Advanced properties of gluten-free cookies, cakes, and crackers: A review.

There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products, chemically leavened gluten-free products such as cookies, biscuits, cakes, muffins, and crackers are receiving increasing interests due to their convenience and unique taste and texture. Many research papers have been published in recent years; however, no comprehensive review has yet been available in this area. This review examines various gluten-free non-bread bakery goods with respect to formulation, preparation, and properties of dough and batter and the resultant products. Other functional ingredients such as proteins, fibers, hydrocolloids, and emulsifiers used to improve product properties are discussed. Challenges of developing the gluten-free bakery products, such as technological limitation, nutritional quality, and sensory properties are addressed. Knowledge and information gaps in this research area are identified, and future research needs are recommended. Rice flour is the mostly used gluten-free flour for these purposes, and it is often formulated with flours, starches, and proteins from cereals, pulses, pseudocereals, and other plant materials to achieve optimal batter or dough properties and bakery product quality. Although the composition of gluten-free composite flours and formulation dominate product texture and sensory traits, other factors such as grain milling methods, flour particle size, and flour treatment could also have some impact. The current gluten-free cookies, biscuits, cakes, muffins, and crackers are still less desirable than wheat-based products. Further research is warranted in developing and evaluating more palatable and nutritious gluten-free products. Image 1 • Gluten-free non-bread bakeries of cookie, biscuit, cake, and cracker are reviewed. • Rice and its composite flours are widely used for gluten-free bakery products. • Flour composition and formulation dominate dough/batter and product properties. • Achieving desired flour functionality and sensory quality is yet challenging. • Further research is warranted in improving product palatability and nutrition. [ABSTRACT FROM AUTHOR]