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May 13, 2026International Journal of Food ScienceOpen Access

Problems and Approaches in the Improvement of Gluten‐Free Bread Texture: A Comprehensive Review

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Authors

ZAZaripa AlibekovaMBMeruert BayisbayevaRSRosnah Shamsudin

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Overview

Comprehensive review reveals key hydrocolloids and proteins enhance gluten-free bread texture, indicating a need for innovative approaches.

Key Points

  • This review aims to address challenges in creating gluten-free bread with texture comparable to traditional bread.
  • Analysis of alternative protein flours and hydrocolloids
  • Discussion on moisture retention and protein interactions
  • Exploration of fermentation, enzyme preparations, and staling methods
  • Review of extrusion and microencapsulation technologies
  • Consideration of economic feasibility and scalability of approaches.
  • Identification of effective hydrocolloids such as pectin, guar gum, and psyllium
  • Highlighting the importance of protein ingredients like milk proteins in texture improvement
  • Exploration of innovative technologies that can enhance gluten-free bread production

Cite This Study

Alibekova et al. (2026) studied this question.

synapsesocial.com/papers/6a03cbe01c527af8f1ecfb77https://doi.org/10.1155/ijfo/5214023
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