Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends

作者：Deora Navneet Singh^*; Deswal Aastha; Mishra Hari Niwas

来源：Food Engineering Reviews, 2014, 6(3): 89-104.

DOI：10.1007/s12393-014-9079-6

• Coeliac disease
• Gluten
• Dough rheology
• Enzymes

Gluten is one of the most important structure-building proteins responsible for the appealing quality and structure of wheat-based products. Its unique viscoelastic properties render the development of gluten-free dough having similar quality and structural properties, a highly challenging task, and form a major industrial hurdle. The development of gluten-free product till date remains a technologically intriguing area for researchers as well as food industries. Further, dough produced from gluten-free formulations lacks cohesive and elastic nature due to the absence of gluten that makes industrial handling of dough a greater challenge. However, in recent past, various alternative approaches have been adopted to modify functional attributes necessary for gluten-free dough development. These approaches could provide potential solution in the development of gluten-free products for coeliac community globally. Thus, considering the need and importance, this review specifically aims to discuss alternative approaches for gluten-free dough development, its underlying challenges and future scope.

• 出版日期2014-9