Role of different polymers on the development of gluten-free baked goods

Abstract

Storage proteins in wheat are able to develop a network upon hydration and application of mechanical work, giving rise to unique properties of doughs made with wheat flour. Due to this gluten network, these doughs have a certain extensibility and elasticity. They are also capable of retaining the gases produced during fermentation and yielding spongy products. However, there is an increasing number of people choosing to consume gluten-free products. Both celiac and wheat allergic patients and people with non-celiac gluten sensitivity are included in this group. So far, no appropriate material has been found capable of replacing gluten and conferring all its properties to doughs. Therefore, the development of gluten-free products is based on different physicochemical principles than those used in the manufacture of gluten products. In these gluten-free developments, starch, a major component of bread, plays an essential role, and it must be carefully selected in order to obtain a high quality product. Conversely, the use of certain hydrocolloids has been shown to significantly enhance the quality of gluten-free breads by improving gas retention during fermentation and baking. In these products, it is also common to use proteins that help promote a more roasted color of the crust by increasing Maillard reactions. Likewise, it is possible to use celluloses and other fibers to improve water retention in the final product and increase the juiciness of the loaves. All these polymers play a fundamental role not only in the sensory quality of the obtained products but also in the nutritional quality. In this chapter, the role of different polymers used for the development of gluten-free products will be assessed, providing key insights for their correct choice, both sensorially and nutritionally.