Gluten-free bakery products and pasta: south america and other countries
- Autores: María Alejandra García, Sonia Zulma Viña
- Localización: Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods / Eduardo Arranz Sanz (ed. lit.), Fernando Fernández Bañares (aut.), Cristina M. Rosell (aut.), Luis Rodrigo Sáez (aut.), Amado Salvador Peña (aut.), 2015, ISBN 978-84-943418-2-3, págs. 565-604
- Idioma: inglés
- Enlaces
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Resumen
Wheat-based bakery products are basic components in the diet ofmost countries all over the world. Intuitively, obtaining gluten-freebakery products of similar characteristics to wheat-based products is adifficult task and because of this, over the last decades extensiveresearch has been done to get gluten-free bread with the adequatecrumb structure and texture. Based on this research, this chapter willfocus on the strategies for the development of gluten-free bakeryproducts of good technological, sensory and nutritional properties. Ingluten-free products, wheat flour has to be replaced by a mixture offlour and starch from different sources. Nevertheless, for products likebread, pasta and some cookies, gluten network development isrequired; in this case, a gluten substitute –usually hydrocolloids– mustbe added in the formulation. Some other products, such as cakes,wafers and crepes, do not need this continuous network and, thus, theirgluten-free counterparts are more easily obtained. Gluten-free productsare usually very rich in starch and contain few proteins and fibers. Toovercome this problem, proteins and fibers are common ingredients inthese products. Additives and enzymes are being increasingly added togluten-free products, as well; but their functionality has to be exploredsince some discrepancies with their function in wheat-based andgluten-free products are observed.
