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Foods 2016, 5(4), 87; doi:10.3390/foods5040087

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

University of Foggia, Services Center of Applied Research—Via Napoli, Foggia 25 71122, Italy
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Academic Editor: Manuela Mariotti
Received: 8 November 2016 / Revised: 8 November 2016 / Accepted: 30 November 2016 / Published: 9 December 2016
(This article belongs to the Special Issue Gluten-Free Foods)
View Full-Text   |   Download PDF [254 KB, uploaded 9 December 2016]

Abstract

The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste. View Full-Text
Keywords: pasta; bread; gluten-free food; hydrocolloids; proteins; enzymes; starch; extrusion-cooking; starch gelatinization pasta; bread; gluten-free food; hydrocolloids; proteins; enzymes; starch; extrusion-cooking; starch gelatinization
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Padalino, L.; Conte, A.; Del Nobile, M.A. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016, 5, 87.

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