Exploration of Foods and Foodomics

Table 2. Various health implications of GFB consumption.

Health impact	Brief overview	Mechanism/Notes	Implications for GFB formulation	Reference
Nutritional deficiencies/Bone health risk	GFB is often low in fiber, iron, calcium, and Bvitamins	Reliance on refined starches and lack of fortification	Use nutrient-dense flours, seeds, or fortification to balance diet	[66]
Weight management	Mixed effects; GFB may increase or decrease weight	Higher caloric density of some GF breads; improved absorption in treated celiac cases	Optimize energy content, fiber, and satiety-promoting ingredients	[67]
Gastrointestinal comfort	Can alleviate bloating, pain, and irregular bowel movements	Gluten removal reduces inflammatory response in sensitive individuals	Consider prebiotics, soluble fibers, or hydrocolloids to improve gut tolerance	[68]
Glycemic response/Diabetes	GFB can have a higher GI, affecting blood sugar	Rapid starch digestion due to refined flours; low fiber content	Incorporate whole grains, resistant starches, or viscous fibers to reduce GI	[50]
Non-celiac gluten sensitivity	May relieve symptoms in some individuals	Symptom reduction may be linked to FODMAP reduction rather than gluten alone	Design GFB with low-FODMAP ingredients; monitor individual tolerance	[69]

Return to article view

FODMAP: Fermentable Oligo-, Di-, Mono-saccharides, And Polyols; GFB: gluten-free bread; GI: glycemic index.

Declarations

Author contributions

AOA: Conceptualization, Writing—original draft. DSA: Visualization, Resources, Writing—review & editing. PJA: Formal analysis, Writing—original draft. OEF: Resources, Writing—review & editing. VNE: Conceptualization, Supervision, Writing—original draft, Writing—review & editing. All authors read and approved the final submitted manuscript.

Conflicts of interest

The authors declare no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The author, Victor N. Enujiugha (vnenujiugha@futa.edu.ng), will make the data of this research available to any researcher.

Funding

No external funding was received for this study.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Biesiekierski JR. What is gluten? J Gastroenterol Hepatol. 2017;32:78–81. [DOI] [PubMed]

Singla D, Malik T, Singh A, Thakur S, Kumar P. Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity. Food Chem Adv. 2024;4:100627. [DOI]

Sharma N, Bhatia S, Chunduri V, Kaur S, Sharma S, Kapoor P, et al. Pathogenesis of Celiac Disease and Other Gluten Related Disorders in Wheat and Strategies for Mitigating Them. Front Nutr. 2020;7:6. [DOI] [PubMed] [PMC]

Barak S, Mudgil D, Khatkar BS. Influence of gliadin and glutenin fractions on rheological, pasting, and textural properties of dough. Int J Food Prop. 2014;17:1428–38. [DOI]

Gao Z, Wang G, Zhang J, Guo L, Zhao W. Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread. Foods. 2024;13:767. [DOI] [PubMed] [PMC]

Zannini E, Jones JM, Renzetti S, Arendt EK. Functional replacements for gluten. Annu Rev Food Sci Technol. 2012;3:227–45. [DOI] [PubMed]

Mir NA, Riar CS, Singh S. Nutritional constituents of pseudo cereals and their potential use in food systems: A review. Trends Food Sci Technol. 2018;75:170–80. [DOI]

Henggeler JC, Veríssimo M, Ramos F. Non-coeliac gluten sensitivity: A review of the literature. Trends Food Sci Technol. 2017;66:84–92. [DOI]

Reilly NR. The Gluten-Free Diet: Recognizing Fact, Fiction, and Fad. J Pediatr. 2016;175:206–10. [DOI] [PubMed]

10.

Siminiuc R, Țurcanu D. Certain aspects of nutritional security of people with gluten-related disorders. Food Nutr Sci. 2020;11:1012–31. [DOI]

11.

Tye-Din JA, Galipeau HJ, Agardh D. Celiac Disease: A Review of Current Concepts in Pathogenesis, Prevention, and Novel Therapies. Front Pediatr. 2018;6:350. [DOI] [PubMed] [PMC]

12.

Aramburo-Galvez JG, Beltran-Cardenas CE, Geralda Andre T, Carvalho Gomes I, Macedo-Callou MA, Braga-Rocha EM, et al. Prevalence of adverse reactions to gluten and people going on a gluten-free diet: A survey study conducted in Brazil. Medicina (Kaunas). 2020;56:163. [DOI] [PubMed] [PMC]

13.

Collin P, Salmi TT, Hervonen K, Kaukinen K, Reunala T. Dermatitis herpetiformis: a cutaneous manifestation of coeliac disease. Ann Med. 2017;49:23–31. [DOI] [PubMed]

14.

Salmi TT. Dermatitis herpetiformis. Clin Exp Dermatol. 2019;44:728–31. [DOI]

15.

Hujoel IA, Reilly NR, Rubio-Tapia A. Celiac Disease: Clinical Features and Diagnosis. Gastroenterol Clin North Am. 2019;48:19–37. [DOI] [PubMed]

16.

Fasano A, Sapone A, Zevallos V, Schuppan D. Nonceliac gluten sensitivity. Gastroenterology. 2015;148:1195–204. [DOI] [PubMed]

17.

Niland B, Cash BD. Health Benefits and Adverse Effects of a Gluten-Free Diet in Non-Celiac Disease Patients. Gastroenterol Hepatol (N Y). 2018;14:82–91. [PubMed] [PMC]

18.

Catassi C, Alaedini A, Bojarski C, Bonaz B, Bouma G, Carroccio A, et al. The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update. Nutrients. 2017;9:1268. [DOI] [PubMed] [PMC]

19.

Biesiekierski JR, Jonkers D, Ciacci C, Aziz I. Non-coeliac gluten sensitivity. Lancet. 2025;406:2494–508. [DOI]

20.

van Gils T, Senler TG, van der Horst HE, Mulder CJJ, Bouma G, de Vries H. The daily practice of (suspected) coeliac disease management by general practitioners: A qualitative approach. Eur J Gen Pract. 2018;24:236–42. [DOI] [PubMed] [PMC]

21.

Volta U, Bardella MT, Calabrò A, Troncone R, Corazza GR; Study Group for Non-Celiac Gluten Sensitivity. An Italian prospective multicenter survey on patients suspected of having non-celiac gluten sensitivity. BMC Med. 2014;12:85. [DOI] [PubMed] [PMC]

22.

Lucy BE, Cangemi D, Vazquez-Roque M. Management of Chronic Abdominal Distension and Bloating. Clin Gastroenterol Hepatol. 2021;19:219–31. [DOI] [PubMed]

23.

Dieterich W, Schuppan D, Schink M, Schwappacher R, Wirtz S, Agaimy A, et al. Influence of low FODMAP and gluten-free diets on disease activity and intestinal microbiota in patients with non-celiac gluten sensitivity. Clin Nutr. 2019;38:697–707. [DOI] [PubMed]

24.

Muir JG, Varney JE, Ajamian M, Gibson PR. Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective. Int J Food Microbiol. 2019;290:237–46. [DOI] [PubMed]

25.

Anvari S, Miller J, Yeh CY, Davis CM. IgE-Mediated Food Allergy. Clin Rev Allergy Immunol. 2019;57:244–60. [DOI] [PubMed]

26.

Matsuo H, Yokooji T, Taogoshi T. Common food allergens and their IgE-binding epitopes. Allergol Int. 2015;64:332–43. [DOI] [PubMed]

27.

Panasiti I, Costa S, Caminiti L, Crisafulli G, Pajno GB, Pellegrino S, et al. Association of wheat allergy and coeliac disease through pediatric and adult age: A review of literature. Curr Nutr Food Sci. 2021;17:553–7. [DOI]

28.

Bagolin do Nascimento A, Medeiros Rataichesck Fiates G, dos Anjos A, Teixeira E. Availability, cost and nutritional composition of gluten-free products. Br Food J. 2014;116:1842–52. [DOI]

29.

Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Smarzyński K, Thanh-Blicharz JL, Kačániová M, et al. LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage. Food Sci Technol Int. 2021;27:776–85. [DOI] [PubMed]

30.

Casciano F, Nissen L, Gianotti A. Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis). Food Funct. 2021;12:10226–38. [DOI] [PubMed]

31.

Marco C, Rosell CM. Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng. 2008;88:94–103. [DOI]

32.

Sahagún M, Gómez M. Assessing infuence of protein source on characteristics of gluten-free breads optimising their hydration level. Food Bioprocess Technol. 2018;11:1686–94. [DOI]

33.

Zhao F, Li Y, Li C, Ban X, Cheng L, Hong Y, et al. Insight into the regulations of rice protein on the gluten-free bread matrix properties. Food Hydrocolloids. 2022;131:107796. [DOI]

34.

Korus J, Chmielewska A, Witczak M, Ziobro R, Juszczak L. Rapeseed protein as a novel ingredient of gluten-free bread. Eur Food Res Technol. 2021;247:2015–25. [DOI]

35.

Moradi M, Bolandi M, Arabameri M, Karimi M, Baghaei H, Nahidi F, et al. Semi-volume gluten-free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters. Food Measure. 2021;15:2344–51. [DOI]

36.

Wronkowska M, Troszynska A, Soral-Smietana M, Wolejszo A. Effects of buckwheat flour on the quality of gluten-free bread. Pol J Food Nutr Sci. 2008;58:211–6.

37.

Alvarez-Jubete L, Arendt EK, Gallagher E. Nutritive value of pseudocereals and their increasing use as functional gluten free ingredients. Trends Food Sci Technol. 2010;21:106–13. [DOI]

38.

Wronkowska M, Zielińska D, Szawara-Nowak D, Troszyńska A, Soral-Śmietana M. Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat enhanced gluten-free bread. Int J Food Sci Technol. 2010;45:1993–2000. [DOI]

39.

Torbica A, Hadnađev M, Dapčević T. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids. 2010;24:626–32. [DOI]

40.

Wronkowska M, Haros M, Soral-Śmietana M. Effect of starch substitution by buckwheat flour on gluten-free bread quality. Food Bioprocess Technol. 2013;6:1820–7. [DOI]

41.

Lemos AD, Capriles VD, Pinto e Silva MEM, Arêas JAG. Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread. Food Sci Technol. 2012;32:427–31. [DOI]

42.

Föste M, Nordlohne SD, Elgeti D, Linden MH, Heinz V, Jekle M, et al. Impact of quinoa bran on gluten-free dough and bread characteristics. Eur Food Res Technol. 2014;239:767–75. [DOI]

43.

Pintado T, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 2016;114:75–84. [DOI] [PubMed]

44.

Menga V, Amato M, Phillips TD, Angelino D, Morreale F, Fares C. Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chem. 2017;221:1954–61. [DOI] [PubMed]

45.

Sudaryati, E, Nasution, E, Ardiani, F. Nutritional quality of bread from mixture of arrowroot flour (Marantha arundinacea L.) and Wheat Flour. In: Proceedings of the 2nd Public Health International Conference (PHICo 2017); 2017 Dec 18–19; Medan, Indonesia. Paris: Atlantis Press; 2017. pp. 79–82. [DOI]

46.

Devaraj RD, Jeepipalli SPK, Xu B. Phytochemistry and health promoting effects of Job’s tears (Coix lacryma-jobi)—A critical review. Food Biosci. 2020;34:100537. [DOI]

47.

Olojede AO, Sanni AI, Banwo K. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT. 2020;120:108875. [DOI]

48.

Arslan M, Rakha A, Khan MR, Zou X. Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder. Food Measure. 2017;11:1959–68. [DOI]

49.

Sinulingga R, Ginting S. Physicochemical and sensory characteristics of biscuits from corn flour (Zea mays) with orange sweet potato flour (Ipomoea batatas L.). E3S Web Conf. 2021;332:01009. [DOI]

50.

Utarova N, Kakimov M, Gajdzik B, Wolniak R, Nurtayeva A, Yeraliyeva S, et al. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan. Foods. 2024;13:271. [DOI] [PubMed] [PMC]

51.

Krupa-Kozak U, Bączek N, Rosell CM. Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread. Nutrients. 2013;5:4503–20. [DOI] [PubMed] [PMC]

52.

Taghdir M, Mazloomi SM, Honar N, Sepandi M, Ashourpour M, Salehi M. Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Sci Nutr. 2016;5:439–45. [DOI] [PubMed] [PMC]

53.

Culețu A, Mohan G, Duță DE. Rheological Characterization of the Dough with Added Dietary Fiber by Rheometer: A Review. Bull Univ Agric Sci Vet Med Cluj-Napoca, Food Sci Technol. 2020;77:13–24. [DOI]

54.

Fratelli C, Santos FG, Muniz DG, Habu S, Braga ARC, Capriles VD. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread. Foods. 2021;10:954. [DOI] [PubMed] [PMC]

55.

Fratelli C, Muniz DG, Santos FG, Capriles VD. Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. J Funct Foods. 2018;42:339–45. [DOI]

56.

Adepehin JO, Enujiugha VN, Badejo AA, Young GM, Odeny DA. Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. Int J Food Sci Technol. 2023;58:493–501. [DOI]

57.

Alvarez-Jubete L, Arendt EK, Gallagher E. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int J Food Sci Nutr. 2009;60:240–57. [DOI] [PubMed]

58.

Awulachew MT. A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities. Int J Food Sci Biotechnol. 2021;6:115–20. [DOI]

59.

Castellanos-Fuentes AP, Genevois CE, Flores SK, de Escalada Pla MF. Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten-free bread quality. Int J Food Sci Technol. 2023;58:6855–61. [DOI]

60.

Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, et al. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int. 2023;173:113389. [DOI] [PubMed]

61.

Tufaro D, Bassoli A, Cappa C. Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size. Food Bioprocess Technol. 2022;15:904–14. [DOI]

62.

Kahraman G, Harsa S, Casiraghi MC, Lucisano M, Cappa C. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread. Foods. 2022;11:199. [DOI] [PubMed] [PMC]

63.

Adepehin JO, Enujiugha VN, Badejo AA, Young GM, Odeny DA, Wu F. Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs. LWT. 2018;96:344–9. [DOI]

64.

Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C. Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients. Nutrients. 2014;6:575–90. [DOI] [PubMed] [PMC]

65.

Ngo TV, Kunyanee K, Luangsakul N. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods. 2023;12:3659. [DOI] [PubMed] [PMC]

66.

Romão B, Falcomer AL, Palos G, Cavalcante S, Botelho RBA, Nakano EY, et al. Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis. Foods. 2021;10:506. [DOI] [PubMed] [PMC]

67.

El Khoury D, Balfour-Ducharme S, Joye IJ. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients. 2018;10:1410. [DOI] [PubMed] [PMC]

68.

Roszkowska A, Pawlicka M, Mroczek A, Bałabuszek K, Nieradko-Iwanicka B. Non-Celiac Gluten Sensitivity: A Review. Medicina (Kaunas). 2019;55:222. [DOI] [PubMed] [PMC]

69.

Aziz I, Hadjivassiliou M, Sanders DS. The spectrum of noncoeliac gluten sensitivity. Nat Rev Gastroenterol Hepatol. 2015;12:516–26. [DOI] [PubMed]

70.

Roozen M, Serventi L. Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread. Foods. 2022;11:1628. [DOI] [PubMed] [PMC]

71.

Qazi MW, de Sousa IG, Nunes MC, Raymundo A. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods. 2022;11:397. [DOI] [PubMed] [PMC]

72.

Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, de Oliveira LL, Raposo A, et al. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods. 2021;10:614. [DOI] [PubMed] [PMC]

73.

Krupa-Kozak U, Drabińska N, Bączek N, Šimková K, Starowicz M, Jeliński T. Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods. 2021;10:819. [DOI] [PubMed] [PMC]

74.

Nionelli L, Rizzello CG. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods. 2016;5:65. [DOI] [PubMed] [PMC]

75.

Montemurro M, Pontonio E, Rizzello CG. Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand. Foods. 2021;10:462. [DOI] [PubMed] [PMC]

76.

Ozola L, Straumite E. Characteristic of gluten-free products: Latvian consumer survey. Proceedings of International Conference on Food Science and Nutrition; 2014 Jun 29–30; London, United Kingdom. [DOI]

77.

Potter R, Stojceska V, Plunkett A. An investigation of the consumer perception on the quality of the gluten and wheat free breads available on the UK market. Food Measure. 2014;8:362–72. [DOI]

78.

Roman L, Belorio M, Gomez M. Gluten-Free Breads: The Gap Between Research and Commercial Reality. Compr Rev Food Sci Food Saf. 2019;18:690–702. [DOI] [PubMed]

79.

Capriles VD, Arêas JAG. Novel approaches in gluten free breadmaking: Interface between food science, nutrition, and health. Compr Rev Food Sci Safe. 2014;5:871–90. [DOI]

80.

Arendt EK, O’Brien CM, Gormle TR, Gallagher E. Development of gluten-free cereal products. Farm Food. 2002;2002:65–72.

81.

Pacynski M, Wojtasiak RZ, Mildner-Szkudlarz S. Improving the aroma of gluten-free bread. LWT. 2015;63:706–13. [DOI]

82.

Missbach B, Schwingshackl L, Billmann A, Mystek A, Hickelsberger M, Bauer G, et al. Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods. PeerJ. 2015;3:e1337. [DOI] [PubMed] [PMC]

83.

Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. Plant Foods Hum Nutr. 2018;73:154–9. [DOI] [PubMed] [PMC]

84.

Hager AS, Wolter A, Jacob F, Zannini E, Arendt EK. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. J Cereal Sci. 2012;56:239–47. [DOI]

85.

Houben A, Hochstotter A, Becker T. Possibilities to increase the quality in gluten-free bread production: an overview. Eur Food Res Technol. 2012;235:195–208. [DOI]

86.

Bender D, Schönlechner R. Innovative approaches towards improved gluten-free bread properties. J Cereal Sci. 2020;91:102904. [DOI]

87.

Foschia M, Horstmann S, Arendt EK, Zannini E. Nutritional therapy—Facing the gap between coeliac disease and gluten-free food. Int J Food Microbiol. 2016;239:113–24. [DOI] [PubMed]

88.

Anton AA, Artfield SD. Hydrocolloids in gluten-free breads: a review. Int J Food Sci Nutr. 2008;59:11–23. [DOI] [PubMed]

89.

Asioli D, Aschemann-Witzel J, Caputo V, Vecchio R, Annunziata A, Næs T, et al. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Res Int. 2017;99:58–71. [DOI] [PubMed]

90.

Vici G, Belli L, Biondi M, Polzonetti V. Gluten free diet and nutrient deficiencies: A review. Clin Nutr. 2016;35:1236–41. [DOI] [PubMed]

91.

Maghaydah S, Abdul-Hussain S, Ajo R, Tawalbeh Y, Alsaydali O. Utilization of different hydrocolloid combinations in gluten-free bread making. Food Nutr Sci. 2013;4:496–502. [DOI]

92.

Vidaurre-Ruiz J, Matheus-Diaz S, Salas-Valerio F, Barraza-Jauregui G, Schoenlechner R, Repo-Carrasco-Valencia R. Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. Eur Food Res Technol. 2019;245:1347–55. [DOI]

93.

Renzetti S, Rosell CM. Role of enzymes in improving the functionality of proteins in non-wheat dough systems. J Cereal Sci. 2016;67:35–45. [DOI]

94.

Hager AS, Ryan LAM, Schwab C, Ganzle MG, O’doherty JV, Arendt EK. Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. Eur Food Res Technol. 2011;232:405–13. [DOI]

95.

Mancebo CM, Merino C, Martínez MM, Gómez M. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. J Food Sci Technol. 2015;52:6323–33. [DOI] [PubMed] [PMC]

96.

Kim M, Yun Y, Jeong Y. Effects of corn, potato and tapioca starches on the quality of gluten-free rice bread. Food Sci Biotechnol. 2015;24:913–9. [DOI]

97.

Horstmann SW, Belz MCE, Heitmann M, Zannini E, Arendt EK. Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads. Foods. 2016;5:30. [DOI] [PubMed] [PMC]

98.

Pele GI, Bolade MK, Enujiugha VN, Sanni DM, Ogunsua AO. Effect of pH and temperature on the activities of alpha-amylase in cassava starch liquefaction. Afr J Food Sci Technol. 2018;9:37–42. [DOI]

99.

Onyango C, Mutungi C, Unbehend G, Lindhauer MG. Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT. 2011;44:681–6. [DOI]

100.

Storck CR, da Rosa Zavareze E, Gularte MA, Elias MC, Rosell CM, Dias ARG. Protein enrichment and its effects on gluten-free bread characteristics. LWT. 2013;53:346–54. [DOI]

101.

Collar C, Angioloni A. Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamic. J Cereal Sci. 2014;59:145–54. [DOI]

102.

Nascimento AC, Mota C, Coelho I, Gueifão S, Santos M, Matos AS, et al. Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chem. 2014;148:420–6. [DOI] [PubMed]

103.

Esan YO, Omoba OS, Enujiugha VN. Biochemical and Nutritional Compositions of Two Accessions of Amaranthus cruentus Seed Flour. Am J Food Sci Technol. 2018;6:145–50. [DOI]

104.

Kim HK, Kim MJ, Cho HY, Kim EK, Shin DH. Antioxidative and anti-diabetic effects of amaranth (Amaranthus esculantus) in streptozotocin-induced diabetic rats. Cell Biochem Funct. 2006;24:195–9. [DOI] [PubMed]

105.

Esan YO, Omoba OS, Enujiugha VN, Okoh OO. Functional and antioxidant properties of raw and popped amaranth (Amaranthus cruentus) seeds flour. Ann Food Sci Technol. 2018;19:399–408.

106.

Imamura T, Kanagawa Y, Ebisawa M. A survey of patients with self-reported severe food allergies in Japan. Pediatr Allergy Immunol. 2008;19:270–4. [DOI] [PubMed]

107.

Ziobro R, Juszczak L, Witczak M, Korus J. Non-gluten proteins as structure forming agents in gluten free bread. J Food Sci Technol. 2016;53:571–80. [DOI] [PubMed] [PMC]

108.

Horstmann SW, Foschia M, Arendt EK. Correlation analysis of protein quality characteristics with gluten-free bread properties. Food Funct. 2017;8:2465–74. [DOI] [PubMed]

109.

Vallons KJR, Ryan LAM, Arendt EK. Promoting structure formation by high pressure in gluten-free flours. LWT. 2011;44:1672–80. [DOI]

110.

Hüttner EK, Bello FD, Arendt EK. Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour. Eur Food Res Technol. 2010;230:827–35. [DOI]

111.

Chhanwal N, Bhushette PR, Anandharamakrishnan C. Current perspectives on non-conventional heating ovens for baking process—a review. Food Bioprocess Technol. 2019;12:1–15. [DOI]

112.

Lazaridou A, Biliaderis CG. Gluten-Free Doughs: Rheological Properties, Testing Procedures—Methods and Potential Problems. In: Gallagher E, editor. Gluten-Free Food Science and Technology. 2009. pp. 52–82. [DOI]

113.

Mir SA, Shah MA, Naik HR, Zargar IA. Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends Food Sci Technol. 2016;51:49–57. [DOI]

114.

Lima M, Costa R, Rodrigues I, Lameiras J, Botelho G. A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues. Foods. 2022;11:2053. [DOI] [PubMed] [PMC]

115.

Masure HG, Fierens E, Delcour JA. Current and forward looking experimental approaches in gluten-free bread making research. J Cereal Sci. 2016;67:92–111. [DOI]

116.

Ozkoc SO, Seyhun N. Effect of gum type and flaxseed concentration on quality of gluten-free breads made from frozen dough baked in infrared-microwave combination oven. Food Bioprocess Technol. 2015;8:2500–6. [DOI]

117.

Cappa C, Lucisano M, Raineri A, Fongaro L, Foschino R, Mariotti M. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties. Foods. 2016;5:69. [DOI] [PubMed] [PMC]

118.

Moroni AV, Arendt EK, Morrissey JP, Dal Bello F. Development of buckwheat and teff sourdoughs with the use of commercial starters. Int J Food Microbiol. 2010;142:142–8. [DOI] [PubMed]

119.

Bender D, Fraberger V, Szepasvári P, D’Amico S, Tömösközi S, Cavazzi G, et al. Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread. Eur Food Res Technol. 2018;244:1037–46. [DOI] [PubMed] [PMC]

120.

Moroni AV, Arendt EK, Dal Bello F. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiol. 2011;28:497–502. [DOI] [PubMed]

121.

Enujiugha VN. Biotechnology for healthy nutrition and productive lifestyle. Inaugural lecture series 120. Akure: Federal University of Technology; 2020.

122.

Macheke NC. Physicochemical, bacteria community and composition of sorghum (sorghum bicolor) sourdough. Johannesburg: University of Johannesburg; 2022.

123.

Kaur N, Singh AK. Ohmic Heating: Concept and Applications—A Review. Crit Rev Food Sci Nutr. 2016;56:2338–51. [DOI] [PubMed]

124.

Masure HG, Wouters AGB, Fierens E, Delcour JA. Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread. Food Res Int. 2019;116:925–31. [DOI] [PubMed]

125.

Bender D, Gratz M, Vogt S, Fauster T, Wicki B, Pichler S, et al. Ohmic heating—A novel approach for gluten-free bread baking. Food Bioprocess Technol. 2019;12:1603–13. [DOI]

126.

Waziiroh E, Bender D, Saric A, Jaeger H, Schoenlechner R. Ohmic baking of gluten-free bread: Role of starch and flour on batter properties. Appl Sci. 2021;11:6567. [DOI]

127.

Waziiroh E, Bender D, Jäger H, Schönlechner R. Ohmic baking of gluten-free bread: Role of non-gluten protein on GF bread structure and properties. Int J Food Sci Technol. 2023;58:595–609. [DOI]

128.

Sutrisno A, Hutasoit JP, Murtini ES, Effendi FD, Prakash S. Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels. Innovative Food Sci Emerging Technol. 2025;100:103904. [DOI]

129.

Bender D, Regner M, D’amico S, Jager H, Tomoskozi S, Schoenlechner R. Effect of differently extracted arabinoxylan on gluten-free sourdough-bread properties. J Food Qual. 2018;2018:5719681. [DOI]

130.

Ayala-Soto FE, Serna-Saldívar SO, Welti-Chanes J. Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads. J Cereal Sci. 2017;73:10–7. [DOI]

131.

Renzetti S, Arendt EK. Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. Eur Food Res Technol. 2009;229, 307–17. [DOI]

132.

Renzetti S, Courtin CM, Delcour JA, Arendt EK. Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background. Food Chem. 2010;119:1465–73. [DOI]

133.

Bender D, Nemeth R, Cavazzi G, Turoczi F, Schall E, D’Amico S, et al. Characterization of rheological properties of rye arabinoxylans in buckwheat model systems. Food Hydrocolloids. 2018;80:33–41. [DOI]

134.

Nemeth R, Bender D, Jaksics E, Calicchio M, Lango B, D’Amico S, et al. Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems. Food Hydrocolloids. 2019;94:381–90. [DOI]

135.

Olorunfemi MA, Awolu OO, Enujiugha VN. Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours. Food Sci Technol Int. 2022;28:40–9. [DOI] [PubMed]

136.

Akande O, Falayi A, Ogunuga T, Taiwo E, Adegoke T, Ajewole D. Sustainable insect proteins vs conventional proteins as fillings in gluten-free oat-based breakfast wraps: nutritional, microbial, and sensory quality. Explor Foods Foodomics. 2025;3:101078. [DOI]

137.

do Nascimento AB, Fiates GMR, Teixeira E. We want to be normal! Perceptions of a group of Brazilian consumers with coeliac disease on gluten-free bread buns. Int J Gastronomy Food Sci. 2017;7:27–31. [DOI]