Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV
Written by Iulia-Elena SUSMAN, Alina CULEȚU, Livia APOSTOL, Mona Elena POPA
Nowadays gluten-free (GF) products represent a growing sector in the food industry due to the increasing interest of gluten-intolerant and also for healthy people who are preoccupied in special diets and a healthy lifestyle. This paper reviews recent studies about different ingredients used in gluten-free baking products. The main flour sources for developing gluten-free products are cereals (rice, corn, sorghum), pseudo-cereals (buckwheat, quinoa, amaranth), minor cereals (teff, millet), and legumes (soybean, chickpea, lentil, pea). Apart from these, there are other types of flours used in baking gluten-free products from seeds (flax seeds, chia seeds, pumpkin seeds), nuts (almonds, hazelnuts, chestnuts, walnut, cashew nut), and tubers (arrowroot, tapioca, jicama, taro, potato). This research focused on the literature review regarding identification and quality parameters of various flours and ingredients used in the manufacture of gluten-free baking products.
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