A Review of Gluten-Free Cereals, Pseudo-Cereal Processing, and Food Products

With the increasing prevalence of celiac disease worldwide, one of the major challenges in the food industry is the production and enhancement of gluten-free products tailored to meet the needs of these patients. This study focuses on gluten-free grains and their derived products. Celiac disease is an autoimmune disorder where the consumption of gluten triggers an antibody response in the body, damaging the intestinal tissue. Individuals affected by this condition must completely eliminate gluten from their diet. The food industry is obligated to produce specialized products exclusively for individuals with this autoimmune disorder. Novel food formulations aimed at improving dietary options and enhancing the health status of celiac patients are being extensively investigated. However, removing gluten from food products prevents the formation of cohesive networks during dough preparation, leading to structural deficiencies in bread. Overall, the elimination of gluten compromises texture, visual quality, and shelf life. To overcome these shortcomings, starches, dairy proteins, and hydrocolloids are used to replicate the functional properties of gluten, thereby enhancing structure and prolonging the shelf life of gluten-free products. Replacing gluten with gluten-free flours presents a significant technological challenge. Despite advancements, the quality of these substitutes often remains inferior to gluten-containing products, as they are typically poor sources of dietary protein and fiber. This paper examines the characteristics of quinoa, corn, rice, teff, and amaranth seeds and ultimately proposes factors and methods for producing high-quality gluten-free products.

کلیدواژه ها:

Autoimmunity ، Celiac disease ، Gluten ، Gluten-free food ، Prolamin