Keywords
Diet
Gluten-Free
Gluten-free
Food technology
How to Cite
Abstract
Gluten-related disorders, such as celiac disease, require a diet free of this ingredient, which is essential during the baking process, due to its highly desirable technological characteristics. However, the demand for special purpose gluten-free food products is growing. This work aimed to carry out a literature review on the use of substitutes for gluten source ingredients (wheat, rye, barley), addressing economic aspects, health and longevity, regulation, technological implications in production, highlighting their advantages and disadvantages. Despite the significant growth of the gluten-free food market, the cost is still a reason for concern. Gluten is an essential component in many bakery products, it can be found naturally in some (depending on the raw material used as a source of flour) and it can also be used as a food additive. However, there are a variety of gluten-free food products made from cereals and pseudo-cereals such as rice, corn, quinoa, millet and amaranth, which do not form gluten. In addition to these, recent researches have been carried out to evaluate the effect of using phonium flour, pigeonpea, acorn seed, breadfruit, purple yam, oat, among other vegetables as possible substitutes for wheat, rye and barley flour. The production of gluten-free foods, with high sensory quality and low cost is of paramount importance for ensuring quality of life and longevity for individuals with celiac disease or other disorders associated with gluten.
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