Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

Journal of the Science of Food and Agriculture

Volumn 95, Issue 4, 2015, Pages 653-661

  Matos, María E ^a   Rosell, Cristina M ^b  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bread; Dough; Gluten free; Nutrition; Process; Quality; Raw materials

Indexed keywords

ANALYSIS; BREAD; FOOD HANDLING; FOOD INDUSTRY; FOOD QUALITY; GLUTEN FREE DIET; HUMAN; MECHANICS; NOMENCLATURE; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; STANDARDS; TRENDS;

BREAD; DIET, GLUTEN-FREE; FOOD HANDLING; FOOD QUALITY; FOOD-PROCESSING INDUSTRY; HUMANS; MECHANICAL PHENOMENA; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; TERMINOLOGY AS TOPIC;

EID: 84922345050     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6732     Document Type: Review

References (85)

1. Moroni AV, Dal Bello F and Arendt EK, Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiol 6:676-684 (2009).
2. Cabrera-Chávez F and Calderón de la Barca AM, Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients. J Cereal Sci 52:337-341 (2010).
3. Houben A, Höchstötter A and Becker T, Possibilities to increase the quality in gluten-free bread production: an overview. Eur Food Res Technol 235:195-208 (2012).
4. Zannini E, Jones JM, Renzetti S and Arendt EK, Functional replacements for gluten. Annu Rev Food Sci Technol 3:227-245 (2012).
5. Denery-Papini S, Nicolas Y and Popineau Y, Efficiency and limitations of immunochemical assays for the testing of gluten-free foods. J Cereal Sci 30:121-131 (1999).
6. Rosell CM, Barro F, Sousa C and Mena MC, Cereals for developing gluten-free products and analytical tools for gluten detection. J Cereal Sci 59:354-364. (2013).
7. European Union, Commission Regulation 41/2009 of 21 January 2009, Concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. Off J Eur Union L 16:3 (2009). Available: http://www.csaceliacs.info/celiac_disease_defined_european_union_commission.jsp
8. Codex Alimentarius Commission. Codex Standard 118-1979 (2008).
9. Erickson DP, Campanella OH and Hamaker BR, Functionalizing maize zein in viscoelastic doughsystems through fibrous, β-sheet-rich protein networks: An alternative physicochemical approach to gluten-free breadmaking. Trends Food Sci Technol 24:74-81 (2012).
10. Gallagher E, Gormley TR and Arendt EK, Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15:143-152. (2004).
11. Marco C and Rosell CM, Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng 88:94-103 (2008).
12. Marco C and Rosell CM, Bread-making performance of protein enriched, gluten-free breads. Eur Food Res Technol 227:1205-1213 (2008).
13. Sciarini LS, Ribotta PD, León AE and Pérez GT, Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technol 3:577-585 (2010).
14. Torbica A, Hadnadev M and Dapcevic T, Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids 24:626-632 (2010).
15. Krupa-Kozak U, Wronkowska M and Soral-Śmietana M, Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J Food Sci 29:103-108 (2011).
16. Matos ME and Rosell CM, Quality indicators of rice based gluten free bread-like products: Relationships between dough rheology and quality characteristics. Food Bioprocess Technol 6:2331-2341 (2013).
17. Phimolsiripol Y, Mukprasirt A and Shoenlechner R, Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56:389-395 (2012).
18. Ziobro R, Witczak T, Juszczak L and Korus J, Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloids 32:213-220 (2013).
19. Matos ME and Rosell CM, Relationship between instrumental parameters and sensory characteristics in gluten-free breads. Eur Food Res Technol 235:107-117 (2012).
20. Matos ME and Rosell CM, Chemical composition and starch digestibility of different gluten free breads. Plant Food Human Nutr 66:224-230 (2011).
21. Mariotti M, Lucisano M, Pagani MA and Ng PKW, The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Res Int 42:963-975 (2009).
22. Brites C, Trigo MJ, Santos C, Collar C and Rosell CM, Maize-based gluten free: influence of processing parameters on sensory and instrumental quality. Food Bioprocess Technol 3:707-715 (2010).
23. Hathorn CS, Biswas MA, Gichuhi PN and Bowell-Benjamin AC, Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweet potato flour and high-gluten dough enhancers. LWT - Food Sci Technol 41:803-815 (2008).
24. Pruska-Kedzior A, Kedzior Z, Goracy M, Pietrowska K, Przybylska A and Spychalska K, Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol 227:1523-1536. (2008).
25. Krupa-Kozak U, Rosell CM, Sadowska J and Soral-Śmietana M, Bean starch has been reported as ingredient for gluten-free bread. J Food Process Pres 34:501-518 (2010).
26. Onyango C, Mutungi C, Unbehend G and Lindhauer MG, Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT - Food Sci Technol 44:681-686. (2011).
27. Onyango C, Mutungi C, Unbehend G and Lindhauer MG, Rheological and textural of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch. LWT - Food Sci Technol 44:687-693 (2011).
28. Krupa-Kozak U, Bczek N and Rosell CM, Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread. Nutrients 5:4503-4520 (2013).
29. Lazaridou A, Duta D, Papageorgiou M, Belc N and Biliaderis CG, Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033-1047 (2007).
30. Sabanis D, Lebesi D and Tzia C, Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT - Food Sci Technol 42:1380-1389 (2009).
31. Sciarini LS, Pérez GT, Lamballerie M, León AE and Ribotta PD, Partial-baking process on gluten-free bread: impact of hydrocolloid addition. Food Bioprocess Technol 5:1724-1732 (2012).
32. Sabanis D and Tzia C, Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Sci Technol Int 17:279-291 (2011).
33. Onyango C, Unbehend G and Lindhauer MG, Effect of cellulose derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch. Food Res Int 42:963-975. (2009).
34. Nunes MHB, Moore MM, Ryan LAM and Arendt EK, Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. Eur Food Res Technol 228:633-642 (2009).
35. Sciarini LS, Ribotta PD, Leon AE and Pérez GT, Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality. J Food Eng 111:590-597 (2012).
36. Crockett RIP and Vodovotz Y, Effects of soy protein isolate and egg white solids on physicochemical properties of gluten-free bread. Food Chem 129:84-91 (2011).
37. Miñarro B, Albanell E, Aguilar N, Guamis B and Capellas M, Effect of legume flours on baking characteristics of gluten-free bread. J Cereal Sci 56:476-481 (2012).
38. Marco C and Rosell CM, Effect of different protein isolates and transglutaminase on rice flour properties. J Food Eng 84:132-139 (2008).
39. Storck CR, Zavareze E, Arocha M, Elias CM, Rosell CM and Guerra AR, Protein enrichment and its effects on gluten-free bread characteristics. LWT - Food Sci Technol 53:346-354 (2013).
40. Gujral HS, Guardiola I, Carbonell JV and Rosell CM, Effect of cyclodextrin glycoxyl transferase on dough rheology and bread quality from rice flour. J Agric Food Chem 51:3814-3818 (2003)
41. Gujral H and Rosell CM, Functionality of rice flour modified by microbial transglutaminase. J Cereal Sci 39:225-230 (2004).
42. Gujral HS and Rosell CM, Improvement of the bread-making quality of rice flour by glucose oxidase. Food Res Int 37:75-81 (2004).
43. Moore MM, Heinbockel M, Dockery P, Ulmer HM and Arendt EK, Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83:28-36. (2006).
44. Renzetti S, Dal Bello F and Arendt EK, Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 48:33-45 (2008).
45. Renzetti S and Arendt EK, Effect of protease treatment on the baking quality of brown rice bread: from textural and rheological properties to biochemistry and microstructure. J Cereal Sci 50:22-28 (2009).
46. Renzetti S and Arendt EK, Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. Eur Food Res Technol 229:307-317 (2009).
47. Smerdel B, Pollak L, Novotni D, Čukelj N, Benković M, Lušić D, et al., Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates. J Food Nutr Res 51:242-253 (2012).
48. Kawamura-Konishi Y, Shoda K, Koga H and Honda Y, Improvement in gluten-free rice bread quality by protease treatment. J Cereal Sci 58:45-50 (2013).
49. Hamada S, Suzuki K, Aoki N and Suzuki Y, Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae. J Cereal Sci 57:91-97 (2013).
50. Krupa-Kozak U, Altamirano-Fortoul R, Wronkowska M and Rosell CM, Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts. Eur Food Res Technol 235:545-554 (2012).
51. Juszczak L, Witczak T, Ziobro R, Korus J, Cieslik E and Witczak M, Effect of inulin on rheological and thermal properties of gluten-free dough. Carbohydr Polym 90:353-360 (2012).
52. Ziobro R, Korus J, Juszczak L and Witczak T, Influence of inulin on physical characteristics and staling rate of gluten-free bread. J Food Eng 116:21-27 (2013).
53. Tieking M and Ganzle MG, Exopolysaccharides from cereal-associated lactobacilli. Trends Food Sci Technol 16:79-84 (2005).
54. Moreira R, Chenlo F and Torres MD, Effect of shortenings on the rheology of gluten-free doughs: study of chestnut flour with chia flour, olive and sunflower oils. J Texture Stud 43:375-383 (2012).
55. Moreira R, Chenlo F and Torres MD, Rheology of gluten-free doughs from blends of chestnut and rice flours. Food Bioprocess Technol 6:1476-1485 (2013).
56. de la Hera E, Talegón M, Caballero P and Gómez M, Influence of maize flour particle size on gluten free breadmaking. J Sci Food Agric 93:924-932 (2012).
57. Demirkesen L, Mert B, Sumnu G and Sahin S, Rheological properties of gluten-free bread formulations. J Food Eng 96:295-303 (2010).
58. Matos ME and Rosell CM, Quality indicators of rice-based gluten-free bread-like products: Relationships between dough rheology and quality characteristics. Food Bioprocess Technol 6:2331-2341 (2013).
59. Witczak M, Juszczak L, Ziobro R and Korus J, Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough. Food Hydrocolloids 28:353-360 (2012).
60. Pedrosa Silva Clerici MT, Airoldi C and El-Dash AA, Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread. LWT - Food Sci Technol 42:618-623 (2009).
61. de la Hera, Rosell CM and Gómez M, Particle size distribution affecting the starch enzymatic digestion and hydration of rice flour carbohydrates. Carbohydr Polym 98:421-427 (2013).
62. de la Hera E, Rosell CM and Gómez M, Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chem 151:526-531 (2014).
63. Gomez M, Talegón M and de la Hera E, Influence of mixing on quality of gluten-free bread. J Food Qual 36:139-145. (2013).
64. Bárcenas ME, Altamirano-Fortoul R and Rosell CM, Effect of high hydrostatic pressure treatment on bread dough. LWT - Food Sci Technol 43:12-19 (2010).
65. Vallons KJR, Ryan LAM and Arendt EK, Promoting structure formation by high pressure in gluten-free flours. LWT - Food Sci Technol 44:1672-1680 (2011).
66. Demirkesen I, Mert B, Sumnu G and Sahin S, Quality of gluten-free bread formulations baked in different ovens. Food Bioprocess Technol 6:746-753 (2013).
67. Thompson T, Folate, iron, and dietary fiber contents of the gluten-free diet. J Am Diet Assoc 100:1389-1396 (2000).
68. Dini C, García MA and Viña SZ, Non-traditional flours: frontiers between ancestral heritage and innovation. Food Funct 3:606-620 (2012).
69. Gularte MA, Gómez M and Rosell CM, Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food Bioprocess Technol 5:3142-3150 (2012).
70. Renzetti S, Dal Bello F and Arendt EK, Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 48:33-45 (2008).
71. Mezaize S, Chevallier S, Le Bail A and De Lamballerie M, Optimization of gluten-free formulations for French-style breads. J Food Sci 74:E140-E146 (2009).
72. Hager AS and Arendt E, Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids 32:195-203 (2013).
73. Mariotti M, Pagani MA and Lucisano M, The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids 30:393-400 (2013).
74. Calderón de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR and Cabrera-Chávez F, Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Food Hum Nutr 65:241-246 (2010).
75. Alvarez-Jubete L, Auty M, Arendt EK and Gallagher E, Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol 21:106-113 (2010).
76. Smith BM, Bean SR, Herald TJ and Aramouni FM, Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. J Food Sci 77:C684-C689 (2012).
77. Cappa C, Lucisano M and Mariotti M, Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality. Carbohydr Polym 98:1657-1666 (2013).
78. Suliburska J, Krejpcio Z, Regula J and Grochowicz A, Evaluation of the content and the potential bioavailability of minerals from gluten-free products. Acta Sci Pol Technol Aliment 12:75-79 (2013).
79. Kiskini A, Argiri K, Kalogeropoulos M, Komaitis M, Kostaropoulos A, Mandala I, et al., Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron. Food Chem 102:309-316 (2007).
80. Berti C, Riso P, Monti LD and Porrini M, In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts. Eur J Nutr 43:198-204 (2004).
81. Novotni D, Čukelj N, Smerdel B, Bituh M, Dujmić F and Ćurić D, Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough. J Cereal Sci 55:120-125 (2012).
82. Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Fielden H, Baldwin JM, et al., Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 34:362-366 (1981).
83. Wolter A, Hager AS, Zannini E and Arendt EK, In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten free bread. J Cereal Sci 58:431-436 (2013).
84. Capriles VD and Arêas JA, Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food Funct 4:104-110 (2013).
85. Pongjaruvat W, Methacanon P, Seetapan N, Fuongfuchat A and Gamonpilas C, Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads. Food Hydrocolloids 36:143-150 (2014).