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Novel Approaches in Gluten-Free Bread Making: Case Study

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Challenges and Potential Solutions in Gluten Free Product Development

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Celiac disease is the most commonly reported human chronic gastrointestinal disease. The unique effectual therapy for victims with celiac disease is to pursue a diet free of gluten strictly. Currently, the rising occurrence of celiac diseases encourages global attentiveness for diverse favored gluten-free products. Therefore, the increasing requirement for high-quality gluten-free bread from natural compounds is increasing the want for novel approaches in gluten-free bread-making. Nevertheless, baking devoid of gluten, the chief component for bread texture, quality, and structure, is a great confront for every confectioner and cereal researchers. Various methods have been used to comprehend and develop a gluten-free bread system by monitoring various starch properties, flour sources, additives, and the use of technology or synergistic effect of these elements. Few works intended to evaluate or progress gluten-free bread technical or dietary attributes, whereas others aimed at manifold objectives. Some studies applied food science elements to develop the sensory property of gluten-free bread, mutually with nutritional aspects. Henceforth, the important focus of this book chapter is to confer the new approaches for gluten-free bread improvements in the past few years, including sourdough, the role of hydrocolloids, innovative techniques, and nutritional enhancement.

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Authors and Affiliations

  1. Department of Food Process Engineering, NIT Rourkela, Rourkela, Odisha, India

    E. J. Rifna & Madhuresh Dwivedi

  2. Department of Food Processing and Technology, Atal Bihari Vajpayee Vishwavidyalaya, Bilaspur, Chhattisgarh, India

    Rewa Kulshrestha

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  1. E. J. Rifna
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  2. Madhuresh Dwivedi
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  3. Rewa Kulshrestha
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Correspondence to Madhuresh Dwivedi .

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Editors and Affiliations

  1. Chief Technology Officer, Bluetribe Foods, Mumbai, India

    Navneet Singh Deora

  2. Bright LifeCare Private Limited, Gurugram, Haryana, India

    Aastha Deswal

  3. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India

    Madhuresh Dwivedi

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Rifna, E.J., Dwivedi, M., Kulshrestha, R. (2022). Novel Approaches in Gluten-Free Bread Making: Case Study. In: Singh Deora, N., Deswal, A., Dwivedi, M. (eds) Challenges and Potential Solutions in Gluten Free Product Development. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-88697-4_8

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