Functional gluten alternatives

Abstract

The demand for gluten-free products is ascending steadily, paralleling the increase in prevalence and incidence of celiac disease and other allergic reactions or intolerances to gluten consumption. The replacement of gluten presents a major technological challenge, as its visco-elastic properties largely determine the breadmaking performance of wheat flour. Various gluten-free formulations apply mixtures of rice or corn flour and different hydrocolloids or starches to mimic the unique properties of gluten. However, gluten-free products containing gums and starches as gluten replacements lack in essential nutrients. Therefore, replacing standard gluten-free formulations with those made from alternative grains like buckwheat may impart nutritional benefits. This chapter reviews the literature on gluten-free bakery products, including both hydrocolloid-based and pseudo-cereal-based formulations. A special emphasis is given to ongoing research in our laboratory related to gluten-free bread and cookies containing rice and buckwheat flour. The optimal gluten-free formulations were created by comparing the rheological properties of different rice and buckwheat flour mixtures to properties of wheat flour assessed by using Mixolab. Subsequently, rice, buckwheat and wheat flours were evaluated by electrophoretic and electron-microscopic analysis. Moreover, the influence of buckwheat flour type and content on rheological, textural, sensory properties of gluten-free dough, bread and cookies was investigated. © 2011 by Nova Science Publishers, Inc. All rights reserved.