Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

The use of grains as an alternative to wheat in breadmaking has rapidly grown the last few years, driven by Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals milling by-products, such bran, are particular interest. production partially substituted or wheat-free bread is, however, a challenging task terms texture flavour attributes. present review covers recent advances application dextrans dough rheology, baking performance characteristics. Emphasis been given situ dextran via sourdough technology ‘clean label’ commercial hydrocolloid additives. In-situ leads with higher specific volume, softer crumbs increased moisture content. Dextran also provides anti-staling effect attributable its ability reduce water mobility retard starch retrogradation. A structure–function relationship suggested that high molecular weight less branching is superior enhancing quality. Furthermore, mild acidification favours functionality systems, while intensive results adverse effects. Lactic acid bacterial strains belonging genus Weissella exhibiting therefore appreciated regard utilisation in-situ produced dextran. This highlights novel masking agent minimise off-flavours (e.g. beany flavour, bitter taste, aftertaste) originating non-wheat grains, consequently acceptability final products.