Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

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dc.contributor.authorCapriles, Vanessa Dias [UNIFESP]
dc.contributor.authorArêas, José Alfredo Gomes
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2016-01-24T14:37:45Z
dc.date.available2016-01-24T14:37:45Z
dc.date.issued2014-09-01
dc.description.abstractThe evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life.en
dc.description.affiliationUniversidade Federal de São Paulo, Dept Biociencias, BR-11015020 Santos, SP, Brazil
dc.description.affiliationUniv São Paulo, Fac Saude Publ, Dept Nutr, BR-01246904 São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Dept Biociencias, BR-11015020 Santos, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIDFAPESP: 2012/17838-4
dc.format.extent871-890
dc.identifierhttps://dx.doi.org/10.1111/1541-4337.12091
dc.identifier.citationComprehensive Reviews in Food Science and Food Safety. Hoboken: Wiley-Blackwell, v. 13, n. 5, p. 871-890, 2014.
dc.identifier.doi10.1111/1541-4337.12091
dc.identifier.issn1541-4337
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/38124
dc.identifier.wosWOS:000340530000006
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safety
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.subjectBreaden
dc.subjectCeliac diseaseen
dc.subjectFood propertiesen
dc.subjectGluten-free fooden
dc.subjectNutrition qualityen
dc.titleNovel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Healthen
dc.typeinfo:eu-repo/semantics/article
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