Applications of Gluten-free Flours in Bakery Products Formulations: A Review

Author: Akriti Thakur, Jaismeen and Manmath Sontakke

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Abstract

Rising incidence related to gluten illness, have gained significant attention and more demand for gluten free diet. Generally, it is more difficult to make bakery and food products without gluten protein in wheat, barley and rye. It is necessary to find gluten-free substitute for baking ingredients as well as innovative ways to prepare existing ones. It is not limited with population with gluten-related problems, but also those who prioritize maintaining a healthy lifestyle and following a gluten-free diet, can be traced for the increase in demand for gluten-free goods. This review highlights potential of gluten free flour to as substitute to conventional wheat flour. The quality of gluten-free goods is among the most challenging things to develop. To produce gluten-free products, it is usual to fall back on the use of gluten-free flour either from cereal or from other grains, such as legumes or pseudo cereals. During products preparation, factors need to consider that affect the functionality of gluten-free flours. The main objective of this review is to provide an overview on the use of gluten-free flours in basic bakery products such bread, cakes, and cookies. This article also summaries various nutritional, functional, and physiochemical properties of different gluten-free flours and the applications of novel technological approaches. Various strategies used to enhance bakery goods free of gluten will produce a range of excellent results.

Keywords

Gluten free flour, amaranth flour, buckwheat flour, bakery products

Conclusion

The demand for Gluten free food is projected to continue increasing in the future. Gluten free food development is still technically difficult, although research continues to find innovative techniques and methods that could offer a more effective solution for gluten free product development. It could be possible to prepare non-gluten bakery products like bread, cakes, and biscuits using single or combination of flours consisting cereals, pseudocereals, and legumes. In addition to ingredients, the use of innovative technologies yields additional solutions for the manufacture of high-quality gluten free products. Extrusion technology has the potential to improve starch gelatinization, which results in better functional properties and structural attributes. High-pressure treatment has the potential to form protein networks and starch gelatinization. Overall, efforts in the future should be concentrated more on advanced technological strategies, particularly those involving the high-pressure process and extrusion technology, both of which are promising in terms of product quality and time efficiency. However, there are still very few findings, especially in gluten-free bakery goods other than bread.

References

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How to cite this article

Akriti Thakur, Jaismeen and Manmath Sontakke (2023). Applications of Gluten-free Flours in Bakery Products Formulations: A Review. Biological Forum – An International Journal, 15(5): 1018-1023.