Strategies for the aeration of gluten-free bread – A review

•Comparison and evaluation of methods for the analysis of gas bubbles in dough.•Monitoring the gas volume fraction requires efficient analysis of gas-free density.•For gluten-free dough traditional kneading and handling parameters are not suitable.•Mixing parameters have to be adapted to gluten-free dough properties.•Surface aeration through high-speed mixing might improve bubble size distribution.

BackgroundDeficient gas retention properties and consequent low loaf volume are major issues in the production of gluten-free bread. Owing to fundamental differences in medium properties of gluten-free and wheat dough, a strict adherence to traditional techniques is counter productive.Scope and approachThe present study reviews analysis tools that enable the monitoring of single bubbles as well as the aeration state with regard to spatial and temporal resolution. Various methods used for the aeration of conventional dough and batter are evaluated and compared with those used for gluten-free dough production. Promising strategies and processing parameters that might improve the incorporation and stabilization of gas in gluten-free dough are presented.Key findings and conclusionsThe substrate availability of gluten-free raw materials plays an important role for biological gas production through microorganisms, which can additionally improve the gas retention capacity by synthesizing hydrocolloids. Moreover, the deficient volume of gluten-free dough might be substantially improved by optimizing mechanical aeration via beating. High-speed mixing can provide a homogeneous distribution of small gas bubbles. Computed tomography is the method of choice to monitor gas bubbles if structure-conserving preparations and sufficient resolution are provided. To replace the traditional kneading stage, processing adaptions should provide maximum gas entrapment by mixing.