![]() ![]() (2019) evaluated the effect of 1% (total base) addition of flax seed powders from flax ( Linum usitatissimum) and acacia seed powder on the pasting properties, texture and volume of gluten-free bread. The use of enzyme preparations improves the colour of crumbs, supports the production of flavors, increases specific volume and prevents starch retrogradation. Soluble fiber improves dough coarse fiber reduces gas retention. The key parameters are fiber length, polymerization degree, soluble/insoluble fiber ratio and fiber interactions with other ingredients. This is due to the ability to bind water, form a gel and thicken. Besides the beneficial health effects, fiber improves texture, specific volume, apparent viscosity, consistency, texture, sensory quality and shelf life. The addition of fiber, through its hydration, affects the quality of the bread. In addition to basic gluten-free ingredients such as gluten-free flours and starches, technologically and nutritionally functional ingredients such as hydrocolloids of cereal and non-cereal origin, fruit or vegetable fiber, flax and chia seeds, psyllium, modified starches (e.g., ) and proteins from many sources need to be added to achieve sufficient bread volume, crumb softness and shelf life. Celiac disease is caused by two amino acid sequences: ProSer-Gln-Gln (PSQQ) and Gln-Gln-Gln-Pro (QQQP). All subfractions of α-/β-/γ-/ω-gliadins can cause celiac disease in predisposed individuals, and ω-5 gliadins allergic reaction. Wheat gliadin fractions are divided into four subfractions: α-, β-, γ- and ω-gliadins ( Figure 1 and Figure 2). The relationship between oat prolamins and celiac disease is still the subject of debate. In particular, the prolamins of wheat (as well as spelt, Khorasan, einkorn and emmer), rye and barley and their hybrids (Triticale, Tritordeum) cause a disease in predisposed individuals, which is called celiac disease. Prolamins and glutelins are represented by a number of related proteins with somewhat different amino acid composition and structure (e.g., gliadin proteins are usually up to several dozen for each wheat variety). The result is a three-dimensional sufficiently strong and flexible continuous network capable of maintaining a large volume of gas, and thus ensuring the sufficient volume, shape and texture of the products. This gel is formed after the addition of water and kneading, when the wheat proteins gliadins and glutenins swell, and with the simultaneous access of oxygen as a complex, a three-dimensional viscoelastic system (gluten in the original technological sense) is created which ensures the required viscoelastic properties of the dough. In this sense, gluten is a specific structure, a viscoelastic gel that gives wheat dough and bakery products its unique properties. ![]() They are the most important cereal proteins from a technological point of view. ![]() ![]() Water-insoluble prolamins and glutelins (collectively referred to as gluten) usually make up 70–80% of cereal grain proteins. The acceptance of a gluten-free diet, and at the same time, the acceptance of gluten-free bread in adults diagnosed with gluten intolerance later in life, is more difficult.Īccording to Codex Standard 118-1979, gluten represents a protein fraction from wheat, rye, barley, oats or their hybrids and derivatives that some people are intolerant to and that is insoluble in water and 0.5 M sodium chloride solution. Gluten-free products are easily accepted by people who have been suffering from gluten intolerance since childhood. The taste of these products is also different, depending, of course, on the ingredients used. Gluten-free breads usually have a less flexible crumb, which hardens faster, and which is easy to crumble. (2020) have shown that 70.8% of the asked consumers were dissatisfied with gluten-free breads due their texture and taste. Gluten-free bread and other gluten-free bakery products are very unusual for a consumer accustomed to classic wheat or wheat–rye bread. The use of them is intended to change the recipe and the production technology. These include the use of hydrocolloids, sourdough or enzyme preparations. Because of the absence of gluten, other substances needed to maintain the texture, volume, satisfactory crumb, shelf life and sensory quality must be used. The main challenges for food technologists are bread, bakery products, pastry and pasta. A gluten-free diet requires the use of gluten-free cereals-corn, rice, sorghum, millet, teff-and pseudo-cereals-buckwheat, quinoa, amaranth, canihua-but also other foods that are naturally gluten-free-potatoes, tapioca, nuts, oilseeds, legumes, fruits and vegetables. Gluten consumption leads to a range of gluten-related disorders, such as coeliac disease, dermatitis herpetiformis (cutaneous manifestation of coeliac disease), gluten ataxia and non-coeliac gluten sensitivity. A gluten-free diet is the only treatment for people suffering from gluten intolerance. ![]()
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