Gluten Free Non-Fermented Bakery

DE ESCALADA PLA, MARINA F; SILVA NOELIA; CASTELLANOS FUENTES A. P.; MOLINA DEMIAN; GENEVOIS CAROLINA E.

Designing Gluten Free Bakery and Pasta Products

Springer

Lugar: Berlin; Año: 2023; p. 211 - 237

Changes in the daily routine of a large part of the world’s population have driven the growing demand of ready-to-eat convenience products. In this context, non-fermented bakery (NFB), like cookies and muffins as well as cereal bars have been gaining market in the last two decades. The aim of the chapter is to provide a review of the function of different ingredients in the formulation as well as the process steps in order to aid understanding the main topics to focus when searching for new alternatives in this field. Therefore, this chapter will cover the methodology, preparation, and characterization of different NFB. In contrast to fermented bakery, like bread and pizza, in NFB several ingredients are incorporated and therefore, the lack of gluten in the food matrix could be, in part, counter act with the components from the other added ingredients. Understanding the role of different components in the matrix of the systems as well as the function of the unit operations involved in the process, can help to select the conditions to study in future works.