97-100.
18. Gallagher, E., Gormley, T.R. and Arendt, E.K. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15, 143-152.
19. Gallagher, E., McCarthy, D., Gormley, R. and Arendt, E.K. 2004. Improving the quality of gluten-free products, Teagasc, Agriculture and Food Development Authority.
20. Garcia-Manzanares, A., Lucendo, A.J., Gonzalez-Castillo, S. and Moreno-Fernandez, J. 2011. Resolution of metabolic syndrome after following a gluten free diet in an adult woman diagnosed with celiac disease. World Journal of Gastrointestinal Pathophysiology, 2, 49-52.
21. Guarda, A., Rosell, C. M., Benedito, C. and Galotto, M.J. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18, 241-247.
22. Gujral, H.S. and Rosell, C.M. 2004. Functionality of rice flour modified with a microbial transglutaminase. Journal of Cereal Science, 39, 225-230.
23. Hansen, A. 2006. Sourdough bread. Taylor and Francis Group, LLC, 183:1-21.
24. Haque, A., Morris, E.R. 1994. Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking. Food Research International, 27, 379-393.
25. Holasova, M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J., Vavreinova, S., 2002. Buckwheat e the source of antioxidant activity in functional foods. Food Research International, 35, 207-211.
26. Huang, W., Li, L., Wanga, F., Wana, J., Tilley, M., Ren, C. and Wu, S. 2010. Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chemistry, 121, 934-939.
27. Huttner, E.K. and Arendt, E.K. 2010. Recent advancesin gluten-free baking and the current status of oats. Trends in Food Science & Technology, 21, 303-312.
28. Huttner, E.K., Dal Bello, F. and Arendt, E.K. 2010. Fundamental study on the effect of hydrostatic pressure treatment on the bread making performance of oat flour. European Food Research Technology, 230, 827-835.
29. Joye, I.J., Lagrain, B. and Delcour, J.A. 2009. Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking - A review. Journal of Cereal Science, 50, 11-21.
30. Kamara, M. T., Amadou, I., Tarawalie, F. and Huiming, Z. 2010. Effect of enzymatic hydrolysis on the functional properties of foxtail millet (Setaria italica L.) proteins. International Journal of Food Science and Technology, 45, 1175-1183.
31. Kamara, M. T., Zhu, K., Amadou, I., Tarawalie, F. and Zhou, H. 2009. Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. International Journal of Molecular Sciences, 10, 5224-5238.
32. Katina, K., Arendt, E., Liukkonen, K.H., Autio, K., Flander, L. and Poutanen, K. 2005. Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16, 104-112.
33. Korus, J., Grzelak, K., Achremowicz, K. and Sabat, R. 2006. Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Science and Technology International, 12, 489-495.
34. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047.
35. Liu, L., Herald, T.J., Wang, D., Wilson, J.D., Bean, S.R., Aramouni, F.M. 2012. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. Journal of Cereal Science, 55, 31-36.
36. Lopez, H.W., Adam, A., Leenhardt, F., Scalbert, A. and Remesy, C., 2001. Control of the nutritional value of bread. Industries des Cereales, 124, 15-20.
37. Lorenzo, G., Zaritzky, N.E. and Califano, A.N. 2009. Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase. Journal of Cereal Science, 50, 255-261.
38. Marco, C. and Rosell, C.M. 2008. Breadmaking performance of protein enriched, glutenfree breads. European Food Research Technology, 227, 1205-1213.
39. Mariotti, M., Lucisano, M., Ambrogina Pagani, M. and Ng, P.K.W. 2009. The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42, 963-975.
40. Minarro B., Albanell E., Aguilar N., Guamis B. and Capellas M. 2012. Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science, 56, 476-481.
41. Minarro, B. 2013. Development of gluten-free bread formulations, Universitat Autonoma de Barcelona.
42. Moroni, A.V., Arendt, E.K., Morrissey, J.P. and Dal Bello, F. 2010. Development of buckwheat and teff sourdoughs with the use of commercial starters. International Journal of Food Microbiology, 142, 142-148.
43. Mustalahti, K., Catassi, C., Reunanen, A., Fabiani, E., Heier, M., McMillan, S., Murray, L., Metzger, M.H., Gasparin, M., Bravi, E. and Maki, M. 2010. The prevalence of celiac disease in Europe: results of a centralized, international mass screening project. Coeliac EU Cluster, Project Epidemiology. Annals of Medicine, 42, 578-595.
44. Nunes, M.H.B., Ryan, L.A.M. and Arendt, E.K. 2009. Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research Technology, 229, 31-41.
45. Olatunji, O., Koleoso O.A. Oniwinde, A.B. 1992. Production of bread from composite flours. In 5th Quadrennial symposium on sorghum and millets (45-54), ICC Publishing, Austria.
46. Onyango, C., Unbehend, G. and Lindhauer, M.G. 2009. Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch. Food Research International, 42, 949-955.
47. Renzetti, S. and Arendt, E.K. 2009. Efects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free fours. European Food Research Technology, 229, 307-317.
48. Renzetti, S., Courtin, C.M., Delcour, J.A. and Arendt, E.K. 2010. Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background. Food Chemistry, 119, 1465-1473.
49. Renzetti, S., Dal Bello, F. and Arendt, E.K. 2008. Microstructure, fundamental rheology and baking characteristics of batters and breads from gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48, 33-45.
50. Riemsdijk L.E., Goot A.J., Hamer R.J. and Boom R.M. 2011. Preparation of gluten free bread using a meso-structured whey protein particle system. Journal of Cereal Science, 53, 355-361.
51. Rojas, J.A., Rosell, C.M. and Benedito De Barber, C. 1999. Pasting properties of different flour hydrocolloid systems. Food Hydrocolloids, 13, 27-33.
52. Rosell, C.M. and Marco, C. 2008. Rice, In Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free cereal products and beverages (81-100). Academic Press.
53. Rosell, C.M., Collar, C. and Haros, M. 2007. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids, 21, 452-462.
54. Rosell, C.M., Rojas, J.A. and Benedito de Barber, C. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15, 75-81.
55. Sabanis, D., Lebesi, D. and Tzia, C. 2009. Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Science and Technology, 42, 1380-1389.
56. Schober, T.J. and Bean, S.R. 2008. Sorghum and maize. In Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free cereal products and beverages (101-118). Academic Press.
57. Schober, T.J., Bean, S.R., Boyle, D.L. and Park, S.H. 2008. Improved viscoelastic zeinstarch doughs for leavened gluten-free breads: Their rheology and microstructure. Journal of Cereal Science, 48, 755-767.
58. Schober, T.J., Messerschmidt, M., Bean, S.R., Park, S.H. and Arendt, E.K. 2005. Glutenfree bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82, 394-404.
59. Sedej, I., Saka, M., Mandi, A., Misan, M., Tumbas, V. and Hadnaev, M. 2011. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. Journal of Cereal Science, 54, 347-353.
60. Silva, R.F. 1996. Use of inulin as a natural texture modifier. Cereal Foods World, 41, 792-795.
61. Storck C.R., Zavareze E.R., Gularte M.A., Elias M.C., Rosell C.M. and Dias A.R.G. 2013. Protein enrichment and its effects on gluten-free bread characteristics. LWT - Food Science and Technology, 53, 346-354.
62. Taylor, J.R.N. and Emmambux, M.N. 2008. Gluten free foods and beverages from millets. In Arendt, E.K., Dal Bello, F. (Eds.), Gluten-free cereal products and beverages (101- 118). Academic Press.
63. Taylor, J.R.N., Schober, T.J. and Bean, S.R. 2006. Novel food and non-food uses for sorghum and millet. Journal of Cereal Science, 44, 252-271.
64. Thompson, T. 2000. Folate, iron and dietary fibre contents of the gluten free diet. Journal of the American Dietetic Association, 1000, 1389-1396.
65. Torbica, A., Hadnaev, M. and Dapcevi, T. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24, 626-632.
66. Vogelmann, S.A., Seitter, M., Singer, U., Brandt, M.J. and Hertel, C. 2009. Adaptability of lactic acid bacteria and yeasts to sourdough prepared form cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology, 130, 205-212.
67. Zandonadi, R.P., Botelho, R.B.A. and Araujo, W.M.A. 2009. Psyllium as a Substitute for Gluten in Bread. Journal of American Diet association, 109, 1781-1784.
68. Zannini, E., Pontonio, E., Waters, D.M. and Arendt, E.K. 2012. Applications of microbial fermentations for production of gluten-free products and perspectives. Applied Microbiology Biotechnology, 93, 473-485.