Nutritional therapy - Facing the gap between coeliac disease and gluten-free food.
The market of gluten-free bakery products is considerably growing since better diagnostic methods allow identifying an increasing number of people suffering coeliac disease and other gluten-related disorders such as dermatitis herpetiformis, gluten ataxia, wheat allergy and non-coeliac gluten sensitivity. The only and safe treatment available nowadays for these types of disorders is to follow a strict and permanent lifelong gluten-free diet. Beside the people needing to follow a gluten-free diet for health reasons, a new segment of consumers has arisen who consume gluten-free products as a lifestyle choice. Among the bakery products, bread is a major staple food consumed daily all over the world. The dough and bread quality characteristics (such as gas retaining ability, mixing tolerance, resistance to stretch and extensibility and crumb structure) are mostly attributed to the presence of gluten. Despite the improved quality of gluten-free breads in the last number of years, most products on the market are still described as low quality product. In addition to the low overall quality of gluten-free products, the nutritional value of a large number of them is quite poor. In this context, this review gives an overview on the consumers, which need to follow a gluten-free diet for health reasons. The trends in this gluten-free bakery segment will also be reviewed based on the current analysis of marketing studies. An overview of the major ingredients used in gluten-free bread products will be given. The choice of the ingredients discussed in this paper is based on a comprehensive study of the leading gluten-free breads available on the market, as well as a detailed study of the scientific literature. The impact of the various ingredients on bread-making process and bread quality is also part of this review. Major emphasis will be placed on the application of sourdough as a means to improve gluten-free bread quality.
Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland. Electronic address: martina.foschia@ucc.ie.
Martina
M
Foschia
Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland. Electronic address: s.horstmann@ucc.ie.
Stefan
S
Horstmann
Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland. Electronic address: e.arendt@ucc.ie.
Elke K
EK
Arendt
Food and Nutritional Sciences, National University Cork, College Road, Cork, Ireland. Electronic address: e.zannini@ucc.ie.
Emanuele
E
Zannini
D001939:Bread; D002446:Celiac Disease / Q000175:diagnosis* / Q000178:diet therapy*; D003874:Dermatitis Herpetiformis / Q000175:diagnosis / Q000178:diet therapy*; D055050:Diet, Gluten-Free; D005983:Glutens / Q000009:adverse effects*; D006801:Humans; D008019:Life Style; D009753:Nutritive Value; D021182:Wheat Hypersensitivity / Q000175:diagnosis / Q000178:diet therapy*
D005983:Glutens
Coeliac disease; Dough quality; Gluten-free ingredients; Sourdough; bread