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

References

• Comino, I.; Moreno de, M. L.; Real, A.; Rodríguez-Herrera, A.; Barro, F.; Sousa, C. The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients. Nutrients 2013, 5(10), 4250–4268. DOI: 10.3390/nu5104250.
   PubMed Web of Science ®Google Scholar
• El Khoury, D.; Balfour-Ducharme, S.; Joye, I. J. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients. 2018, 10(10), 1410. DOI: 10.3390/nu10101410.
   PubMed Web of Science ®Google Scholar
• Lebwohl, B.; Rubio-Tapia, A. E. Presentation, and Diagnosis of Celiac Disease. Gastroenterology 2021, 160(1), 63–75. DOI: 10.1053/j.gastro.2020.06.098.
   PubMed Web of Science ®Google Scholar
• Holtmeier, W.; Caspary, W. F. Celiac Disease. Orphanet J. Rare Dis. 2006, 1(1), 1–8. DOI: 10.1186/1750-1172-1-3.
   Google Scholar
• Xu, J.; Zhang, Y.; Wang, W.; Li, Y. Advanced Properties of Gluten-Free Cookies, Cakes, and Crackers: A Review. Trends Food Sci. Technol 2020, 103, 200–213. DOI: 10.1016/j.tifs.2020.07.017.
   Web of Science ®Google Scholar
• Scherf, K. A.; Poms, R. E. Recent Developments in Analytical Methods for Tracing Gluten. J. Cereal Sci. 2016, 67, 112–122. DOI: 10.1016/j.jcs.2015.08.006.
   Web of Science ®Google Scholar
• Allouch, W.; Sfayhi, D.; Doggui, L.; Debbabi, H. An Overview on the Incorporation of Novel Ingredients on Nutritional, Textural, and Organoleptic Properties of Gluten-Free Cereal Products. Nor. Afr. J. Food Nutr. Res. 2022, 6(13), 66–74. DOI: 10.51745/najfnr.6.13.66-74.
   Google Scholar
• Naqash, F.; Gani, A.; Gani, A.; Masoodi, F. A. Gluten-Free Baking: Combating the Challenges - A Review. Trends Food Sci. Technol. 2017, 66, 98–107. DOI: 10.1016/j.tifs.2017.06.004.
   Web of Science ®Google Scholar
• Deora, N. S.; Deswal, A.; Mishra, H. N. Functionality of Alternative Protein in Gluten-Free Product Development. Food Sci. Technol. Int. 2015, 21(5), 364–379. DOI: 10.1177/1082013214538984.
   PubMed Web of Science ®Google Scholar
• Bakaloudi, D. R.; Halloran, A.; Rippin, H. L.; Oikonomidou, A. C.; Dardavesis, T. I.; Williams, J.; Wickramasinghe, K.; Breda, J.; Chourdakis, M. Intake and Adequacy of the Vegan Diet. A Systematic Review of the Evidence. Clin. Nutr. 2021, 40(5), 3503–3521. DOI: 10.1016/j.clnu.2020.11.035.
   PubMed Web of Science ®Google Scholar
• Hoehnel, A.; Axel, C.; Bez, J.; Arendt, E. K.; Zannini, E. Comparative Analysis of Plant-Based High-Protein Ingredients and Their Impact on Quality of High-Protein Bread. J. Cereal Sci. 2019, 89, 102816. DOI: 10.1016/j.jcs.2019.102816.
   Web of Science ®Google Scholar
• Sá, A. G. A.; Moreno, Y. M. F.; Carciofi, B. A. M. Food Processing for the Improvement of Plant Proteins Digestibility. Crit. Rev. Food Sci. Nutr. 2020, 60(20), 3367–3386. DOI: 10.1080/10408398.2019.1688249.
   PubMed Web of Science ®Google Scholar
• Shevkani, K.; Singh, N.; Patil, C.; Awasthi, A.; Paul, M. Antioxidative and Antimicrobial Properties of Pulse Proteins and Their Applications in Gluten-Free Foods and Sports Nutrition. Int. J. Food Sci. Technol. 2022, 57(9), 5571–5584. DOI: 10.1111/ijfs.15666.
   Web of Science ®Google Scholar
• Tan, M.; Nawaz, M. A.; Buckow, R. Functional and Food Application of Plant Proteins–A Review. Food Rev. Int. 2023, 39(5), 2428–2456. DOI: 10.1080/87559129.2021.1955918.
   Google Scholar
• Pellegrini, N.; Agostoni, C. Nutritional Aspects of Gluten-Free Products. J. Sci. Food Agric. 2015, 95(12), 2380–2385. DOI: 10.1002/jsfa.7101.
   PubMed Web of Science ®Google Scholar
• Stantiall, S. E.; Serventi, L. Nutritional and Sensory Challenges of Gluten-Free Bakery Products: A Review. Int. J. Food Sci. Nutr. 2018, 69(4), 427–436. DOI: 10.1080/09637486.2017.1378626.
   PubMed Web of Science ®Google Scholar
• Šmídová, Z.; Rysová, J. Gluten-Free Bread and Bakery Products Technology. Foods 2022, 11(3), 480. DOI: 10.3390/foods11030480.
   PubMed Web of Science ®Google Scholar
• Nikbakht Nasrabadi, M.; Sedaghat Doost, A.; Mezzenga, R. Modification Approaches of Plant-Based Proteins to Improve Their Techno-Functionality and Use in Food Products. Food Hydrocoll. 2021, 118, 106789. DOI: 10.1016/j.foodhyd.2021.106789.
   Web of Science ®Google Scholar
• Bessada, S. M. F.; Barreira, J. C. M.; Oliveira, M. B. P. P. Pulses and Food Security: Dietary Protein, Digestibility, Bioactive and Functional Properties. Trends Food Sci. Technol. 2019, 93, 53–68. DOI: 10.1016/j.tifs.2019.08.022.
   Web of Science ®Google Scholar
• Samtiya, M.; Aluko, R. E.; Dhewa, T. Plant Food Anti-Nutritional Factors and Their Reduction Strategies: An Overview. Food Prod. Process. Nutr 2020, 2(1), 1–14. DOI: 10.1186/s43014-020-0020-5.
   Google Scholar
• Zoghi, A.; Mirmahdi, R. S.; Mohammadi, M. The Role of Hydrocolloids in the Development of Gluten-Free Cereal-Based Products for Coeliac Patients: A Review. Int. J. Food Sci. Technol. 2021, 56(7), 3138–3147. DOI: 10.1111/ijfs.14887.
   Web of Science ®Google Scholar
• Wieser, H. Chemistry of Gluten Proteins. Food Microbiol. 2007, 24(2), 115–119. DOI: 10.1016/j.fm.2006.07.004.
   PubMed Web of Science ®Google Scholar
• Egea, M. B.; De Sousa, T. L.; Dos Santos, D. C.; De Oliveira Filho, J. G.; Guimarães, R. M.; Yoshiara, L. Y.; Lemes, A. C. Application of Soy, Corn, and Bean By-Products in the Gluten-Free Baking Process: A Review. Food Bioproc. Technol. 2023, 16, 1429–1450. DOI: 10.1007/s11947-022-02975-1.
   Web of Science ®Google Scholar
• Day, L.; Augustin, M. A.; Batey, I. L.; Wrigley, C. W. Wheat-Gluten Uses and Industry Needs. Trends Food Sci. Technol. 2006, 17(2), 82–90. DOI: 10.1016/j.tifs.2005.10.003.
   Web of Science ®Google Scholar
• Gasparre, N.; Rosell, C. M. Wheat Gluten: A Functional Protein Still Challenging to Replace in Gluten-Free Cereal-Based Foods. Cereal Chem. 2023, 100(2), 243–255. DOI: 10.1002/cche.10624.
   Web of Science ®Google Scholar
• Morreale, F.; Angelino, D.; Pellegrini, N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and Their Gluten-Containing Counterparts. Plant Foods Hum. Nutr. 2018, 73(2), 154–159. DOI: 10.1007/s11130-018-0662-5.
   PubMed Web of Science ®Google Scholar
• Roman, L.; Belorio, M.; Gomez, M. Gluten-Free Breads: The Gap Between Research and Commercial Reality. Compr. Rev. Food Sci. Food Saf. 2019, 18(3), 690–702. DOI: 10.1111/1541-4337.12437.
   PubMed Web of Science ®Google Scholar
• Allen, B.; Orfila, C. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta. Nutrients. 2018, 10(10), 1370. DOI: 10.3390/nu10101370.
   PubMed Web of Science ®Google Scholar
• Di Cairano, M.; Galgano, F.; Tolve, R.; Caruso, M. C.; Condelli, N. Focus on Gluten Free Biscuits: Ingredients and Issues. Trends Food Sci. Technol. 2018, 81, 203–212. DOI: 10.1016/j.tifs.2018.09.006.
   Web of Science ®Google Scholar
• Fry, L.; Madden, A. M.; Fallaize, R. An Investigation into the Nutritional Composition and Cost of Gluten-Free versus Regular Food Products in the UK. J. Hum. Nutr. Diet. 2018, 31(1), 108–120. DOI: 10.1111/jhn.12502.
   PubMed Web of Science ®Google Scholar
• Schmelter, L.; Rohm, H.; Struck, S. Gluten-Free Bakery Products: Cookies Made from Different Vicia Faba Bean Varieties. Future Foods 2021, 4, 100038. DOI: 10.1016/j.fufo.2021.100038.
   Google Scholar
• Mitharwal, S.; Chauhan, K. P. Nutritional, and Sensory Characteristics of Gluten-Free Muffins Prepared from Finger Millet, Germinated Black Soybean, and Kenaf Leaves Composite Flour. J. Food Process Preserv. 2022, 46(11), e16967. DOI: 10.1111/jfpp.16967.
   Web of Science ®Google Scholar
• Jeong, D.; Chung, H. J. Physical, Textural and Sensory Characteristics of Legume-Based Gluten-Free Muffin Enriched with Waxy Rice Flour. Food Sci. Biotechnol. 2019, 28(1), 87–97. DOI: 10.1007/s10068-018-0444-8.
   PubMed Web of Science ®Google Scholar
• Hartmann, C.; Hieke, S.; Taper, C.; Siegrist, M. European Consumer Healthiness Evaluation of ‘Free-from’ Labelled Food Products. Food Qual. Prefer. 2018, 68, 377–388. DOI: 10.1016/j.foodqual.2017.12.009.
   Web of Science ®Google Scholar
• Prada, M.; Godinho, C.; Rodrigues, D. L.; Lopes, C.; Garrido, M. V. The Impact of a Gluten-Free Claim on the Perceived Healthfulness, Calories, Level of Processing and Expected Taste of Food Products. Food Qual. Prefer. 2019, 73, 284–287. DOI: 10.1016/j.foodqual.2018.10.013.
   Web of Science ®Google Scholar
• Magano, N.; du Rand, G.; de Kock, H. Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials. Foods. 2022, 11(4), 491. DOI: 10.3390/foods11040491.
   PubMed Web of Science ®Google Scholar
• Capriles, V. D.; Valéria de Aguiar, E.; Garcia dos Santos, F.; Fernández, M. E. A.; de Melo, B. G.; Tagliapietra, B. L.; Scarton, M.; Clerici, M. T. P. S.; Conti, A. C. Current Status and Future Prospects of Sensory and Consumer Research Approaches to Gluten-Free Bakery and Pasta Products. Food. Res. Int. 2023, 173, 113389. DOI: 10.1016/j.foodres.2023.113389.
   PubMed Web of Science ®Google Scholar
• Puerta, P.; Laguna, L.; Vidal, L.; Ares, G.; Fiszman, S.; Tárrega, A. Co-Occurrence Networks of Twitter Content After Manual or Automatic Processing. A Case-Study on “Gluten-free”. Food Qual. Prefer. 2020, 86, 103993. DOI: 10.1016/j.foodqual.2020.103993.
   Web of Science ®Google Scholar
• Barbaro, M. R.; Cremon, C.; Wrona, D.; Fuschi, D.; Marasco, G.; Stanghellini, V.; Barbara, G. Non-Celiac Gluten Sensitivity in the Context of Functional Gastrointestinal Disorders. Nutrients 2020, 12(12), 3735. DOI: 10.3390/nu12123735.
   PubMed Web of Science ®Google Scholar
• Graça, J.; Godinho, C. A.; Truninger, M. Reducing Meat Consumption and Following Plant-Based Diets: Current Evidence and Future Directions to Inform Integrated Transitions. Trends Food Sci. Technol. 2019, 91, 380–390. DOI: 10.1016/j.tifs.2019.07.046.
   Web of Science ®Google Scholar
• Zheng, Y.; Li, Y.; Satija, A.; Pan, A.; Sotos-Prieto, M.; Rimm, E.; Willett, W. C.; Hu, F. B. Association of Changes in Red Meat Consumption with Total and Cause Specific Mortality Among US Women and Men: Two Prospective Cohort Studies. BMJ 2019, 365, 365. DOI: 10.1136/bmj.l2110.
   Google Scholar
• Kurihara, A.; Okamura, T.; Sugiyama, D.; Higashiyama, A.; Watanabe, M.; Okuda, N.; Kadota, A.; Miyagawa, N.; Fujiyoshi, A.; Yoshita, K., et al. Vegetable Protein Intake Was Inversely Associated with Cardiovascular Mortality in a 15-Year Follow-Up Study of the General Japanese Population. J. Atheroscler. Thromb. 2019, 26(2), 198–206. DOI: 10.5551/jat.44172.
   PubMed Web of Science ®Google Scholar
• Bechthold, A.; Boeing, H.; Schwedhelm, C.; Hoffmann, G.; Knüppel, S.; Iqbal, K.; De Henauw, S.; Michels, N.; Devleesschauwer, B.; Schlesinger, S., et al. Food Groups and Risk of Coronary Heart Disease, Stroke and Heart Failure: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Crit. Rev. Food Sci. Nutr. 2019, 59(7), 1071–1090.
   PubMed Web of Science ®Google Scholar
• Du, H.; Guo, Y.; Bennett, D. A.; Bragg, F.; Bian, Z.; Chadni, M.; Yu, C.; Chen, Y.; Tan, Y.; Millwood, I. Y., et al. Red Meat, Poultry and Fish Consumption and Risk of Diabetes: A 9 Year Prospective Cohort Study of the China Kadoorie Biobank. Diabetologia 2020, 63(4), 767–779. DOI: 10.1007/s00125-020-05091-x.
   PubMed Web of Science ®Google Scholar
• Li, S. S.; Mejia, S. B.; Lytvyn, L.; Stewart, S. E.; Viguiliouk, E.; Ha, V.; de Souza, R. J.; Leiter, L. A.; Kendall, C. W. C.; Jenkins, D. J. A., et al. Effect of Plant Protein on Blood Lipids: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. J. Am. Heart Assoc. 2017, 6(12), e006659. DOI: 10.1161/JAHA.117.006659.
   PubMed Web of Science ®Google Scholar
• Chai, B. C.; van der Voort, J. R.; Grofelnik, K.; Eliasdottir, H. G.; Klöss, I.; Perez-Cueto, F. J. A. Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets. Sustainability 2019, 11(15), 4110. DOI: 10.3390/su11154110.
   Web of Science ®Google Scholar
• Dakhili, S.; Abdolalizadeh, L.; Hosseini, S. M.; Shojaee-Aliabadi, S.; Mirmoghtadaie, L. Quinoa Protein: Composition, Structure and Functional Properties. Food Chem. 2019, 299, 125161. DOI: 10.1016/j.foodchem.2019.125161.
   PubMed Web of Science ®Google Scholar
• Rahate, K. A.; Madhumita, M.; Prabhakar, P. K. Nutritional Composition, Anti-Nutritional Factors, Pretreatments-Cum-Processing Impact and Food Formulation Potential of Faba Bean (Vicia Faba L.): A Comprehensive Review. LWT 2021, 138, 110796. DOI: 10.1016/j.lwt.2020.110796.
   Web of Science ®Google Scholar
• Martínez-Villaluenga, C.; Peñpeñas, E.; Hernández-Ledesma, B. Pseudocereal Grains: Nutritional Value, Health Benefits and Current Applications for the Development of Gluten-Free Foods. Food. Chem. Toxicol. 2020, 137, 111178. DOI: 10.1016/j.fct.2020.111178.
   PubMed Web of Science ®Google Scholar
• Day, L. Proteins from Land Plants - Potential Resources for Human Nutrition and Food Security. Trends Food Sci. Technol. 2013, 32(1), 25–42. DOI: 10.1016/j.tifs.2013.05.005.
   Web of Science ®Google Scholar
• Langyan, S.; Yadava, P.; Khan, F. N.; Dar, Z. A.; Singh, R.; Kumar, A. Sustaining Protein Nutrition Through Plant-Based Foods. Front Nutr. 2022, 8, 772573. DOI: 10.3389/fnut.2021.772573.
   PubMed Web of Science ®Google Scholar
• Kumar, M.; Tomar, M.; Potkule, J.; Verma, R.; Punia, S.; Mahapatra, A.; Belwal, T.; Dahuja, A.; Joshi, S.; Berwal, M. K., et al. Advances in the Plant Protein Extraction: Mechanism and Recommendations. Food Hydrocoll. 2021, 115, 106595. DOI: 10.1016/j.foodhyd.2021.106595.
   Web of Science ®Google Scholar
• Day, L.; Cakebread, J. A.; Loveday, S. M. Food Proteins from Animals and Plants: Differences in the Nutritional and Functional Properties. Trends Food Sci. Technol. 2022, 119, 428–442. DOI: 10.1016/j.tifs.2021.12.020.
   Web of Science ®Google Scholar
• Du, M.; Xie, J.; Gong, B.; Xu, X.; Tang, W.; Li, X.; Li, C.; Xie, M. E. Extraction, Physicochemical Characteristics and Functional Properties of Mung Bean Protein. Food Hydrocoll. 2018, 76, 131–140. DOI: 10.1016/j.foodhyd.2017.01.003.
   Web of Science ®Google Scholar
• Nadeeshani, H.; Senevirathne, N.; Somaratne, G.; Bandara, N. Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications. ACS Food Sci. Technol. 2022, 2(5), 722–737. DOI: 10.1021/acsfoodscitech.1c00448.
   Google Scholar
• Roy, S. C.; Shil, P. Assessment of Genetic Heritability in Rice Breeding Lines Based on Morphological Traits and Caryopsis Ultrastructure. Sci. Rep. 2020, 10(1), 7830. DOI: 10.1038/s41598-020-63976-8.
   PubMed Web of Science ®Google Scholar
• Zhang, Y.; Wang, B.; Zhang, W.; Xu, W.; Hu, Z. Effects and Mechanism of Dilute Acid Soaking with Ultrasound Pretreatment on Rice Bran Protein Extraction. J. Cereal Sci. 2019, 87, 318–324. DOI: 10.1016/j.jcs.2019.04.018.
   Web of Science ®Google Scholar
• Ly, H. L.; Tran, T. M. C.; Tran, T. T. T.; Ton, N. M. N.; Le, V. V. M. Application of Ultrasound to Protein Extraction from Defatted Rice Bran. Int. Food Res. J. 2018, 25(2), 695–701.
   Web of Science ®Google Scholar
• Lorenzo, G.; Sosa, M.; Califano, A. Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta. In Alternative and Replacement Foods; Elsevier, 2018; Vol. 17, pp. 433–458. DOI: 10.1016/B978-0-12-811446-9.00015-0.
   Google Scholar
• Lin, H.; Bean, S. R.; Tilley, M.; Peiris, K. H. S.; Brabec, D. Qualitative and Quantitative Analysis of Sorghum Grain Composition Including Protein and Tannins Using ATR-FTIR Spectroscopy. Food Anal. Methods 2021, 14, 268–279. DOI: 10.1007/s12161-020-01874-5.
   Web of Science ®Google Scholar
• Shanthakumar, P.; Klepacka, J.; Bains, A.; Chawla, P.; Dhull, S. B.; Najda, A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules. 2022, 27(16), 5354. DOI: 10.3390/molecules27165354.
   PubMed Web of Science ®Google Scholar
• Chéreau, D.; Videcoq, P.; Ruffieux, C.; Pichon, L.; Motte, J. C.; Belaid, S.; Ventureira, J.; Lopez, M. Combination of Existing and Alternative Technologies to Promote Oilseeds and Pulses Proteins in Food Applications. OCL – Oilseeds Fats Crops Lipids 2016, 23(4), D406. DOI: 10.1051/ocl/2016020.
   Google Scholar
• Boukid, F. Chickpea (Cicer Arietinum L.) Protein as a Prospective Plant-Based Ingredient: A Review. Int. J. Food Sci. Technol. 2021, 56(11), 5435–5444. DOI: 10.1111/ijfs.15046.
   Web of Science ®Google Scholar
• Kaur, R.; Prasad, K. Technological, Processing and Nutritional Aspects of Chickpea (Cicer Arietinum) - A Review. Trends Food Sci. Technol. 2021, 109, 448–463. DOI: 10.1016/j.tifs.2021.01.044.
   Web of Science ®Google Scholar
• Jayathilake, C.; Visvanathan, R.; Deen, A.; Bangamuwage, R.; Jayawardana, B. C.; Nammi, S.; Liyanage, R. Cowpea: An Overview on Its Nutritional Facts and Health Benefits. J. Sci. Food Agric. 2018, 98(13), 4793–4806. DOI: 10.1002/jsfa.9074.
   PubMed Web of Science ®Google Scholar
• Abebe, B. K.; Alemayehu, M. T. A Review of the Nutritional Use of Cowpea (Vigna Unguiculata L. Walp) for Human and Animal Diets. J. Agric. Food Res. 2022, 10, 100383. DOI: 10.1016/j.jafr.2022.100383.
   Google Scholar
• Yi-Shen, Z.; Shuai, S.; Fitzgerald, R. Mung Bean Proteins and Peptides: Nutritional, Functional and Bioactive Properties. Food Nutr. Res. 2018, 62, 1290. DOI: 10.29219/fnr.v62.1290.
   Web of Science ®Google Scholar
• Tarahi, M.; Shahidi, F.; Hedayati, S. P. Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites. Gels 2022, 8(11), 693. DOI: 10.3390/gels8110693.
   PubMed Web of Science ®Google Scholar
• Sozer, N.; Melama, L.; Silbir, S.; Rizzello, C. G.; Flander, L.; Poutanen, K. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. Foods. 2019, 8(10), 431. DOI: 10.3390/foods8100431.
   PubMed Web of Science ®Google Scholar
• Romano, A.; Gallo, V.; Ferranti, P.; Masi, P. Lentil Flour: Nutritional and Technological Properties, in vitro Digestibility and Perspectives for Use in the Food Industry. Curr. Opin. Food Sci. 2021, 40, 157–167. DOI: 10.1016/j.cofs.2021.04.003.
   Web of Science ®Google Scholar
• Jarpa-Parra, M. Lentil Protein: A Review of Functional Properties and Food Application. An Overview of Lentil Protein Functionality. Int. J. Food Sci. Technol. 2018, 53(4), 892–903. DOI: 10.1111/ijfs.13685.
   Web of Science ®Google Scholar
• Conte, P.; Fadda, C.; Drabińska, N.; Krupa-Kozak, U. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: A Review. Polish J. Food Nutr. Sci. 2019, 6(1), 5–21. DOI: 10.31883/pjfns-2019-0005.
   Google Scholar
• Nieto-Mazzocco, E.; Saldaña-Robles, A.; Franco-Robles, E.; Rangel-Contreras, A. K.; Cerón-García, A.; Ozuna, C. Optimization of Sorghum, Rice, and Amaranth Flour Levels in the Development of Gluten-Free Bakery Products Using Response Surface Methodology. J. Food Process Preserv. 2020, 44(1), e14302. DOI: 10.1111/jfpp.14302.
   Web of Science ®Google Scholar
• De Arcangelis, E.; Cuomo, F.; Trivisonno, M. C.; Marconi, E.; Messia, M. C. Gelatinization and Pasta Making Conditions for Buckwheat Gluten-Free Pasta. J. Cereal Sci. 2020, 95. DOI: 10.1016/j.jcs.2020.103073.
   Web of Science ®Google Scholar
• Jin, J.; Ohanenye, I. C.; Udenigwe, C. C. Buckwheat Proteins: Functionality, Safety, Bioactivity, and Prospects as Alternative Plant-Based Proteins in the Food Industry. Crit. Rev. Food Sci. Nutr. 2022, 62(7), 1752–1764. DOI: 10.1080/10408398.2020.1847027.
   PubMed Web of Science ®Google Scholar
• Joshi, D. C.; Chaudhari, G. V.; Sood, S.; Kant, L.; Pattanayak, A.; Zhang, K.; Fan, Y.; Janovská, D.; Meglič, V.; Zhou, M. Revisiting the Versatile Buckwheat: Reinvigorating Genetic Gains Through Integrated Breeding and Genomics Approach. Planta 2019, 250(3), 783–801. DOI: 10.1007/s00425-018-03080-4.
   PubMed Web of Science ®Google Scholar
• Pereira, E.; Encina-Zelada, C.; Barros, L.; Gonzales-Barron, U.; Cadavez, V.; Ferreira, C. F. R. Chemical and Nutritional Characterization of Chenopodium Quinoa Willd (Quinoa) Grains: A Good Alternative to Nutritious Food. Food Chem. 2019, 280, 110–114. DOI: 10.1016/j.foodchem.2018.12.068.
   PubMed Web of Science ®Google Scholar
• Demir, B.; Bilgiçli, N. Utilization of Quinoa Flour (Chenopodium Quinoa Willd.) in Gluten-Free Pasta Formulation: Effects on Nutritional and Sensory Properties. Food Sci. Technol. Int. 2021, 27(3), 242–250. DOI: 10.1177/1082013220940092.
   PubMed Web of Science ®Google Scholar
• Kotecka-Majchrzak, K.; Sumara, A.; Fornal, E.; Montowska, M. Oilseed Proteins – Properties and Application As a Food Ingredient. Trends Food Sci. Technology 2020, 106, 160–170. DOI: 10.1016/j.tifs.2020.10.004.
   Web of Science ®Google Scholar
• Bekhit, A. E. D. A.; Shavandi, A.; Jodjaja, T.; Birch, J.; Teh, S.; Mohamed Ahmed, I. A.; Al-Juhaimi, F. Y.; Saeedi, P.; Bekhit, A. A. Flaxseed: Composition, Detoxification, Utilization, and Opportunities. Biocatal. Agric. Biotechnol 2018, 13, 129–152. DOI: 10.1016/j.bcab.2017.11.017.
   Web of Science ®Google Scholar
• Xu, Y.; Li, J.; Zhao, J.; Wang, W.; Griffin, J.; Li, Y.; Bean, S.; Tilley, M.; Wang, D. Hempseed as a Nutritious and Healthy Human Food or Animal Feed Source: A Review. Int. J. Food Sci. Technol. 2021, 56(2), 530–543. DOI: 10.1111/ijfs.14755.
   Web of Science ®Google Scholar
• Wang, Q.; Xiong, Y. L. P. Nutrition, and Functionality of Hempseed Protein: A Review. Compr. Rev. Food Sci. Food Saf. 2019, 18(4), 936–952. DOI: 10.1111/1541-4337.12450.
   PubMed Web of Science ®Google Scholar
• Chmielewska, A.; Kozłowska, M.; Rachwał, D.; Wnukowski, P.; Amarowicz, R.; Nebesny, E.; Rosicka-Kaczmarek, J. Canola/Rapeseed Protein–Nutritional Value, Functionality and Food Application: A Review. Crit. Rev. Food Sci. Nut 2021, 61(22), 3836–3856. DOI: 10.1080/10408398.2020.1809342.
   PubMed Web of Science ®Google Scholar
• Sarkis, J. R.; Boussetta, N.; Blouet, C.; Tessaro, I. C.; Marczak, L. D. F.; Vorobiev, E. Effect of Pulsed Electric Fields and High Voltage Electrical Discharges on Polyphenol and Protein Extraction from Sesame Cake. Innov. Food Sci. Emerg. Technol. 2015, 29, 170–177. DOI: 10.1016/j.ifset.2015.02.011.
   Web of Science ®Google Scholar
• Zorzi, C. Z.; Garske, R. P.; Flôres, S. H.; Thys, R. C. S. Sunflower Protein Concentrate: A Possible and Beneficial Ingredient for Gluten-Free Bread. Innov. Food Sci. Emerg. Technol. 2020, 66, 102539. DOI: 10.1016/j.ifset.2020.102539.
   Web of Science ®Google Scholar
• Hussain, M.; Qayum, A.; Xiuxiu, Z.; Liu, L.; Hussain, K.; Yue, P.; Yue, S.; Koko, Y. F.; Hussain, A.; Li, X. Potato Protein: An Emerging Source of High Quality and Allergy Free Protein, and Its Possible Future Based Products. Food Res. Int 2021, 148, 110583. DOI: 10.1016/j.foodres.2021.110583.
   PubMed Web of Science ®Google Scholar
• Schmidt, J. M.; Damgaard, H.; Greve-Poulsen, M.; Larsen, L. B.; Hammershøj, M. Foam and Emulsion Properties of Potato Protein Isolate and Purified Fractions. Food Hydrocoll. 2018, 74, 367–378. DOI: 10.1016/j.foodhyd.2017.07.032.
   Web of Science ®Google Scholar
• Li, M.; Sun, H. N.; Mu, T. H.; Tian, S. L.; Ji, L. L.; Zhang, D. Q.; Li, S. Q.; Ge, X.; Cheng, J. X.; Tian, J. C. Preparation and Quality Characteristics of Gluten-Free Potato Cake. J. Food Process Preserv. 2020, 44(11), e14828. DOI: 10.1111/jfpp.14828.
   Web of Science ®Google Scholar
• Benhammouche, T.; Melo, A.; Martins, Z.; Faria, M. A.; Pinho, S. C. M.; Ferreira, I. M. L. P. V. O.; Zaidi, F. Nutritional Quality of Protein Concentrates from Moringa Oleifera Leaves and in vitro Digestibility. Food Chem. 2021, 348, 128858. DOI: 10.1016/j.foodchem.2020.128858.
   PubMed Web of Science ®Google Scholar
• García Milla, P.; Peñalver, R.; Nieto, G. Health Benefits of Uses and Applications of Moringa Oleifera in Bakery Products. Plants. 2021, 10(2), 318. DOI: 10.3390/plants10020318.
   Google Scholar
• Korus, J.; Chmielewska, A.; Witczak, M.; Ziobro, R.; Juszczak, L. Rapeseed Protein As a Novel Ingredient of Gluten-Free Bread. Eur. Food Res. Technol. 2021, 247(8), 2015–2025. DOI: 10.1007/s00217-021-03768-0.
   Web of Science ®Google Scholar
• Wójcik, M.; Różyło, R.; Schönlechner, R.; Berger, M. V. Physico-Chemical Properties of an Innovative Gluten-Free, Low-Carbohydrate and High Protein-Bread Enriched with Pea Protein Powder. Sci. Rep. 2021, 11(1), 14498. DOI: 10.1038/s41598-021-93834-0.
   PubMed Web of Science ®Google Scholar
• Palacio, M. I.; Etcheverría, A. I.; Manrique, G. D. Development of Gluten-Free Muffins Utilizing Squash Seed Dietary Fiber. J. Food Sci. Technol. 2018, 55(8), 2955–2962. DOI: 10.1007/s13197-018-3213-z.
   PubMed Web of Science ®Google Scholar
• Silva, P. G.; Kalschne, D. L.; Salvati, D.; Bona, E.; Rodrigues, A. C. Aquafaba Powder, Lentil Protein and Citric Acid As Egg Replacer in Gluten-Free Cake: A Model Approach. Appl. Food Res. 2022, 2(2), 100188. DOI: 10.1016/j.afres.2022.100188.
   Google Scholar
• Rico, D.; Ronda, F.; Villanueva, M.; Perez Montero, C.; Martin-Diana, A. B. Development of Healthy Gluten-Free Crackers from White and Brown Tef (Eragrostis Tef Zucc.) Flours. Heliyon 2019, 5(10), e02598. DOI: 10.1016/j.heliyon.2019.e02598.
   PubMed Web of Science ®Google Scholar
• Brites, L. T. G. F.; Ortolan, F.; da Silva, D. W.; Bueno, F. R.; Rocha de, T. S.; Chang, Y. K.; Steel, C. J. Gluten-Free Cookies Elaborated with Buckwheat Flour, Millet Flour and Chia Seeds. Food Sci. Technol. (Braz.) 2019, 39(2), 458–466. DOI: 10.1590/fst.30416.
   Web of Science ®Google Scholar
• Sodipo, M. A.; Oluwamukomi, M. O.; Oderinde, Z. A.; Awolu, O. O. Nutritional Evaluation of Unripe Plantain, Moringa Seed and Defatted Sesame Seed Cookies. Int. J. Food Stud. 2021, 10, SI72–SI81. DOI: 10.7455/ijfs/10.SI.2021.a6.
   Google Scholar
• Giuberti, G.; Gallo, A.; Cerioli, C.; Fortunati, P.; Masoero, F. Cooking Quality and Starch Digestibility of Gluten Free Pasta Using New Bean Flour. Food Chem. 2015, 175, 43–49. DOI: 10.1016/j.foodchem.2014.11.127.
   PubMed Web of Science ®Google Scholar
• Rachman, A.; Brennan, M. A.; Morton, J.; Brennan, C. S. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and in-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour. Foods. 2020, 9(5), 589. DOI: 10.3390/foods9050589.
   PubMed Web of Science ®Google Scholar
• Odabas, E.; Aktas-Akyildiz, E.; Cakmak, H. Effect of Raw and Heat-Treated Yellow Lentil Flour on Starch-Based Gluten-Free Noodle Quality. J. Food Process Preserv. 2022, 46(10), e16825. DOI: 10.1111/jfpp.16825.
   Web of Science ®Google Scholar
• Odabas, E.; Cakmak, H. Partial Replacement of Starch-Based Flours with Quinoa or Yellow Lentil Flour in the Production of Gluten-Free Noodles. Food Process. Preservat. 2022, 46(8), e16776. DOI: 10.1111/jfpp.16776.
   Web of Science ®Google Scholar
• Phongthai, S.; D’Amico, S.; Schoenlechner, R.; Rawdkuen, S. Comparative Study of Rice Bran Protein Concentrate and Egg Albumin on Gluten-Free Bread Properties. J. Cereal Sci. 2016, 72, 38–45. DOI: 10.1016/j.jcs.2016.09.015.
   Web of Science ®Google Scholar
• Kaur, A.; Virdi, A. S.; Singh, N.; Singh, A.; Kaler, R. S. S. Effect of Degree of Milling and Defatting on Proximate Composition, Functional and Texture Characteristics of Gluten-Free Muffin of Bran of Long-Grain Indica Rice Cultivars. Food Chem. 2021, 345, 128861. DOI: 10.1016/j.foodchem.2020.128861.
   PubMed Web of Science ®Google Scholar
• Raungrusmee, S.; Shrestha, S.; Sadiq, M. B.; Anal, A. K. Influence of Resistant Starch, Xanthan Gum, Inulin and Defatted Rice Bran on the Physicochemical, Functional and Sensory Properties of Low Glycemic Gluten-Free Noodles. LWT. 2020, 126, 109279. DOI: 10.1016/j.lwt.2020.109279.
   Web of Science ®Google Scholar
• Bolarinwa, I. F.; Oyesiji, O. O. Gluten Free Rice-Soy Pasta: Proximate Composition, Textural Properties and Sensory Attributes. Heliyon 2021, 7(1), E06052. DOI: 10.1016/j.heliyon.2021.e06052.
   PubMed Web of Science ®Google Scholar
• Rachman, A.; Brennan, M. A.; Morton, J.; Brennan, C. S. Gluten-Free Pasta Production from Banana and Cassava Flours with Egg White Protein and Soy Protein Addition. Int. J. Food Sci. Technol. 2020, 55(8), 3053–3060. DOI: 10.1111/ijfs.14608.
   Web of Science ®Google Scholar
• Bouasla, A.; Wójtowicz, A.; Zidoune, M. N. Gluten-Free Precooked Rice Pasta Enriched with Legumes Flours: Physical Properties, Texture, Sensory Attributes and Microstructure. LWT 2017, 75, 569–577. DOI: 10.1016/j.lwt.2016.10.005.
   Web of Science ®Google Scholar
• Suo, X.; Dall’asta, M.; Giuberti, G.; Minucciani, M.; Wang, Z.; Vittadini, E. The Effect of Chickpea Flour and Its Addition Levels on Quality and in vitro Starch Digestibility of Corn–Rice-based Gluten-Free Pasta. Int. J. Food Sci. Nutr. 2022, 73(5), 600–609. DOI: 10.1080/09637486.2022.2040008.
   PubMed Web of Science ®Google Scholar
• Păucean, A.; Man, S.; Muste, S.; Pop, A. Effect of Quinoa Flour Addition on Quality Characteristics of Rice Gluten-Free Cookies. J. Agroaliment. Processes Technol. 2015, 21(4), 371–378.
   Google Scholar
• Bouasla, A.; Wójtowicz, A. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. Foods. 2019, 8(10), 496. DOI: 10.3390/foods8100496.
   PubMed Web of Science ®Google Scholar
• Miranda-Villa, P. P.; Mufari, J. R.; Bergesse, A. E.; Calandri, E. L. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality. J. Food Sci. 2019, 84(1), 147–153. DOI: 10.1111/1750-3841.14413.
   PubMed Web of Science ®Google Scholar
• Bozdogan, N.; Kumcuoglu, S.; Tavman, S. Investigation of the Effects of Using Quinoa Flour on Gluten-Free Cake Batters and Cake Properties. J. Food Sci. Technol. 2019, 56(2), 683–694. DOI: 10.1007/s13197-018-3523-1.
   PubMed Web of Science ®Google Scholar
• Sá, A. G. A.; Moreno, Y. M. F.; Carciofi, B. A. M. Plant Proteins As High-Quality Nutritional Source for Human Diet. Trends Food Sci. Technol. 2020, 97, 170–184. DOI: 10.1016/j.tifs.2020.01.011.
   Web of Science ®Google Scholar
• Hertzler, S. R.; Lieblein-Boff, J. C.; Weiler, M.; Allgeier, C. Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients 2020, 12(12), 3704. DOI: 10.3390/nu12123704.
   PubMed Web of Science ®Google Scholar
• Joye, I. Protein Digestibility of Cereal Products. Foods. 2019, 8(6), 199. DOI: 10.3390/foods8060199.
   PubMed Web of Science ®Google Scholar
• Kumar, M.; Tomar, M.; Punia, S.; Dhakane-Lad, J.; Dhumal, S.; Changan, S.; Senapathy, M.; Berwal, M. K.; Sampathrajan, V.; Sayed, A. A. S., et al. Plant-Based Proteins and Their Multifaceted Industrial Applications. LWT 2022, 154, 112620. DOI: 10.1016/j.lwt.2021.112620.
   Web of Science ®Google Scholar
• Espinosa-Páez, E.; Alanis-Guzmán, M. G.; Hernández-Luna, C. E.; Báez-González, J. G.; Amaya-Guerra, C. A.; Andrés-Grau, A. M. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus Vulgaris and Avena Sativa by Fermentation with the Pleurotus Ostreatus Fungus. Molecules 2017, 22(12), 2275. DOI: 10.3390/molecules22122275.
   PubMed Web of Science ®Google Scholar
• Sha, L.; Xiong, Y. L. Plant Protein-Based Alternatives of Reconstructed Meat: Science, Technology, and Challenges. Trends Food Sci. Technol. 2020, 102, 51–61. DOI: 10.1016/j.tifs.2020.05.022.
   Web of Science ®Google Scholar
• Gasparre, N.; Rosell, C. M. Alternative Proteins for Gluten-Free Products. In Future Proteins: Sources, Processing, Applications and the Bioeconomy, Tiwari, B.K. and Healy, L.E., Eds. Elsevier, 2023; pp. 337–357. DOI: 10.1016/B978-0-323-91739-1.00016-7.
   Google Scholar
• Yano, H.; Fu, W. Effective Use of Plant Proteins for the Development of “New” Foods. Foods 2022, 11(9). DOI: 10.3390/foods11091185.
   PubMed Web of Science ®Google Scholar
• Dahiya, P. K.; Linnemann, A. R.; Van Boekel, M. A. J. S.; Khetarpaul, N.; Grewal, R. B.; Nout, M. J. R. M. B. Mung Bean: Technological and Nutritional Potential. Crit. Rev. Food Sci. Nutr. 2015, 55(5), 670–688. DOI: 10.1080/10408398.2012.671202.
   PubMed Web of Science ®Google Scholar
• Khazaei, H.; Subedi, M.; Nickerson, M.; Martínez-Villaluenga, C.; Frias, J.; Vandenberg, A. Seed Protein of Lentils: Current Status, Progress, and Food Applications. Foods. 2019, 8(9), 391. DOI: 10.3390/foods8090391.
   PubMed Web of Science ®Google Scholar
• Mota, C.; Santos, M.; Mauro, R.; Samman, N.; Matos, A. S.; Torres, D.; Castanheira, I. Protein Content and Amino Acids Profile of Pseudocereals. Food Chem. 2016, 193, 55–61. DOI: 10.1016/j.foodchem.2014.11.043.
   PubMed Web of Science ®Google Scholar
• Ding, Y.; Lin, H. W.; Lin, Y. L.; Yang, D. J.; Yu, Y. S.; Chen, J. W.; Wang, S. Y.; Chen, Y. C. Nutritional Composition in the Chia Seed and Its Processing Properties on Restructured Ham-Like Products. J. Food Drug Anal. 2018, 26(1), 124–134. DOI: 10.1016/j.jfda.2016.12.012.
   PubMed Web of Science ®Google Scholar
• Alain Mune Mune, M.; Nyobe, E. C.; Bakwo Bassogog, C.; Minka, S. R. A Comparison on the Nutritional Quality of Proteins from Moringa Oleifera Leaves and Seeds. Cogent Food Agric. 2016, 2(1). DOI: 10.1080/23311932.2016.1213618.
   Google Scholar