Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1184736
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dc.contributor.authorPETRI, P. Z.
dc.contributor.authorSILVA, P. de S.
dc.contributor.authorASCHERI, J. L. R.
dc.date.accessioned2026-02-27T15:57:55Z-
dc.date.available2026-02-27T15:57:55Z-
dc.date.created2026-02-27
dc.date.issued2026
dc.identifier.citationDiscoveries in Agriculture and Food Sciences, v. 14, n. 01, p.22-50, 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1184736-
dc.descriptionThe 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectGluten Free
dc.subjectSem glúten
dc.subjectHidrocoloide
dc.subjectXantana e guar
dc.subjectRede viscoelástica
dc.subjectIntegridade estrutural
dc.titleRethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A Review
dc.typeArtigo de periódico
dc.subject.thesagroProduto de Panificação
dc.subject.thesagroGelatinização
dc.subject.thesagroAmido
dc.subject.thesagroPropriedade Reológica
dc.subject.thesagroFermentação
dc.subject.thesagroMassa
dc.subject.thesagroProteína Vegetal
dc.subject.thesagroGoma
riaa.ainfo.id1184736
riaa.ainfo.lastupdate2026-02-27
dc.identifier.doihttps://doi.org/10.14738/tnc.1401.19861
dc.contributor.institutionPAOLA ZAMPIROLLI PETRI, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; PALOMA DE SOUZA SILVA, UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO; JOSE LUIS RAMIREZ ASCHERI, CTAA.
Appears in Collections:Artigo em periódico indexado (CTAA)

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