Sindhu, S (2024) Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review. Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review, 12 (2). pp. 478-483. ISSN 2582-8185

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Abstract

Rising incidence related to gluten illness, have gained significant attention and more demand for gluten free diet. This
upsurge can be traced not only from the population that suffered from gluten–related disorders but also people who
prioritize healthy lifestyles and practicing gluten free diets. The availability of gluten-free bakery products has increased
dramatically in the last five years. Typically, conventional wheat products like pastas, breads, crackers and baked goods
contain gluten. Nevertheless, numerous gluten-free alternatives exist, utilizing different flours and grains. However,
developing an innovative gluten free product with highly acceptable sensory properties is the most challenging task. In
addition to its nutritional advantages over regular wheat flour, gluten-free flours have higher levels of protein, fiber,
vitamins and minerals. This can lead to bakery products having reduced levels of harmful fats, refined carbohydrates
and sugars, making them a better choice for people trying to adopt a diet with a healthy lifestyle. Those who have celiac
disease or gluten sensitivity can find a safe substitute that doesn't cause side effects of gluten. Diverse dietary
preferences are catered by the bakery industry's increasing awareness of accessibility to gluten- free choices. The size
of the market for gluten-free baking offers potential for innovation, technological improvement and adaptation to
shifting consumer preferences. Hence, incorporating a range of gluten-free flours into a diet can enhance dietary
diversity, which is beneficial for nutrition and overall health. This article reviews the use of gluten free flours in baking

Item Type: Article
Uncontrolled Keywords: Gluten-free; Bakery products; Gluten-free flour; Celiac-disease; Gluten sensitivity
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 21 Nov 2024 04:59
Last Modified: 21 Nov 2024 04:59
URI: https://ir.psgcas.ac.in/id/eprint/2356

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