A recent review has looked at the main strategies adopted by the food industry to improve the quality of pasta and bread made without gluten. Without gluten, which is normally used to enhance the textural properties of these traditionally wheat-based products, the alternatives currently present on the market are said to be far from what the consumer is looking for.
The open access review article looks at the different types of gluten-free flours and the best ones to use for each product type. Similarly, the uses for different types of food hydrocolloids are also examined. This includes ingredients derived from seaweed, plants, microorganisms, as well as modiﬁed bio-polymers created by enzymatic or chemical modiﬁcation of cellulose and starch. A further section, on technological options to improve gluten-free bread and pasta, focuses on the application of heat and pressure to improve the texture and structural properties of ingredients used as a substitute to gluten-containing cereals.
There is no single raw material, additive or ingredient that can completely substitute the functional properties of gluten, but the combination of raw materials, ingredients and proper production technologies could improve the quality of gluten-free products.
Reference: Padalino et al. 2016 Foods. Vol. 5(4). pii: E87. DOI: 10.3390/foods5040087.
Download the full paper here.