![]() ![]() The increasing incidence of gluten related disorders promotes worldwide interests for development of gluten free bread. But many of the individuals are susceptible to gluten and are associated with the development of gluten related disorders even on ingestion of small amount of gluten. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.įor successful bread making process gluten has an important role to play. In recent years, studies about the nutritional improvement of these products have increased. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. A growing number of people consider gluten-free products to be healthier. There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. Sensory analysis revealed a preference for breads containing skim milk replacer, sodium caseinate and milk protein isolate. Ten and 20% additional water (trial 2) was added to the formulation and the resulting breads had higher volume, and a much softer crust and crumb texture. All of the powders increased crumb hardness (P<0.001) with the exception of demineralised whey powder. Crust L* values were significantly reduced. Powder addition generally decreased the crumb L*/b* (white/yellow) ratio. Increasing the inclusion levels of the powders decreased loaf volume (P<0.001) with a decrease of 8% for the highest level. Powder addition reduced loaf volume by circa 6% (P<0.001). The breads were tested 24 h after baking. Initially a fixed water level was used (trial 1) and the resulting batters were proofed and baked. A commercial wheat starch (Codex Alimentarius) gluten free flour was supplemented with seven dairy powders (0%, 3%, 6%, 9% inclusion rates based on flour weight). Gluten free breads often have poor crust and crumb characteristics and the current study was conducted to help alleviate this problem. ![]()
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