Optimizing the Formulation and Process Conditions of Gluten-Free Bread : the effect of factor variables on the bread quality

Permanent lifelong withdrawal of gluten from the diet is the only effective treatment for celiac disease. However, many of the gluten-free baked products that are available on the market are of low quality, exhibiting poor mouth-feel and flavor. These problems present major technological challenges to both the cereal technologist and the baker, and have led to the search for alternatives to gluten in the manufacture of gluten-free baked products. The present work focused on modifying and finding the combination of the different gluten-free flours and supplemented proteins to produce a dough having ability to trap the carbon dioxide gas during proofing and baking to get quality products. Moreover, the optimum formulation and process conditions can be used as starting point for the bakers to produce GFB and to contribute to the eradication of celiac problem.