Abstract:
Gluten-free bread is the kind of bread that does not contain any gluten, it is specially made for people with gluten allergies. The lack of gluten protein in gluten-free bread makes this bread has poor air-holding performance, small product volume, poor flavor and other quality problems, resulting in poor processing performance. In order to satisfy consumers' demand for high-quality gluten-free bread, it is necessary to improve the quality of gluten-free bread. This article reviews the latest research progress on the quality improvement of gluten-free bread at home and abroad, including adding emulsifiers, hydrocolloids, proteins, enzymes and other exogenous substances, sourdough fermentation technology, sprouting technology and other traditional technologies and non-traditional baking technologies and other emerging technologies, at the same time, the prospects for the development of gluten-free bread are prospected.
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