The demand for gluten-free foods is increasing. However, because gluten is a structure-building protein essential for formulating leavened baked goods, obtaining high-quality gluten-free bread is a technological challenge. A review published in Comprehensive Reviews in Food Science and Food Safety explores the contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of gluten-free bread.
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