![]() However, studies showed limitations on gluten-free bread (GFB) from the technological and sensorial aspects such as pleasing appearance, texture, mouthfeel, and low crumb softness of GFB. ĭespite the demand for gluten-free (GF) products and flours (bakery, pastries, cakes, desserts and ice-creams, ready meals, dairy/dairy alternatives, meat/meat alternatives, condiments, seasonings and spreads, pasta and rice), studies have shown that among GF products, bread is the most required product by people that suffer GRD. However, it does not address the tolerable gluten limit. In Brazil, the legislation sets the obligatoriness, including a statement regarding the presence or absence of gluten in the label of industrial products. In Australia and New Zealand, legislation is stricter and states that to be considered “gluten-free”, food must not contain detectable gluten. In Argentina, the threshold set for GFF is 10 ppm. The European Union, United States, and Canada follow Codex’s limits for GFF (20 ppm). Most of them are based on the Codex Alimentarius Standard 118-1979 and recommend following good manufacturing practices to prevent gluten cross-contamination, ranging from country to country. There are specific regulations on gluten-free labeling worldwide. Gluten-free foods (GFF) are those that the gluten level does not exceed 20 ppm in total. Therefore, about 10% of the worldwide population follow a GFD. ![]() Also, individuals without GRD have been following GFD believing in its potential health benefits, despite the lack of scientific evidence. In addition to GRD individuals, their relatives follow the GFD to support GRD individuals’ treatment and avoid food cross-contamination. All of these conditions require following a strict gluten-free diet (GFD) as a treatment. Gluten-related disorders (GRD) include three primary forms of gluten reactions: allergic (wheat allergy), autoimmune disorders (celiac disease, dermatitis herpetiformis, gluten ataxia), and possibly immune-mediated (gluten sensitivity). Parallel to this, the literature shows that reactions exist against gluten in predisposed individuals. It displays important technological properties explaining its extensive use in the food industry as raw material and food additive. Gluten can retain the fermentation gases, thus responding by the bread’s volume, texture, and softness. Such structural changes lead to covalent (S-S) formation and non-covalent bonds, and hydrogen bonds that form gluten. In breadmaking, the mechanical energy supplied during the mixing process favors the hydration of prolamins (gliadins and glutenins) and induces conformational changes of these proteins. The gliadins contribute primarily to the dough’s viscosity, and glutenins are responsible for dough elasticity. Wheat is the only cereal that contains gliadins and glutenins in adequate concentrations to form gluten. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients. Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm 3/g. ![]() In this systematic review, we identified 259 studies that met inclusion criteria. ![]() This grain-free flatbread: A healthy bread alternative.This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator.Sweet potato toast (A healthy warm breakfast!).15 healthy lettuce-wraps for low-carb lunches.You can learn more about how we ensure our content is accurate and current by reading our editorial policy. We link primary sources - including studies, scientific references, and statistics - within each article and also list them in the resources section at the bottom of our articles. Medical News Today has strict sourcing guidelines and draws only from peer-reviewed studies, academic research institutions, and medical journals and associations. ![]()
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