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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 5
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Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

Etiene V. Aguiara Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, BrazilORCID Iconhttps://orcid.org/0000-0001-5061-7963View further author information
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Fernanda G. Santosa Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, BrazilORCID Iconhttps://orcid.org/0000-0002-6556-5147View further author information
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Urszula Krupa-Kozakb Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, PolandORCID Iconhttps://orcid.org/0000-0001-8580-2851View further author information
ORCID Icon &
Vanessa D. Caprilesa Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-8486-1112View further author information
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Pages 693-705 | Published online: 22 Jul 2021

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Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang & Yu Fu. (2023) How does a celiac iceberg really float? The relationship between celiac disease and gluten. Critical Reviews in Food Science and Nutrition 63:28, pages 9233-9261.
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Rongrong Xia, Zhenshan Hou, Heran Xu, Yunting Li, Yong Sun, Yafei Wang, Jiayi Zhu, Zijian Wang, Song Pan & Guang Xin. (2023) Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Samandeep Kaur, Kshitiz Kumar, Lochan Singh, Vijay Singh Sharanagat, Prabhat K. Nema, Vijendra Mishra & Bharat Bhushan. (2022) Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Articles from other publishers (16)

Anna Pecyna, Agnieszka Buczaj, Renata Różyło & Zbigniew Kobus. (2023) Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence. Applied Sciences 13:8, pages 4889.
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Alicia Aguirre, Sandra El Khori & Rafael Borneo. (2023) Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour. Recent Progress in Nutrition 03:02, pages 1-8.
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Ryan Ardoin, Brennan Smith, Scott Bean & Fadi Aramouni. (2023) Optimization of tannin‐containing sorghum bran addition to gluten‐free bread. Journal of Food Science 88:3, pages 952-961.
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Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Łukasz Masewicz, Ryszard Amarowicz & Urszula Krupa-Kozak. (2023) Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread. Foods 12:3, pages 595.
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Neda Mollakhalili‐meybodi, Mohammad Hassan Ehrampoush, Bahador Hajimohammadi & Mohammad Hassan Mosaddegh. (2022) Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective. Food Science & Nutrition 11:1, pages 284-294.
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Martyna Wieczorek, Przemysław Kowalczewski, Natalia Drabińska, Maria Różańska & Henryk Jeleń. (2022) Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread. Polish Journal of Food and Nutrition Sciences, pages 431-442.
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Leire Cantero, Jesús Salmerón, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Silvia Matias, Virginia Navarro, Edurne Simón & Olaia Martínez. (2022) Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value. Applied Sciences 12:12, pages 5934.
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Emir Ayşe Özer. (2022) Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product. Journal of Food Processing and Preservation 46:6.
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Megan Roozen & Luca Serventi. (2022) Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread. Foods 11:11, pages 1628.
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Juncai Tu, Margaret Anne Brennan, Xiaodan Hui, Ruibin Wang, Donatella Peressini, Weidong Bai, Ping Cheng & Charles Stephen Brennan. (2021) Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. International Journal of Food Science & Technology 57:5, pages 2715-2728.
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Urszula Krupa-Kozak, Natalia Bączek, Vanessa D. Capriles & Łukasz Łopusiewicz. (2022) Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 27:9, pages 2690.
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Etiene Valéria Aguiar, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno & Vanessa Dias Capriles. (2022) Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods 11:6, pages 848.
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Rachael Moss & Matthew B. McSweeney. (2021) Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread. International Journal of Food Science & Technology 57:2, pages 1248-1258.
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Forough Chinipardaz, Teimour Babaienejad, Ali Gholami & Mohammad Barzegari. (2022) Grain yield and micronutrient concentrations of maize parental lines of new hybrid genotypes affected by the foliar application of micronutrients. Physiology and Molecular Biology of Plants 28:2, pages 411-424.
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Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou & Theodoros Varzakas. (2021) The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 10:12, pages 3121.
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Ana Carolina L. Centeno, Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak & Vanessa Capriles. (2021) Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Applied Sciences 11:17, pages 8186.
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