Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

In the last decade the development of gluten‐free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten‐free products and health. The increasing interest has prompted extensive research into the development of gluten‐free foodstuffs that resemble gluten‐containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten‐free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread‐making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten‐free breads, and different strategies for improving it are reviewed. Gluten‐free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten‐free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index. © 2014 Society of Chemical Industry