Use of Additives in Gluten-Free Formulations

Gluten network plays different roles according to the bakery or pasta products that are produced. While it is the key element for obtaining bread and pasta, it is less crucial for obtaining cookies and sweet batter-based products, such as cakes and muffins. In this regard, obtaining the gluten-free (GF) counterparts of the former products is more challenging than for the latter. This chapter will address the use of the most common additives used both in the laboratory and the industry for the development of GF products. Non-starch polysaccharides, modified starches, proteins, enzymes, emulsifiers and antimicrobial agents are covered. Focus is on the most popular bakery products such as bread, cookies, cakes, muffins, and pasta. The main differences with the applications of these additives in wheat-based products are discussed. A nutritional perspective is also included.

Fil: Sciarini, Lorena Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina

Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Villa María. Instituto Académico Pedagógico de Ciencias Básicas y Aplicadas; Argentina

Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina