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Int J Food Sci Nutr. 2008 Feb;59(1):11-23.

Hydrocolloids in gluten-free breads: a review.

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Department of Food Science, Faculty of Agriculture & Food Science, University of Manitoba, Winnipeg, MB, Canada.


Bread is a traditional food generally prepared from wheat flour. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals, and is avoided in the diet of celiac disease patients. As diagnosis methods are improved, revealing the high incidence of gluten-intolerance in the western world, the demand for novel, nutritious and high-quality gluten-free foods also ascends. However, for the production of gluten-free breads the absence of gluten is critical and challenging in regards to the bread structure. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. They comprise a number of water-soluble polysaccharides with varied chemical structures providing a range of functional properties that make them suitable to this application. This paper reviews some actual facts about celiac disease and focuses on the reported applications of hydrocolloids in gluten-free breads.

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