High Protein Substitutes for Gluten in Gluten-Free Bread
Adriana Skendi, Μαρία Παπαγεωργίου, Theodoros Varzakas
Foods
Abstract
Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
enzymes and different hydrocolloids are key factors controlling quality features of gluten-free bread
“Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product”
protein digestibility can be manipulated by careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, and the baking process
“The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself”
sea microorganisms- and insect-based proteins can be used in gluten-free bread
“Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted”