Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

Document Type: Review article

Authors

Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also a difficult task for food scientists. The preparation of gluten-free bakery products requires the use of different flours to replace the wheat flour, so the created taste often is not similar to the classic gluten contain products. The role of food technologists is to design such guidelines for gluten-free products that can improve their expansion, structure and taste, and it would help the people with celiac disease, to achieve their nutritional goals that make daily use of dietary fiber, minerals and other foods.
Flours such as rice (Orysa sativa), potato, corn (Zea mays) and gums, such as xanthan, guar, carrageenan, tara and locust beans and pseudocereal powders as quinoa, chia, amaranth are used in high quality gluten-free cakes. This review focuses on the finding suitable alternatives for gluten-free cakes to improve their baking and sensory quality and nutritional properties.

Keywords


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