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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Jordanna S Monteiro1, Priscila Farage2, Renata Puppin Zandonadi1
1Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil.
Foods (Basel, Switzerland)
|April 3, 2021
Summary
This systematic review analyzed gluten-free bread formulations, identifying key ingredients like rice flour and hydrocolloids that improve specific volume. Further research should integrate texture, color, and sensory data for comprehensive quality assessment.
Area of Science:
- Food Science
- Bakery Science
- Cereal Chemistry
Background:
- Gluten-free bread production faces challenges due to the absence of gluten, impacting texture and volume.
- Specific volume is a critical indicator for gluten-free bread quality, reflecting its structure and aeration.
Purpose of the Study:
- To systematically review gluten-free bread formulations using specific volume (≥ 3.5 cm³/g) as a primary quality metric.
- To identify effective ingredient combinations and additives that enhance gluten-free bread quality.
Main Methods:
- Systematic literature review of 259 studies, selecting 43 that met specific volume criteria.
- Analysis of formulation components, including flours, starches, proteins, transglutaminase (TGase), and hydrocolloids (e.g., hydroxypropylmethylcellulose - HPMC).
Main Results:
- Optimal gluten-free bread formulations often combine rice flour (low amylose variants), maize flour, various starches, proteins, TGase, and HPMC.
- While specific volume was a common metric, other quality parameters like texture, color, and sensory attributes varied across studies.
Conclusions:
- Ingredient combinations involving rice flour, starches, TGase, and HPMC are effective in achieving desirable specific volumes in gluten-free bread.
- A holistic approach, integrating specific volume with texture, color, sensory analysis, and shelf-life, is crucial for a comprehensive quality evaluation of gluten-free bread.
