There is a significant increase in people who choose to follow an avoidance diet, especially excluding gluten. Unlike previously, there is now a demand for “no compromise” gluten-free cereal products that have the same properties as their wheat contain counterparts. This is very challenging for the bakers and the cereal technologists due to the functional role of the gluten network in some of these products. Numerous combinations of raw materials from natural sources have been studied and critically evaluated in this review. Most of the gluten-free products are made of native and modified starches blended with different hydrocolloids due to their structure-building and water binding properties. These ingredients are added to a gluten-free flour, such as rice and corn. The legislation framework, formulations for manufacturing of highly nutritional value bread, pasta, and cakes/biscuits as well as quality assurance aspects for the gluten-free manufacturers are discussed in this review.
|Name||Developing Food Products for Consumers with Specific Dietary Needs|