Título:	Rethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A Review
Autor:	PETRI, P. Z. SILVA, P. de S. ASCHERI, J. L. R.
Afiliación:	PAOLA ZAMPIROLLI PETRI, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; PALOMA DE SOUZA SILVA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; JOSE LUIS RAMIREZ ASCHERI, CTAA.
Año:	2026
Referencia:	Discoveries in Agriculture and Food Sciences, v. 14, n. 01, p.22-50, 2026.
Descripción:	The development of gluten-free products entails substantial technological and formulation challenges, primarily due to the difficulty of reproducing the structural, sensory, and nutritional attributes of gluten-containing analogues. The absence of gluten—responsible for the viscoelastic network that confers extensibility, gas retention, and structural integrity to wheat-based doughs—represents a major limitation in processing and product quality. To compensate for this deficiency, gluten-free formulations commonly incorporate optimized combinations of starches, hydrocolloids, and plant proteins to establish an alternative network. Starch gelatinization and the formation of a cohesive, viscous matrix by gums such as xanthan and guar contribute to dough integrity and rheological performance. Concurrently, the interactions between vegetable proteins and these polysaccharide components promote gas retention and stabilize the internal structure during fermentation and baking. This composite system partially replicates the viscoelastic behavior of gluten, thereby improving the texture, stability, and overall quality of gluten-free products.
Thesagro:	Produto de Panificação Gelatinização Amido Propriedade Reológica Fermentação Massa Proteína Vegetal Goma
Palabras clave:	Gluten Free Sem glúten Hidrocoloide Xantana e guar Rede viscoelástica Integridade estrutural
DOI:	https://doi.org/10.14738/tnc.1401.19861
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)