Technological approaches applied in the design of gluten-free bakery products

Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of dough, GF bread is balanced by complex formulations based on gluten-free and starches, including hydrocolloids. They must ensure maximum similarity conventional to reduce resistance final consumers products. Identifying or technologies that would help mimic gluten matrix has been remains focus research in product design. Most focuses ingredients. This study provides an overview various technological strategies designing products: applied cereals, flours, The could broaden boundaries regarding developing, selecting, using design It also serve as a support for further into development perhaps leveraging local ingredients adapting efficient, low-cost, environmentally friendly (including combined) such way obtain high nutritional, rheological organoleptic value.