The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking
The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free food...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/13/6129 |
| _version_ | 1797528094165172224 |
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| author | Monika Kajzer Anna Diowksz |
| author_facet | Monika Kajzer Anna Diowksz |
| author_sort | Monika Kajzer |
| collection | DOAJ |
| description | The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase. |
| first_indexed | 2024-03-10T09:53:13Z |
| format | Article |
| id | doaj.art-caa702f8ba8a4f43af7575d8cd425e24 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:53:13Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-caa702f8ba8a4f43af7575d8cd425e242023-11-22T02:33:52ZengMDPI AGApplied Sciences2076-34172021-06-011113612910.3390/app11136129The Clean Label Concept: Novel Approaches in Gluten-Free BreadmakingMonika Kajzer0Anna Diowksz1Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology (TUL), 171/173 Wólczańska Street, 90-924 Łódź, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology (TUL), 171/173 Wólczańska Street, 90-924 Łódź, PolandThe commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase.https://www.mdpi.com/2076-3417/11/13/6129gluten-free breadclean labelbeta glucanpsylliumtransglutaminasegluten-free diet |
| spellingShingle | Monika Kajzer Anna Diowksz The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking Applied Sciences gluten-free bread clean label beta glucan psyllium transglutaminase gluten-free diet |
| title | The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking |
| title_full | The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking |
| title_fullStr | The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking |
| title_full_unstemmed | The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking |
| title_short | The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking |
| title_sort | clean label concept novel approaches in gluten free breadmaking |
| topic | gluten-free bread clean label beta glucan psyllium transglutaminase gluten-free diet |
| url | https://www.mdpi.com/2076-3417/11/13/6129 |
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