Article ID Journal Published Year Pages File Type
2098991 Trends in Food Science & Technology 2010 10 Pages PDF
Abstract

The increasing demand for high-quality gluten-free (GF) bread represents a challenging task for the cereal technologist due to the low baking quality of GF flours as a consequence of the absent gluten network. Currently, new technologies are under investigation as tools to improve the bread making performance of GF grains. The interest in oats for GF baking is growing owing to the high nutritional quality and suitability for most celiac disease patients. The objective of this paper is to review the latest advances made in the development of high-quality GF bread with particular emphasis on oats and their position in the GF diet.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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