Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients
Luo Haixi, Saleha Ahmed, Muhammad Shahbaz, Junaid Abid, Muhammad Jahangir, Shahrukh Khan
Abstract
The demand for gluten-free bread has increased due to gluten intolerance and celiac disease, but producing high-quality alternatives is still very difficult because gluten lacks its structural functionality. Therefore, this review provides a comprehensive analysis of modern ingredients and techniques to improve gluten-free bread quality. The article analyzed that using legume flours (beans, lentils, chickpeas, bean flour), and gluten-free starches (rice, potato, corn) helps mimic gluten’s viscoelastic properties. Structural proteins like soy, pea, zein, and whey contribute to improved dough strength and texture. Besides, functional additives such as hydrocolloids and acidic food additives improve batter consistency, gas retention, and shelf life. Emerging non-conventional baking methods offer better crumb structure and processing efficiency, including ohmic heating, microwave baking, and others. Additionally, microbial fermentation, enzyme technology, and sourdough techniques improve sensory and nutritional attributes. Advances in biotechnology and AI-based approaches showed promise for tailoring bread quality to health and sensory standards. The review also addresses safety assessments, regulatory labeling, and consumer expectations. In conclusion, combining innovative ingredients and technologies with multidisciplinary collaboration is essential for developing gluten-free bread that competes with traditional wheat-based products in quality, nutrition, and appeal.