Starch characteristics linked to gluten-free products

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dc.contributor.author Horstmann, Stefan
dc.contributor.author Lynch, Kieran
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2017-05-05T13:27:31Z
dc.date.available 2017-05-05T13:27:31Z
dc.date.issued 2017-04-06
dc.identifier.citation Horstmann, S., Lynch, K. and Arendt, E. (2017) 'Starch Characteristics Linked to Gluten-Free Products', Foods, 6(4), pp. 29. doi:10.3390/foods6040029 en
dc.identifier.volume 6 en
dc.identifier.issued 4 en
dc.identifier.startpage 29-1 en
dc.identifier.endpage 29-21 en
dc.identifier.issn 2304-8158
dc.identifier.uri http://hdl.handle.net/10468/3925
dc.identifier.doi 10.3390/foods6040029
dc.description.abstract The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Gluten-free en
dc.subject Morphology en
dc.subject Composition en
dc.subject Functional properties en
dc.subject Modification en
dc.subject Digestibility en
dc.subject Starch en
dc.title Starch characteristics linked to gluten-free products en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-05-05T13:18:40Z
dc.description.version Published Version en
dc.internal.rssid 393852854
dc.contributor.funder European Commission en
dc.contributor.funder Seventh Framework Programme en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/613912/EU/Traditional Food Network to improve the transfer of knowledge for innovation/TRAFOON en


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© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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