Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview

ABSTRACT

Gluten triggers celiac disease in people who are genetically intolerant to gluten protein around the globe. The productive remedy for this health disorder is eliminating the consumption of gluten throughout the lifespan with non-glutenous food sources. Thus, the demand for gluten-free foods is escalating swiftly. Bakery products largely manufactured from wheat flour in the contemporary world play a key role in the human diet because they provide a unique texture and taste along with convenience for the end-user. Hence, this review is mainly focused on gluten-free bakery products. However, substitution of wheat flour in bakery product is encountered with a huge challenge because; replacement may impart to alter nutritional, structural, and sensorial properties remarkably. However, a variety of gluten-free bakery products are available in the present-day market, but they are dearth in protein and largely more in carbohydrates. Therefore, gluten-free bakery products should be developed by incorporating protein sources while improving their nutritional profile. Plant protein is a good source of alternative to animal protein. Therefore, this review addresses an overview of different plant-based proteins and the challenges that arise when they are incorporated into bakery products.

KEYWORDS:

• Bakery foods
• celiac disease
• gluten
• gluten-free
• plant proteins

Acknowledgments

The authors acknowledge the funding from the Center for Defence Research and Development, Sri Lanka, Grant Number SC 09 (2023).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Data sharing is not applicable to this article as no new data was created or analyzed in this study.

Additional information

Funding

This work was supported by the Center for Defence Research and Development, Sri Lanka, under the Grant Number SC 09 (2023).