Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread

The growing demand for clean-label gluten-free bread is driving a reduction in additives, although their technological roles are not yet fully understood. This study evaluated the effect of progressively removing monocalcium phosphate, sodium bicarbonate, and mono- and diglycerides (MDG) on the quality of gluten-free bread during storage. Four formulations were prepared: a reference (RF) containing all additives, and three reduced-additive versions without monocalcium phosphate (FA), without monocalcium phosphate and sodium bicarbonate (FB), or without any additives (FC). Specific volume, moisture, water activity, crumb structure, color, and texture were assessed on days 1, 8, 15, and 22. Additive removal significantly affected bread quality: the formulation without leavening agents (FB) showed the lowest specific volume (≈2.8 cm³/g) and the highest crumb hardness (≈38 N), whereas the additive-free formulation (FC) achieved the highest specific volume (≈3.3 cm³/g) and a crumb structure comparable to the reference bread, with a higher void fraction (≈28%). During storage, all breads exhibited increasing hardness, although FC did not stale faster than RF, likely due to its higher specific volume after baking. The results confirm that sodium bicarbonate and monocalcium phosphate are essential for gas generation and structural development, while removal of MDG improved loaf volume without intensifying deterioration.