Nutritional and sensory challenges of gluten-free bakery products: a review

Stantiall, SE
Serventi, Luca
Journal Article
Fields of Research
ANZSRC::070306 Crop and Pasture Nutrition , ANZSRC::111712 Health Promotion , ANZSRC::3006 Food sciences , ANZSRC::3210 Nutrition and dietetics
There is a growing need for gluten-free bakery products. Currently, gluten-free bakery products deliver lower protein, fibre and mineral content and elevated glycaemic index (GI) than gluten-containing foods. Only a mixture of rice and buckwheat flour or a low addition of either egg white or whey protein, has shown potential for the improvement of both nutrition and sensory qualities. To increase the fibre content, isolated cereal fibre and soluble fibre isolates have been incorporated into gluten-free formulations with some sensory success. Studies have shown that the GI of modern gluten-free products is no longer a major concern with the improvement of ingredient formulations and processing methods. The currently low mineral content can be increased with the use of mineral-rich ingredients such as amaranth, buckwheat or flaxseed flour. Nonetheless, consumers still show a preference to refined, low fibre breads over wholegrain fibre-rich bread.
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