Inovações e tendências em produtos de panificação sem glúten

Abstract

Wheat flour is widely used in the manufacture of bakery products, due to its ability to form a viscoelastic network, insoluble in water, allowing the ingredients to have stability to form pasta. Currently, the gluten-free diet is being adhered to by some people who have a wheat food allergy, celiac disease, and gluten sensitivity. The objective of the study was to identify and describe scientific articles found in the literature that highlight innovations and trends in gluten-free bakery products through a literature review with identification of the most used flours in the elaboration of gluten-free products. A search was carried out in the main databases, Google academic, SciELO, Scopus, PubMed, Lilacs, Web of Science, Brazilian Library of Theses and Dissertations, from 2012 to 2022, using the main descriptors: gluten intolerance, celiac and gluten allergy. A total of 67 articles were selected, of which 43 articles are related to the characteristics of gluten-free flours and 24 articles are related to bakery products. After the detailed analysis, 13 articles were excluded, resulting in a total of 54 articles tabulated for this review, 11 of which related to bakery products. It was found with this research that there are several studies related to the elaboration of gluten-free bakery products, with rice, pea, amaranth, and soybean meals being most used, due to the complementation of the nutritional value and essential amino acids. These meals have technological and sensory characteristics that can be an alternative to improve the nutritional value of gluten-free bakery products.