You are on page 1of 13

Characteristics and Quality of Gluten-Free Bread

FOS 4041

Ashley Thompson

April 4, 2017
Introduction:

Gluten is often called the structural protein for bread making. Gluten-free doughs are

not able to develop a similar protein network owing to differences in the protein properties. The

absence of gluten in dough production effects dough rheology, the production process, and the

quality of the final gluten-free products.1 Gluten-free doughs are much less cohesive and elastic

than wheat dough. Often these gluten-free doughs are called batters instead. Breads baked

without gluten often results in crumbling texture, poor color, and low specific volume. Several

other disadvantages of gluten-free bread are a short shelf life, the detection of particles in the

mouth during consumption, a dry mouth, and an unsatisfying taste.

With more and more people being diagnosed with celiac disease, gluten allergy, and non-

celiac gluten sensitivity, the market for gluten-free products is increasing rapidly. In the context

of gluten intolerance, gluten means a protein fraction from wheat, barley, rye, oats or their

crossbred varieties and derivatives thereof, to which some persons are intolerant and which is

insoluble in water and sodium chloride solution.1 The increased interest in gluten-free products

has researchers looking at improving the quality and desired characteristics of gluten-free bread

as well as the nutritional value. The aim in gluten-free bread development is to imitate the visco-

elastic properties of the gluten by using diverse ingredients and additives. Several diverse

approaches include the use of different naturally gluten-free flours, starches, dairy ingredients,

gums and hydrocolloids, emulsifiers, other non-gluten proteins, enzymes, prebiotics, or a

combination of these.1 The purpose of this paper is to evaluate the production of gluten-free

bread and its nutritional value, examine various ingredients and their role in gluten-free bread,

and investigate the role of gluten-free bread in patients with celiacs disease.
Making Gluten-Free Bread

Bread making is a complex process that consist of mixing, proofing, baking, and cooling

steps in which water evaporation, volume expansion, enzyme and yeast deactivation, starch

gelatinization, protein coagulation, and crumb and crust formation occur.2 The process of making

gluten-free bread proves to be a challenge due to gluten-free flours inability to form viscoelastic

dough when kneaded in water and to the fact that there are no additives or ingredients that can

fully replace gluten. In order to form an acceptable crumb, gluten-free flours require higher

amounts of water than wheat flour, and therefore the dough is less elastic and hard to handle.

Gluten-free dough is made from a mixture of water, yeast, and gluten-free flours and starches,

that results in a suspension where air retained from mixing the dough and carbon dioxide from

yeast fermentation is not trapped in the few coherent structures present, which is responsible for

dough expansion.2 Some gases escape too early while others are retained to form irregular,

unstable cells, resulting in bread containing many quality defects. The bread may have reduced

volume, lack of cell structure, a dry, crumbly, grainy texture, a cracked crust, poor mouthfeel,

and flavor, and short shelf life. Many consumers, especially those following a strict gluten-free

diet have found it difficult to find gluten-free bread that has a desirable appearance, texture, and

flavor. Extensive research on which additives can be used to achieve these desired characteristics

is being done.

Nutritional Value of Gluten-Free Bread

Gluten-free breads often have lower levels of fiber and micronutrients compared to their

gluten containing counterparts.2 They tend to also have a lower protein content.3 For those

without celiac disease it is unlikely that gluten-free foods have health benefits. In fact, about 20-

38% of patients with celiac disease have some nutritional deficiencies due to their condition.3
Since the only treatment as of now for celiac disease is maintaining a gluten-free diet, there are

raised concerns over the long-term health of these individuals because of the nutritional

inadequacies associated with the gluten-free diet.4

A study performed by Benjamin Missbach and colleagues aimed to analyze the nutrient

content and cost of gluten-free products. The study found that energy content, carbohydrate, total

fat, saturated fatty acids, fiber, and sugar did not differ between gluten-free and gluten-containing

products.3 However, results showed a significantly lower protein content and a lower sodium

content in gluten-free bread. The content of protein was about one-third lower than the

equivalent gluten-containing bread. The lower protein content could be due to the carbohydrate-

rich but protein-poor ingredients used, such as white rice flour, tapioca or potato starch in gluten-

free formulations.3 This is supported by another study, showing patients following a gluten-free

diet, had significantly lower amino acid concentrations in blood.3

A second study, published by the British Journal of Nutrition, aimed to evaluate the

nutritional qualify of gluten-free foods to address the hypothesis that gluten-free food is healthier

than gluten-containing products.5 A product was considered non-gluten-free if it contained

gluten, wheat, rye, triticale, barley, oats, or spelt. A total of 3213 food products from ten food

categories were included in the study. This study supports the previous, in that it found gluten-

free products had significantly lower protein content.5 Results from this study also found the

contents of total energy, sodium, saturated fat, and total sugars were very similar between gluten-

free and gluten-containing products. Gluten-free breads were also found to have a significantly

higher average of dietary fiber content. Final conclusions from this study showed the overall

quality of gluten-free products remained poor with high levels of sugar, saturated fat, and salt. It

has been suggested that gluten-free products may contain more sugar and fat to improve
palatability, raising the concern for higher energy intake and weight gain.5 Growing evidence that

the health halo effect where products are labeled as healthier can confuse consumers and

result in increased consumption. This may be the case with gluten-free bread and why there is an

increase in demand and consumption even in those without celiac disease. There is still conflict

on the nutritional aspect of gluten-free bread and whether or not gluten-containing products are

healthier. Further research needs to be done in order to determine the health adversities that come

with consumption of gluten-free bread.

Gluten-Free Alternatives

Frequently, rice and soy flours are used to replace gluten-containing flour. This

substitution however, adversely affects the nutritional, technological and sensory characteristics

of products. This is because flours without gluten are often refined, and when mixed to form

dough they do no form a structure or a continuous phase, resulting in a low-quality bread.6 Wheat

is the only cereal that contains the quality and efficient amount of proteins to form gluten in

dough production.7 When mixed with water and mechanical or manual agitation, the proteins

align and form a three-dimensional net that embraces the starch granules, forming a glutenin net

around them. Through this process a thin and continuous protein film develops.7 Gluten is what

leads to formation of soft crumb and a crispy crust. Extensive research has been conducted in

order to improve the quality of gluten-free breads, and additives such as gums and emulsifiers

are often used.

Chia flour has been used in place of wheat in gluten-free bread production because it is a

source of nutrients and mucilage.6 A study aimed to evaluate the physical quality and sensory

acceptance of gluten-free breads with different added percentages of chia flour to replace rice

and soy flour in an attempt to replace the gum required in this type of bread.6 There were three
different formulations of bread prepared using different proportions of chia flour. After baking,

the following five characteristics were evaluated: color, aroma, texture, flavor and overall

appearance. Specific volume was also recorded but there was no significant difference between

the three formulations. The bread treated with the highest amount of chia flour (7.5%), had the

lowest rise in dough. The results from the testers showed that the formulations treated with the

highest percentage of chia flour had a bitter aftertaste, negatively influencing the perception of

the testers regarding this attribute.6 Concluding, the bread made with only 2.5% chia flour,

replacing rice and soy flours, behaved similarly to HPMC gum in regards to physical and sensory

characteristics of bread.6 It also presented the highest value for purchase intent by testers. From

these results, it can be considered that addition of chia flour may be a promising alternative in

order to improve the physical and sensory characteristics of gluten-free breads, and in replacing

gum.6

Scientists realize the importance of developing and improving the gluten-free products

available to help patients with celiac disease adhere to the gluten-free diet they have to follow for

life.7 A second study published by the Journal of the American Dietetic Association aimed to

evaluate how replacing gluten with psyllium would affect sensory characteristics of gluten-free

bread doughs and to compare the chemical, nutritional, technological, and sensory characteristics

of the modified preparations.7 Researchers also assessed the reduction of fat and energy in the

modified preparations. Psyllium was chosen as a gluten replacement because it is stable at

various pH levels and temperatures, similar to gluten in foods. It can substitute for fat or act as an

emulsifier or thickening agent. During this study, psyllium, rice cream, cornstarch, and potato

starch were used in place of wheat flour to produce gluten-free bread. Once baking was

complete, two groups were chosen to complete a sensory test. Patients with celiac disease were
only given the modified version of bread, while the control group received both the modified and

standard samples. The characteristics evaluated by the testers were: color, odor, taste, texture,

and overall evaluation on a scale of one to seven. The modified product had 42.3% less fat and

32.1% less energy compared to the standard product.7 The sensory tests showed that gluten-free

bread was similar to wheat flour bread in all evaluated characteristics. The acceptance of the

product was over 93% of testers with or without celiac disease, causing researchers to suggest

that the product might be marketed to all individuals. The overall results from this study indicate

that psyllium dough had good acceptance and suggests that it can replace gluten in recipes. The

replacement did not alter the preference or acceptability of modified products compared with

standard products and increased product options for celiac disease patients.7

Gluten-Related Disorders: Celiac Disease, Gluten Allergy and Sensitivity

Celiac disease is an immune-mediated enteropathy triggered by the ingestion of dietary

gluten in genetically susceptible individuals.8 The inflammatory response in the gut created by

the immune response to gluten results in elevated IgA antibodies to tissue transglutamines,

atrophy or flattening of the villa of the duodenal mucosa, and loss of the tight junction barrier,

allowing the immune response to be released into the systemic system of the host.8 The treatment

for celiac disease is currently based on a lifetime of maintaining a gluten-free diet to normalize

the antibody serum levels and to recover the intestinal mucosal integrity.9 According to recent

epidemiological studies, 1 in 100 people worldwide suffer from celiac disease making it one of

the most widespread food intolerances.10 The disease often appears in early childhood with sore

symptoms including chronic diarrhea and failure to thrive, but can also develop late in life with

similar symptoms. A wheat allergy is defined as an IgE-mediated immunological response to

proteins of wheat and related cereals that affects the gastrointestinal tract, the respiratory tract or
the skin.10 Patients suffering from a wheat allergy also follow a strict gluten-free diet. It is hard

for patients with these diseases to adhere to this type of diet for several reasons such as poor

palatability of gluten-free options, challenges with dining outside the home, and poor availability

of gluten-free products. Celiac patients also have an increased risk of developing deficiencies of

certain vitamins and minerals. A study published by the Canadian Journal of Dietetic Practice

and Research hypothesized that children and adolescents with celiac disease following a gluten-

free diet have reduced nutritional quality of food intake and low intakes of various important

vitamins and minerals when compared with healthy children and adolescents without celiac

disease.11 Results from the study showed that children with celiac disease had higher intakes of

fiber and lower intakes of folate. Children adhering to a gluten-free diet also had higher GI and

GL intake because of added carbohydrates to improve texture and palatability of gluten-free

foods. The level of micronutrients however, was similar in both groups.11 One of the main

challenges for patients living with celiac disease is adhering to a gluten-free diet because of food

cost and availability of nutrient dense gluten-free foods. Further research needs to be done to

determine how those living with celiac disease can meet all nutritional requirements while living

a gluten-free lifestyle.

Conclusion

There has been extensive research especially in the past five to ten years on improving

the quality and nutritional value of gluten-free bread and products. This is due to the increased

demand for these products. The diagnosis of celiac disease has become more prevalent in the

past ten years, leading to a higher consumption of gluten-free breads. There has also been an

increased consumption of these products in the general population not living with celiac disease.

Approximately 30% of the United States population now adhere to a gluten-free diet because
they perceive it to be a healthier lifestyle choice.12 Many people believe that adhering to a gluten-

free diet is healthier but in reality gluten-free bread has higher amounts of fat, calories, glycemic

index, glycemic load, and is missing key vitamins and minerals. Another problem many people

following a gluten-free diet face is the increased prices. A study completed by the journal of

Nutrition and Dietetics found that gluten-free items were between 316% (for wraps) and 574%

(for flour) more expensive compared to their gluten-containing counterpart.13 A final problem

those adhering to a gluten-free diet face is the decreased quality of products especially bread.

Without the use of gluten the bread typically has a crumbling texture, poor color, and low

specific volume. Several other disadvantages of gluten-free bread are a short shelf life, the

detection of particles in the mouth during consumption, a dry mouth, and an unsatisfying taste.

Researchers are working on different approaches to improve the quality of gluten-free bread such

as using various starch sources, additives and flours.14 They are also reviewing previous studies

and techniques to understand the structure formation, staling and sensory characteristics of

gluten-free bread and applying new techniques in an attempt to improve gluten-free bread

making.14 While many advances have already been made in the future of gluten-free bread in the

past decade it is evident more research is needed to further improve the quality and nutritional

value of these products.

Application to Dietetic Practice

As a dietitian it is important to be knowledgeable about the quality as well as the

nutritional value of gluten-free bread. There is no question as a dietitian that at some point in

your career you will be dealing with a patient adhering to a gluten-free lifestyle. Whether this is

because of a gluten allergy, celiac disease, gluten sensitivity or a personal choice a dietitian will

need to know how to educate this patient on what should be excluded from their diet as well as
healthy and nutritious alternatives. Specialist dietitian and nurse-led clinics have been shown to

be just as effective and as high quality as physician-led clinics in the long-term management of

celiac disease.15 A dietitian plays a vital role no only in providing patient education but providing

education and support to families as well. A dietitian also ensures that a nutritionally balanced

diet is available to the patient.15 While the gluten-free diet may just be a fad for some or the

newest craze in the health world, for some it is vital for their health. In the dietetic practice, they

can get the help and education they need to live a healthy life.
References

1. Matos MCADE, Rosell CM. Understanding gluten-free dough for reaching breads

with physical quality and nutritional balance. Journal of the Science of Food and

Agriculture. 2014;95(4):653-661. doi:10.1002/jsfa.6732.

2. Capriles VD, Aras JAG. Novel Approaches in Gluten-Free Breadmaking: Interface

between Food Science, Nutrition, and Health. Comprehensive Reviews in Food

Science and Food Safety. 2014;13(5):871-890. doi:10.1111/1541-4337.12091.

3. Missbach B, Schwingshackl L, Billmann A, et al. Gluten-free food database: the

nutritional quality and cost of packaged gluten-free foods. PeerJ. 2015;3.

doi:10.7717/peerj.1337.

4. Lee AR, Ng DL, Dave E, Ciaccio EJ, Green PHR. The effect of substituting

alternative grains in the diet on the nutritional profile of the gluten-free diet. Journal

of Human Nutrition and Dietetics. 2009;22(4):359-363. doi:10.1111/j.1365-

277x.2009.00970.x.

5. Wu JHY, Neal B, Trevena H, et al. Are gluten-free foods healthier than non-gluten-

free foods? An evaluation of supermarket products in Australia. British Journal of

Nutrition. 2015;114(03):448-454. doi:10.1017/s0007114515002056.

6. Huerta KDM, Alves JDS, Silva AFCD, Kubota EH, Rosa CSD. Sensory response and

physical characteristics of gluten-free and gum-free bread with chia flour. Food

Science and Technology (Campinas). 2016;36:15-18. doi:10.1590/1678-457x.0032.

7. Zandonadi RP, Botelho RBA, Arajo WMC. Psyllium as a Substitute for Gluten in

Bread. Journal of the American Dietetic Association. 2009;109(10):1781-1784.

doi:10.1016/j.jada.2009.07.032.
8. Allen P. Primary Care Approaches. Gluten-Related Disorders: Celiac Disease, Gluten

Allergy, Non-Celiac Gluten Sensitivity. Pediatric Nursing [serial online]. May

2015;41(3):146-150. Available from: Academic Search Complete, Ipswich, MA.

Accessed March 28, 2017.

9. Marino M, Casale R, Borghini R, et al. The effects of modified versus unmodified

wheat gluten administration in patients with celiac disease. International

Immunopharmacology. 2017;47:1-8. doi:10.1016/j.intimp.2017.03.012.

10. Foschia M, Horstmann S, Arendt EK, Zannini E. Nutritional therapy Facing the gap

between coeliac disease and gluten-free food. International Journal of Food

Microbiology. 2016;239:113-124. doi:10.1016/j.ijfoodmicro.2016.06.014.

11. Alzaben AS, Turner J, Shirton L, Samuel TM, Persad R, Mager D. Assessing

Nutritional Quality and Adherence to the Gluten-free Diet in Children and

Adolescents with Celiac Disease. Canadian Journal of Dietetic Practice and

Research. 2015;76(2):56-63. doi:10.3148/cjdpr-2014-040.

12. Johanson L. The Gluten-Free Frenzy: Fad or Fitting?. MEDSURG Nursing [serial

online]. July 2015;24(4):213-217. Available from: CINAHL Plus with Full Text,

Ipswich, MA. Accessed March 29, 2017.

13. Lambert K, Ficken C. Cost and affordability of a nutritionally balanced gluten-free

diet: Is following a gluten-free diet affordable? Nutrition & Dietetics. 2015;73(1):36-

42. doi:10.1111/1747-0080.12171.

14. Masure HG, Fierens E, Delcour JA. Current and forward looking experimental

approaches in gluten-free bread making research. Journal of Cereal Science.

2016;67:92-111. doi:10.1016/j.jcs.2015.09.009.
15. Fok C-Y, Holland KS, Gil-Zaragozano E, Paul SP. The role of nurses and dietitians in

managing paediatric coeliac disease. British Journal of Nursing. 2016;25(8):449-455.

doi:10.12968/bjon.2016.25.8.449.

You might also like