Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked foods is threatened by its high cost, especially i...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2023-12-01
|
| Series: | Grain & Oil Science and Technology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259823000304 |
| _version_ | 1797383675740946432 |
|---|---|
| author | Emmanuel Anyachukwu Irondi Yunus Temitayo Imam Emmanuel Oladipo Ajani Emmanuel Oladeji Alamu |
| author_facet | Emmanuel Anyachukwu Irondi Yunus Temitayo Imam Emmanuel Oladipo Ajani Emmanuel Oladeji Alamu |
| author_sort | Emmanuel Anyachukwu Irondi |
| collection | DOAJ |
| description | Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked foods is threatened by its high cost, especially in countries that depend on imported wheat for their bakery industry. Research has shown that hydrocolloids serve as gluten replacements in baked foods, in response to these challenges. Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins, which serve as functional ingredients in the food industry that modify the foods' rheological and textural properties. They function as stabilizers, viscosity modifiers, gelling agents, water binders, fibres, and inhibitors of ice crystal in foods. Further, food hydrocolloids have also been reported to possess health-promoting properties, such as lowering of postprandial blood glucose and plasma cholesterol concentrations, colon cancer prevention, and modulation of intestinal transit and satiety. They are obtained from plants, animals or microorganisms, and can be used in their natural or modified forms. The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods, emphasizing their physicochemical, nutraceutical, and sensorial importance. The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products' quality were discussed. Also, some practical approaches to improve the quality of gluten-free baked products, in response to an increasing consumers' demand and the rising cost of refined wheat flour were highlighted. |
| first_indexed | 2024-03-08T21:24:29Z |
| format | Article |
| id | doaj.art-b5ceac0cdba44b01bfc94223f4562324 |
| institution | Directory Open Access Journal |
| issn | 2590-2598 |
| language | English |
| last_indexed | 2024-03-08T21:24:29Z |
| publishDate | 2023-12-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Grain & Oil Science and Technology |
| spelling | doaj.art-b5ceac0cdba44b01bfc94223f45623242023-12-21T07:37:16ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982023-12-0164163171Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefitsEmmanuel Anyachukwu Irondi0Yunus Temitayo Imam1Emmanuel Oladipo Ajani2Emmanuel Oladeji Alamu3Department of Biochemistry, Kwara State University, Malete, PMB 1530, Ilorin, Nigeria; Corresponding author.Department of Biochemistry, Kwara State University, Malete, PMB 1530, Ilorin, NigeriaDepartment of Biochemistry, Kwara State University, Malete, PMB 1530, Ilorin, NigeriaFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5320, Oyo Road, Ibadan, Oyo State, Nigeria; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Southern Africa, Research and Administration Hub (SARAH), Campus PO Box 310142, Chelstone, Lusaka 10101, ZambiaGluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked foods is threatened by its high cost, especially in countries that depend on imported wheat for their bakery industry. Research has shown that hydrocolloids serve as gluten replacements in baked foods, in response to these challenges. Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins, which serve as functional ingredients in the food industry that modify the foods' rheological and textural properties. They function as stabilizers, viscosity modifiers, gelling agents, water binders, fibres, and inhibitors of ice crystal in foods. Further, food hydrocolloids have also been reported to possess health-promoting properties, such as lowering of postprandial blood glucose and plasma cholesterol concentrations, colon cancer prevention, and modulation of intestinal transit and satiety. They are obtained from plants, animals or microorganisms, and can be used in their natural or modified forms. The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods, emphasizing their physicochemical, nutraceutical, and sensorial importance. The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products' quality were discussed. Also, some practical approaches to improve the quality of gluten-free baked products, in response to an increasing consumers' demand and the rising cost of refined wheat flour were highlighted.http://www.sciencedirect.com/science/article/pii/S2590259823000304Food hydrocolloidsBaked foodFunctional importanceGluten-free foodNutraceutical benefitsSensory quality |
| spellingShingle | Emmanuel Anyachukwu Irondi Yunus Temitayo Imam Emmanuel Oladipo Ajani Emmanuel Oladeji Alamu Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits Grain & Oil Science and Technology Food hydrocolloids Baked food Functional importance Gluten-free food Nutraceutical benefits Sensory quality |
| title | Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits |
| title_full | Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits |
| title_fullStr | Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits |
| title_full_unstemmed | Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits |
| title_short | Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits |
| title_sort | natural and modified food hydrocolloids as gluten replacement in baked foods functional benefits |
| topic | Food hydrocolloids Baked food Functional importance Gluten-free food Nutraceutical benefits Sensory quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590259823000304 |
| work_keys_str_mv | AT emmanuelanyachukwuirondi naturalandmodifiedfoodhydrocolloidsasglutenreplacementinbakedfoodsfunctionalbenefits AT yunustemitayoimam naturalandmodifiedfoodhydrocolloidsasglutenreplacementinbakedfoodsfunctionalbenefits AT emmanueloladipoajani naturalandmodifiedfoodhydrocolloidsasglutenreplacementinbakedfoodsfunctionalbenefits AT emmanueloladejialamu naturalandmodifiedfoodhydrocolloidsasglutenreplacementinbakedfoodsfunctionalbenefits |