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A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products

Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets...

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Main Authors: Ronie, M.E., Zainol, M.K, Hasmadi Mamat
Format: Article
Language:English
English
Published: Rynnye Lyan Resources 2021
Subjects:
T1-995 Technology (General)
TX642-840 Cooking
Online Access:https://eprints.ums.edu.my/id/eprint/37153/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/37153/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/37153/
https://doi.org/10.26656/fr.2017.5(5).721
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spelling my.ums.eprints.371532024-01-22T02:48:24Z https://eprints.ums.edu.my/id/eprint/37153/ A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products Ronie, M.E. Zainol, M.K Hasmadi Mamat T1-995 Technology (General) TX642-840 Cooking Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets. One of the most challenging tasks in the development of gluten-free products is their quality. The purpose of this review is to describe the application of gluten-free flours in common bakery products such as bread, cakes, and biscuits. This article does summarize some functional ingredients such as hydrocolloids, protein, and enzymes and also the applications of novel technological approaches including high-pressure treatment, sourdough fermentation and extrusion technology. Overall, different approaches utilized in the improvement of gluten-free bakery products will lead to various quality outcomes. Rynnye Lyan Resources 2021-10 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/37153/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/37153/2/FULL%20TEXT.pdf Ronie, M.E. and Zainol, M.K and Hasmadi Mamat (2021) A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products. Food Research, 5. pp. 43-54. ISSN 2550-2166 https://doi.org/10.26656/fr.2017.5(5).721
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic T1-995 Technology (General)
TX642-840 Cooking
spellingShingle T1-995 Technology (General)
TX642-840 Cooking
Ronie, M.E.
Zainol, M.K
Hasmadi Mamat
A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
description Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets. One of the most challenging tasks in the development of gluten-free products is their quality. The purpose of this review is to describe the application of gluten-free flours in common bakery products such as bread, cakes, and biscuits. This article does summarize some functional ingredients such as hydrocolloids, protein, and enzymes and also the applications of novel technological approaches including high-pressure treatment, sourdough fermentation and extrusion technology. Overall, different approaches utilized in the improvement of gluten-free bakery products will lead to various quality outcomes.
format Article
author Ronie, M.E.
Zainol, M.K
Hasmadi Mamat
author_facet Ronie, M.E.
Zainol, M.K
Hasmadi Mamat
author_sort Ronie, M.E.
title A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
title_short A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
title_full A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
title_fullStr A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
title_full_unstemmed A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
title_sort review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products
publisher Rynnye Lyan Resources
publishDate 2021
url https://eprints.ums.edu.my/id/eprint/37153/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/37153/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/37153/
https://doi.org/10.26656/fr.2017.5(5).721
_version_ 1789425995233624064
score 13.211869

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