A review on conventional and emerging process technologies for quality improvement of gluten-free products

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Mohajerkhorasani s.; AALAMI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:94 Page(s): 153-175

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Title

A review on conventional and emerging process technologies for quality improvement of gluten-free products

Author(s)

Mohajerkhorasani s. | AALAMI M. | Issue Writer Certificate

Keywords

CeliacQ1

Emerging technologiesQ1

Gluten-free productsQ1

Quality improvementQ1

Abstract

Today, with the increasing population of Celiac patients worldwide, producing and improving the quality of Gluten-free products for Celiac patients is one of the major challenges in the food industry. Celiac disease is a type of autoimmune gastrointestinal disease caused by intolerance to gluten protein and currently, the only way to treat it is to use a gluten-free diet. Removing gluten from bakery product formulations is accompanied by serious technological problems in product production that ultimately results in poor quality, poor mouthfeel and taste in the product. Therefore, due to the importance of this protein in creating a suitable texture and appearance of the product, finding a suitable alternative to gluten or technologies capable of compensating gluten in the formulation is always one of the biggest technological challenges in producing gluten free products. So researchers and producers are trying to find a suitable processing method to promote Gluten-free products and produce products of similar quality to wheat flour products. The aim of this study was to review different process technologies to improve the quality of Gluten-free products. These process technologies include the use of conventional methods such asgums and proteins, biotechnological methods such as application of enzymes and sourdough andEmerging technologies including thermal and non-thermal treatments in producing Gluten-free products.

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APA: Copy

Mohajerkhorasani, s., & AALAMI, M.. (2019). A review on conventional and emerging process technologies for quality improvement of gluten-free products. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(94 ), 153-175. SID. https://sid.ir/paper/72703/en

Vancouver: Copy

Mohajerkhorasani s., AALAMI M.. A review on conventional and emerging process technologies for quality improvement of gluten-free products. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(94 ):153-175. Available from: https://sid.ir/paper/72703/en

IEEE: Copy

s. Mohajerkhorasani, and M. AALAMI, “A review on conventional and emerging process technologies for quality improvement of gluten-free products,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 94 , pp. 153–175, 2019, [Online]. Available: https://sid.ir/paper/72703/en

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