Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits

Abstract

Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked foods is threatened by its high cost, especially in countries that depend on imported wheat for their bakery industry. Research has shown that hydrocolloids serve as gluten replacements in baked foods, in response to these challenges. Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins, which serve as functional ingredients in the food industry that modify the foods' rheological and textural properties. They function as stabilizers, viscosity modifiers, gelling agents, water binders, fibres, and inhibitors of ice crystal in foods. Further, food hydrocolloids have also been reported to possess health-promoting properties, such as lowering of postprandial blood glucose and plasma cholesterol concentrations, colon cancer prevention, and modulation of intestinal transit and satiety. They are obtained from plants, animals or microorganisms, and can be used in their natural or modified forms. The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods, emphasizing their physicochemical, nutraceutical, and sensorial importance. The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products' quality were discussed. Also, some practical approaches to improve the quality of gluten-free baked products, in response to an increasing consumers' demand and the rising cost of refined wheat flour were highlighted.