Starch characteristics linked to gluten-free products

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dc.contributor.authorHorstmann, Stefan W.
dc.contributor.authorLynch, Kieran
dc.contributor.authorArendt, Elke K.
dc.contributor.funderEuropean Commissionen
dc.contributor.funderSeventh Framework Programmeen
dc.date.accessioned2017-05-05T13:27:31Z
dc.date.available2017-05-05T13:27:31Z
dc.date.issued2017-04-06
dc.date.updated2017-05-05T13:18:40Z
dc.description.abstractThe 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHorstmann, S., Lynch, K. and Arendt, E. (2017) 'Starch Characteristics Linked to Gluten-Free Products', Foods, 6(4), pp. 29. doi:10.3390/foods6040029en
dc.identifier.doi10.3390/foods6040029
dc.identifier.endpage29-21en
dc.identifier.issn2304-8158
dc.identifier.issued4en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage29-1en
dc.identifier.urihttps://hdl.handle.net/10468/3925
dc.identifier.volume6en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/613912/EU/Traditional Food Network to improve the transfer of knowledge for innovation/TRAFOONen
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.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectGluten-freeen
dc.subjectMorphologyen
dc.subjectCompositionen
dc.subjectFunctional propertiesen
dc.subjectModificationen
dc.subjectDigestibilityen
dc.subjectStarchen
dc.titleStarch characteristics linked to gluten-free productsen
dc.typeArticle (peer-reviewed)en
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