Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
Adv Food Nutr Res. 2022;99:189-238. doi: 10.1016/bs.afnr.2021.11.005. Epub 2021 Dec 9.
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
由于某些人群在过去几十年中有所增加，他们需要从饮食中消除麸质，因此全球对无麸质产品的需求日益增长。越来越多的人认为无麸质产品更健康。然而，由于麸质网络在其发展中的重要作用，制作无麸质产品（如面包）是一项技术挑战。然而，其他产品，如通常用小麦粉制作的蛋糕和饼干，由于麸质在其生产中不起重要作用，因此可以很容易地用无麸质淀粉或面粉来制作。为了在这些制作中替代小麦粉，有必要使用无麸质淀粉和/或面粉和麸质替代品。此外，在这些配方中加入其他成分，如蛋白质、纤维、糖或油，以及修改小麦粉配方中它们的数量，可能会很方便。关于无麸质面粉，还需要了解影响其功能的参数，以获得常规产品。这些问题导致无麸质产品的可用性较低，其质地较差，味道较差，价格也比含麸质的同类产品更贵。这些问题部分得益于对这些产品、其成分和生产方法的研究而得到解决。近年来，关于这些产品的营养改善的研究有所增加。本章深入探讨了生产无麸质产品所用的主要成分、制作无麸质面包、蛋糕和饼干的工艺以及这些产品的营养质量。
