| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2098428 | Trends in Food Science & Technology | 2016 | 9 Pages |
•Inulin-type fructans (ITFs) are naturally occurring plant reserve fructans.•Degree of polymerization of ITFs predispose their technological application.•ITFs are successfully applied as additives in gluten-free products.•ITFs affect rheological and physicochemical properties of bread.•ITFs improve technological and sensory value of gluten-free products.
BackgroundAlthough cereals are used extensively in food products, ingestion of gluten-containing food has been associated with gluten-related disorders in susceptible individuals. Recently, the gluten-free (GF) products are one of the most dynamically growing branches of the food industry. However, many commercially available GF products provide lower level of proteins, dietary fibre, vitamins and minerals, compared with wheat products. To meet the growing demands of GF food consumers, efforts have been made to improve the overall quality of these products. Recently, inulin-type fructans (ITFs) were proposed as the beneficial ingredients of GF products.Scope and approachOver the last decade, the application of ITFs in GF products has been widely explored. Therefore, the aim of this review is to present the current application of ITFs as components of GF products by summarising the existing data concerning their effect on the technological properties and sensory quality of these products in the light of their physicochemical characteristics.Key findings and conclusionsITFs added to the GF products interact with other ingredients and additives. Generally, they have the potential to improve the technological properties and sensory perception of obtained products. The presented facts may provide an inspiration for further intensive work on the improvement of the quality of GF products for the growing number of people struggling with the problem of gluten intolerance.
