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Review
. 2021 Dec 16;10(12):3121.
doi: 10.3390/foods10123121.

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Alina Culetu  1 , Denisa Eglantina Duta  1 , Maria Papageorgiou  2 , Theodoros Varzakas  3
Affiliations
Review

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Alina Culetu et al. Foods. .

Abstract

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

Keywords: bread; dough rheological properties; gluten-free; glycemic index; hydrocolloids; pasta; sensory; staling; texture; volume.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Classification of the main hydrocolloids according to their origin.
Figure 2
Figure 2
Number of publications dealing with hydrocolloid applications in different GF products. Results were obtained on 19 October 2021 on the Web of Science database.
Figure 3
Figure 3
(a) Number of publications by name of the hydrocolloid in GF bread applications. (b) Number of publications by name of the hydrocolloid in GF bread applications over time (in the last 11 years). Results were obtained on 19 October 2021 on the Web of Science database.
See this image and copyright information in PMC

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