Gluten free non-fermented bakery

Abstract

Changes in the daily routine of a large part of the world?s population have driven the growingdemand of ready-to-eat convenience products. In this context, non-fermented bakery (NFB),like cookies and muffins as well as cereal bars have been gaining market in the last twodecades. The aim of the chapter is to provide a review of the function of different ingredientsin the formulation as well as the process steps in order to aid understanding the main topicsto focus when searching for new alternatives in this field. Therefore, this chapter will cover themethodology, preparation, and characterization of different NFB. In contrast to fermentedbakery, like bread and pizza, in NFB several ingredients are incorporated and therefore, thelack of gluten in the food matrix could be, in part, counter act with the components from theother added ingredients. Understanding the role of different components in the matrix of thesystems as well as the function of the unit operations involved in the process, can help toselect the conditions to study in future works.