Current trends in the use of unconventional raw materials for the development of gluten-free bakery and pastry products with high nutritional value: A review


Daniela Stoin, Calin Jianu, Mariana-Atena Poiana, Ersilia - Calina Alexa, Ariana – Bianca Velciov

Volume 27, Issue 4;
Pages: 378-391; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Currently correcting and improving lifestyles, hence the "style" of food has become a priority and a constant concern, due to the many diseases that have developed as a consequence of the eaten food and its adjuvants. Globally the population is facing a rising epidemic of disorders related to the consumption of gluten-containing foods such as celiac disease, allergies and gluten sensitivity. Even when not reaching constituted morbid entities, the act of eating can generate simple functional disturbances. A gluten-free diet is essential for the management of any signs and symptoms of celiac disease and for any other medical conditions associated with gluten. This paper presents an overview of the most recent scientific results, approaches and investigations concerning other unconventional raw materials (chestnuts, almond, coconut, acorn, teff, tapioca, etc), in order to identify and exploit their potential, whether technological, biological, chemical or physical, to meet the needs and demands of consumers. Introducing new, innovative products using unconventional raw

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