Flour modification for the development of gluten free bread

Abstract

Gluten Free bread is gaining popularity these days due to the upsurge cases of gluten intolerance. But, development of gluten bread is itself a challenge due to the absence of gluten, which is well known as a heart of bread. Additives can be added to overcome these challenges but again, due to their chemical origin, their use is limited. To overcome such issue and to maintain the acceptability of gluten free bread among consumers technological modifications are carried out in the food processing industry by various techniques like enzymatic modification, high pressure processing, sourdough fermentation, extrusion technology, germination, heat treatment, hydrothermal treatment etc.