title: Functionality of alternative protein in gluten-free product development.
abstract: Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.
authors.affiliation: Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India navneetsinghdeora@gmail.com.
authors.forename: Navneet Singh
authors.initials: NS
authors.lastname: Deora
authors.affiliation: Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India.
authors.forename: Aastha
authors.initials: A
authors.lastname: Deswal
authors.affiliation: Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India.
authors.forename: Hari Niwas
authors.initials: HN
authors.lastname: Mishra
mesh_terms: D001939:Bread / Q000032:analysis; D002446:Celiac Disease / Q000178:diet therapy / Q000276:immunology; D055050:Diet, Gluten-Free; D005524:Food Technology; D005983:Glutens / Q000009:adverse effects / Q000737:chemistry*; D006801:Humans; D010940:Plant Proteins / Q000009:adverse effects / Q000737:chemistry
chemical_list: D010940:Plant Proteins; D005983:Glutens
keywords: Bakery products; celiac; food proteins; mechanical properties; microstructure