Next Article in Journal
Calabrian Goji vs. Chinese Goji: A Comparative Study on Biological Properties
Previous Article in Journal
Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation
Article Menu

Export Article

Open AccessReview
Foods 2017, 6(4), 29; doi:10.3390/foods6040029

Starch Characteristics Linked to Gluten-Free Products

School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland
*
Author to whom correspondence should be addressed.
Academic Editor: Anthony Fardet
Received: 16 February 2017 / Revised: 20 March 2017 / Accepted: 31 March 2017 / Published: 6 April 2017
View Full-Text   |   Download PDF [1889 KB, uploaded 6 April 2017]   |  

Abstract

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products. View Full-Text
Keywords: gluten-free; morphology; composition; functional properties; modification; digestibility; starch gluten-free; morphology; composition; functional properties; modification; digestibility; starch
Figures

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).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Horstmann, S.W.; Lynch, K.M.; Arendt, E.K. Starch Characteristics Linked to Gluten-Free Products. Foods 2017, 6, 29.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top