The recent development of gluten-free bread quality using hydrocolloids

Abstract

The development of gluten-free bread production has drawn massive attention to decrease the number of wheat imports in some developing countries and fulfilled the needs of people with celiac and other diseases related to gluten components. Since the gluten component in wheat flours has taken a major role to form an extensible structure in the bread dough, its removal has emerged considerable issues in gluten-free bread production. Hydrocolloids are a food additive which able to form a gel with water and have demonstrated positive functional properties in the overall quality of gluten-free bread. The impact of hydrocolloid on the dough and final product depends on its chemical structure, concentration, and main ingredients used. This study will explore the effects of hydrocolloids as gluten-replacer that capable to mimic the viscoelastic properties of gluten through enhancing dough viscosity that can lead to the stabilization of different ingredients. Several hydrocolloids that released positive effects in gluten-free bread making are xanthan gum, hydroxypropyl methyl cellulose (HPMC), psyllium gum and even a mixture of hydrocolloids. Different types of hydrocolloids affect different mechanisms to stabilize dough foam and the final quality of the bread. This paper focuses on the reported applications of hydrocolloids in the development of gluten-free breadmaking and reviews different mechanisms of hydrocolloids in a way to assist foam formation and stabilization. Regarding the overall review, HPMC and xanthan gum are the most suitable gums to add in gluten-free bread making with characteristics that HPMC can produce higher volume and softer crumbs compare to xanthan gum.