Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Nela DRAGOMIR, Gratziela-Victoria BAHACIU
The bakery industry is based on the unique properties of gluten proteins from wheat and some other cereals flour. Those unique viscoelastic properties are responsible for the specific characteristics of different wheat flour foods. Porosity, elasticity, texture and structure of these products are attributes that make bakery products based on wheat flour more attractive for consumers. Unfortunately, the incidence of gluten intolerance or celiac disease among the Romanian population is increasing in the last few years and the only treatment of the disease is in fact a very strict control of the diet in order to eliminate any source of gluten from the diet. In this regard, developing of new, gluten-free bakery products ensures a wider range of product for ill people and at the same time to ease their life by providing industrial products which make the meal preparing time more efficient spent. The present paper presents the gluten-free alternatives to wheat flour products for baking industry.
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