Formulation of Gluten-Free Baked Products for Coeliac Patients: A Review of Contemporary Methodologies and Quality Improving Factors

Coeliac disease (CD) is one of the common and under diagnosed food intolerance in the world. Recently, the only treatment of CD patients is complete evasion of food containing gluten, a wheat protein. This situation is increasing demand for gluten free foods. Food scientists are still trying their best to improve the quality of gluten free food products and formulate new food products with similar characteristics to the gluten containing foods. But, the quality of gluten free baked products is still not improved. Gluten is necessary for structure building of leavened baked products. Without gluten the baked products have low nutritional value, low volume, bad texture, bland flavor and lower shelf life. Hence, formulation of high quality gluten free baked products is technological task. This review focuses on most recent advances in research on gluten free baking which were designed to develop baked products with improving quality, high nutritional value and longer shelf life. However, widespread research is still needed by developing a nexus between food science, technology and nutrition to formulate gluten free baked products with good technological and nutritional properties and made more accessible to coeliac patients. This might be helpful for celiac patients to stick to gluten-free diet and improve the quality of their lives.