| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Recent developments in gluten-free bread baking approaches: a review
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| Autores: |
WANG,Kun
LU,Fei
LI,Zhe
ZHAO,Lichun
HAN,Chunyang
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| Data: |
2017-12-01
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| Ano: |
2017
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| Palavras-chave: |
Celiac disease
Gluten-free bread
Process
Quality
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| Resumo: |
Abstract Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500001
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/1678-457x.01417
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.37 suppl.1 2017
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| Direitos: |
info:eu-repo/semantics/openAccess
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