Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais

Abstract

The present review aimed to gather information concerning formulation of gluten-free breads, highlighting technological and nutritional aspects. Technological approaches included the use of starches, hydrocolloids, proteins, enzymes, emulsifiers and combinations to improve the structure, the texture, the acceptability and the shelf-life of gluten-free breads. Were presented researches about the addition of dietary fibers, proteins, minerals and whole grains flours in order to improve the nutritional value of these products. It was verified the need of increasing research and development in this area, in order to make gluten-free bread, with good technological and nutritional properties, more available to celiac disease sufferers, contributing to a better compliance to a strict gluten-free diet and improving the quality of life of these patients.