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Applied Sciences
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Gluten-Free Cereal-Based Products: Technological Innovations and Nutritional Challenges
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Gluten-Free Cereal-Based Products: Technological Innovations and Nutritional Challenges

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 10772

Special Issue Editors

Dr. Urszula Krupa-Kozak

E-Mail Website
Guest Editor
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland
Interests: food technology; functional foods; bioactive compounds; gluten-free cereal-based products; supplementation; mineral compounds; pseudocereals; prebiotics; dietary fiber; by-products; food-waste revalorization, technological parameters; sensory analysis; nutritional value; nutritional intervention; gluten-related diseases; celiac disease; clinical trials
Special Issues, Collections and Topics in MDPI journals
Dr. Vanessa Capriles

E-Mail Website
Guest Editor
Department of Biosciences, Federal University of São Paulo, campus Baixada Santista, São Paulo, Brazil
Interests: interface between food science and human nutrition; gluten-free cereal-based foods; food quality; bioactive compounds; functional foods; food composition; dietary fiber; prebiotics; glycemic response; design of experiments; response surface methodology; biodiversity; sustainability; sensory analysis; gluten-related diseases; celiac disease
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gluten-containing cereals, such as wheat, barley, and rye, are widely grown crops and their flour is a staple ingredient in many conventional foods. However, a significant proportion of the world's population must avoid consuming gluten-containing grains due to gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, gluten ataxia, dermatitis herpetiformis, and wheat allergy. A strict and lifelong gluten-free diet is still the only available and effective treatment for celiac disease and the recommended treatment for a range of gluten-related disorders. The gluten-free market has recently been one of the most dynamically developing branches of the food industry. Despite significant advances in the development of gluten-free products, many commercially available products have lower levels of nutrients (proteins, vitamins and minerals) and are of poorer technological and sensory quality compared to their conventional counterparts. In order to meet the growing demands of gluten-free food consumers, continuous research is needed to improve the technological quality, nutritional value and functional value of gluten-free products.

This Special Issue aims to provide a complete exploration of the scientific principles related to the improvement of technological properties, nutritional value, and sensory quality of gluten-free products, especially cereal-based products. The latest research focused on development of the novel, functional and healthier gluten-free products will be gathered together and included in this Special Issue. We cordially invite researchers to contribute original and unpublished research and review articles on this topic.

Dr. Urszula Krupa-Kozak
Dr. Vanessa Capriles
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • gluten-free cereal-based products
  • technological properties—structure, texture, shelf-life
  • application of alternative gluten-free nutrient-dense ingredients
  • nutritional value of gluten-free foods
  • sensory aspects of gluten-free foods
  • bioactive compounds and by-products as innovative ingredients of gluten-free products
  • “clean label” strategy in gluten-free products development
  • gluten-free foods labeling
  • consumer perception and opinion regarding gluten-free foods
  • new gluten-free products development
  • gluten-free diet and nutritional intervention

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Published Papers (3 papers)

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Research

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13 pages, 1334 KiB  
Article
Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
by Ana Carolina L. Centeno, Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak and Vanessa Capriles
Appl. Sci. 2021, 11(17), 8186; https://doi.org/10.3390/app11178186 - 3 Sep 2021
Cited by 6 | Viewed by 2744
Abstract
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) [...] Read more.
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet. Full article
(This article belongs to the Special Issue Gluten-Free Cereal-Based Products: Technological Innovations and Nutritional Challenges)
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17 pages, 4995 KiB  
Article
Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties
by Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger and Regine Schoenlechner
Appl. Sci. 2021, 11(14), 6567; https://doi.org/10.3390/app11146567 - 16 Jul 2021
Cited by 9 | Viewed by 3345
Abstract
The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF batter are affected by the type of starch and the amount of water and how they influence GF bread properties when [...] Read more.
The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF batter are affected by the type of starch and the amount of water and how they influence GF bread properties when baked with two methods (conventional oven, ohmic heating). For this purpose, the physical and chemical properties of different starches (corn, wheat, potato, cassava) and GF flours (rice, buckwheat) were evaluated. Rheological behavior of GF batter was not only influenced by the starch:water ratio, but also greatly by the starch source and structure, which influenced its physical properties (e.g., water holding capacity, swelling power, solubility, starch damage, and pasting properties). All batters consistently exhibited shear-thinning and dominant viscous behavior. Between viscosity and ohmic-heated bread properties, a non-linear relationship was observed. Two categories of required water content or viscosity ranges were defined for estimating final GF bread properties: low water content with a viscosity range of 47.12–56.20 Pa·s for B-type starches, and medium water content with a low to medium viscosity range of 2.29–15.86 Pa·s for A-type starches. This finding could be useful for further research to design GF batter viscosities for tailored bread quality. Full article
(This article belongs to the Special Issue Gluten-Free Cereal-Based Products: Technological Innovations and Nutritional Challenges)
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Review

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13 pages, 437 KiB  
Review
The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking
by Monika Kajzer and Anna Diowksz
Appl. Sci. 2021, 11(13), 6129; https://doi.org/10.3390/app11136129 - 30 Jun 2021
Cited by 8 | Viewed by 3560
Abstract
The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market [...] Read more.
The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase. Full article
(This article belongs to the Special Issue Gluten-Free Cereal-Based Products: Technological Innovations and Nutritional Challenges)
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