A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities

Melaku Tafese Awulachew

doi:doi:10.11648/j.ijfsb.20210604.14

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A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities

Melaku Tafese Awulachew

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 4)

Received: 17 November 2021 Accepted: 3 December 2021 Published: 29 December 2021

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Abstract

Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.

Published in	International Journal of Food Science and Biotechnology (Volume 6, Issue 4)
DOI	10.11648/j.ijfsb.20210604.14
Page(s)	115-120
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Non-gluten Ingredients, Gum, Celiac Disease, Gluten-free Bread, Dough and Bread Quality

References

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Melaku Tafese Awulachew. (2021). A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. International Journal of Food Science and Biotechnology, 6(4), 115-120. https://doi.org/10.11648/j.ijfsb.20210604.14

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ACS Style

Melaku Tafese Awulachew. A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. Int. J. Food Sci. Biotechnol. 2021, 6(4), 115-120. doi: 10.11648/j.ijfsb.20210604.14

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AMA Style

Melaku Tafese Awulachew. A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. Int J Food Sci Biotechnol. 2021;6(4):115-120. doi: 10.11648/j.ijfsb.20210604.14

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@article{10.11648/j.ijfsb.20210604.14,
  author = {Melaku Tafese Awulachew},
  title = {A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {4},
  pages = {115-120},
  doi = {10.11648/j.ijfsb.20210604.14},
  url = {https://doi.org/10.11648/j.ijfsb.20210604.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.14},
  abstract = {Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.},
 year = {2021}
}

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TY  - JOUR
T1  - A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities
AU  - Melaku Tafese Awulachew
Y1  - 2021/12/29
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210604.14
DO  - 10.11648/j.ijfsb.20210604.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 115
EP  - 120
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210604.14
AB  - Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.
VL  - 6
IS  - 4
ER  -

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Author Information

Melaku Tafese Awulachew

Department of Food Science and Nutrition Research Program, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

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APA Style

Melaku Tafese Awulachew. (2021). A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. International Journal of Food Science and Biotechnology, 6(4), 115-120. https://doi.org/10.11648/j.ijfsb.20210604.14

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ACS Style

Melaku Tafese Awulachew. A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. Int. J. Food Sci. Biotechnol. 2021, 6(4), 115-120. doi: 10.11648/j.ijfsb.20210604.14

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AMA Style

Melaku Tafese Awulachew. A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. Int J Food Sci Biotechnol. 2021;6(4):115-120. doi: 10.11648/j.ijfsb.20210604.14

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@article{10.11648/j.ijfsb.20210604.14,
  author = {Melaku Tafese Awulachew},
  title = {A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {4},
  pages = {115-120},
  doi = {10.11648/j.ijfsb.20210604.14},
  url = {https://doi.org/10.11648/j.ijfsb.20210604.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.14},
  abstract = {Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities
AU  - Melaku Tafese Awulachew
Y1  - 2021/12/29
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210604.14
DO  - 10.11648/j.ijfsb.20210604.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 115
EP  - 120
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210604.14
AB  - Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.
VL  - 6
IS  - 4
ER  -

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