Herstellung und Bewertung glutenfreier Brotsorten

Zusammenfassung

Glutenfreie Backwaren erfreuen sich einer immer größer werdenden Beliebtheit, nicht nur bei Zöliakie-Patienten. Allerdings übernimmt Gluten technologisch wichtige Funktionen im Brotteig und ist für die Verbrauchererwartung von Weizenbroten essentiell. Dieser Artikel zeigt die Schwierigkeiten bei der Herstellung qualitativ hochwertiger glutenfreier Backwaren und die verschiedenen Ansätze, den Einfluss des Glutens auf die Teigrheologie zu ersetzen.

Abstract

Gluten-free baked goods are showing a steady increase in overall customer acceptance, gluten on the other hand takes a crucial role in the formation of wheat doughs and is therefore responsible for the quality of the finished bread. This article shows the difficulties for the production of gluten free baked goods and demonstrates the different approaches to imitate the rheological properties of wheat doughs.

Schlüsselwörter

glutenfrei - Rheologie - Zöliakie

Keywords

gluten-free - rheology - celiac disease

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