Technological and nutritional applications of starches in gluten-free products

Abstract:

Nowadays the replacement of gluten by other raw material remains an open question. Numerous investigations have been carried out from different angles to mimic the properties of gluten. Complex formulations of gluten-free (GF) bread, as well as the stages of the production process, have been investigated. Nevertheless, despite substantial advances made in understanding and improving GF systems by assessing various ingbkp_redients, as of this writing there is no one raw material or defined ingbkp_redient to completely replace gluten. Moreover, taking into account that starch represents a main component of GF breads, the properties of starch, either native or modified, play an important role in the final properties of GF products. Thus, the knowledge of starch properties can provide a guideline to design GF products with adequate technological and nutritional quality.

Año de publicación:

2018

Keywords:

• starch
• Gluten free
• bread
• gelatinization
• Rheological properties

Fuente:

scopus