Gluten-free foods continue to rise globally. However, the replacement of gluten represents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods.
Although many advances have been made in the preparation process of gluten-free products, many gluten-free indrustrial products available on the market exhibit a low nutritional quality, poor mouthfeel or flavor. There are still many challenges for producing gluten-free products and whether gluten-free is healthier for the general population has not been scientifically proven.
Published: September 2015
The World of Food Ingredients
Article only in English