Research Progress in the Gluten-free Bread Quality Improvement

HE Linyang; YANG Yang; CHEN Fenglian; BIAN Xin; LIU Xiaofei; SHI Yanguo; LI Xiaomei; LI Yunhui; LIU Ying; ZHANG Xiumin; TAN Bin; ZHANG Na

doi:10.13386/j.issn1002-0306.2020090033

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 439-447. > DOI: 10.13386/j.issn1002-0306.2020090033

HE Linyang, YANG Yang, CHEN Fenglian, et al. Research Progress in the Gluten-free Bread Quality Improvement[J]. Science and Technology of Food Industry, 2021, 42(17): 439−447. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090033.

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Research Progress in the Gluten-free Bread Quality Improvement

1.
Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150000, China
2.
Heilongjiang Wuchang Jinhe Rice Industry Co. Ltd., Wuchang 150200, China
3.
Beijing Institute of Food Science, Beijing 100000, China
4.
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China

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Received Date: September 03, 2020
Available Online: July 06, 2021

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Abstract

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.
- gluten-free bread,
- coeliac disease(CD),
- quality improvement

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References

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