New Progress in the Improvement of Gluten-free Bread Processing Technology

Gluten-free bread is the most important part of gluten-free foods. The loss of gluten proteins severely affects the quality of gluten-free bread,while it can be effectively improved by the optimization of the processing technology. The selection of cheap and nutritious raw materials combined with efficient and useful additives is regarded as the first step of gluten-free bread processing. Then,raw material pre-processing methods including milling,thermal processing,microwave,high pressure,and germination can be used to improve the processability of gluten-free raw material for gluten-free bread. In addition,sourdough fermentation and chemically leavened are regarded as new methods of dough preparation.Vacuum baking,ohmic heating,and microwave-assisted baking are novel approach to bake bread. In this paper,the selection of raw materials and additives,raw material pre-processing,dough preparation,bread baking are reviewed according to processing technology for gluten-free bread.