Trends in the development of gluten-free bakery products

Abstract

Food intolerance became an important public health concern, and identification of effective strategies for prevention is required. There is an increasing incidence of coeliac disease or other allergic reactions/intolerances to gluten, so the coeliac disease became one of the most common food intolerances. This intolerance can be present at any age, from early childhood to elderly. The present paper presents an overview of the results/approaches of the latest scientific investigations on gluten-free products based on (i) the use of different gluten-free base flours (rice, maize, sorghum, oat, buckwheat, amaranth, quinoa, teff); (ii) the use of different ingredients/additives (starches, dairy products, egg proteins, dietary fibre, gum and hydrocolloids) for improving nutritional quality and consumer acceptability; (iii) developing alternative technologies such as enzymatic or sourdough technology and high hydrostatic pressure processing.