{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T05:57:05Z","timestamp":1792303025807,"version":"4.4.0"},"reference-count":85,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2014,5,27]],"date-time":"2014-05-27T00:00:00Z","timestamp":1401148800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100003329","name":"Ministerio de Econom\u00eda y Competitividad","doi-asserted-by":"publisher","award":["IPT-2012-0487-060000"],"award-info":[{"award-number":["IPT-2012-0487-060000"]}],"id":[{"id":"10.13039\/501100003329","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003359","name":"Generalitat Valenciana","doi-asserted-by":"publisher","award":["Prometeo 2012\/064"],"award-info":[{"award-number":["Prometeo 2012\/064"]}],"id":[{"id":"10.13039\/501100003359","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,3,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>In the last decade the development of gluten\u2010free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten\u2010free products and health. The increasing interest has prompted extensive research into the development of gluten\u2010free foodstuffs that resemble gluten\u2010containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten\u2010free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread\u2010making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten\u2010free breads, and different strategies for improving it are reviewed. Gluten\u2010free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten\u2010free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index. \u00a9 2014 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.6732","type":"journal-article","created":{"date-parts":[[2014,5,9]],"date-time":"2014-05-09T13:07:46Z","timestamp":1399640866000},"page":"653-661","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":206,"title":["Understanding gluten\u2010free dough for reaching breads with physical quality and nutritional balance"],"prefix":"10.1002","volume":"95","author":[{"given":"Mar\u00eda E","family":"Matos","sequence":"first","affiliation":[{"name":"Instituto de Ciencia y Tecnolog\u00eda de Alimentos (ICTA) Universidad Central de Venezuela  Caracas Venezuela"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cristina M","family":"Rosell","sequence":"additional","affiliation":[{"name":"Institute of Agrochemistry and Food Technology (IATA\u2010CSIC). Avenida Agustin Escardino  7, Paterna 46980 Valencia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,5,27]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.07.001"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2010.06.020"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1720-0"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-022811-101203"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1999.0268"},{"key":"e_1_2_8_7_1","first-page":"354","volume":"59","author":"Rosell CM","year":"2013","journal-title":"Cereals for developing gluten\u2010free products and analytical tools for gluten detection. J Cereal Sci"},{"issue":"3","key":"e_1_2_8_8_1","volume":"16","author":"European Union","year":"2009","journal-title":"Off J Eur Union"},{"key":"e_1_2_8_9_1","first-page":"118","author":"Codex Alimentarius Commission","year":"2008","journal-title":"Codex Standard"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2011.10.008"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2003.09.012"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.01.018"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-008-0838-6"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-008-0098-2"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.03.004"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.17221\/136\/2010-CJFS"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-0903-9"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.06.001"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.01.006"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1736-5"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-011-0244-2"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.04.017"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-008-0108-4"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2007.06.020"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-008-0875-1"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4549.2009.00366.x"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.09.006"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.08.019"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu5114503"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.03.032"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.03.010"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0529-3"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013210382350"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.04.011"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-008-0972-1"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.03.011"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.04.030"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.04.012"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.05.003"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.02.005"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf034112w"},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2003.10.004"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2003.08.001"},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1094\/CC-83-0028"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2007.07.011"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2009.02.002"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-009-1048-6"},{"key":"e_1_2_8_48_1","first-page":"242","article-title":"Improvement of gluten\u2010free bread quality using transglutaminase, various extruded flours and protein isolates","volume":"51","author":"Smerdel B","year":"2012","journal-title":"J Food Nutr Res"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2013.02.010"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2012.10.008"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1782-z"},{"key":"e_1_2_8_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2012.04.071"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.10.049"},{"key":"e_1_2_8_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2004.02.015"},{"key":"e_1_2_8_55_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2012.00348.x"},{"key":"e_1_2_8_56_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-0927-1"},{"key":"e_1_2_8_57_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.5826"},{"key":"e_1_2_8_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.08.004"},{"key":"e_1_2_8_59_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-0903-9"},{"key":"e_1_2_8_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2012.01.009"},{"key":"e_1_2_8_61_1","first-page":"618","article-title":"Production of acidic extruded rice flour and its influence on the qualities of gluten\u2010free bread. LWT\u00a0\u2013\u00a0Food","volume":"42","author":"Pedrosa Silva Clerici MT","year":"2009","journal-title":"Sci Technol"},{"key":"e_1_2_8_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2013.06.002"},{"key":"e_1_2_8_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.11.115"},{"key":"e_1_2_8_64_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfq.12014"},{"key":"e_1_2_8_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.06.019"},{"key":"e_1_2_8_66_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.11.024"},{"key":"e_1_2_8_67_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0712-6"},{"key":"e_1_2_8_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-8223(00)00386-2"},{"key":"e_1_2_8_69_1","doi-asserted-by":"publisher","DOI":"10.1039\/c2fo30036b"},{"key":"e_1_2_8_70_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0642-3"},{"key":"e_1_2_8_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2007.07.011"},{"key":"e_1_2_8_72_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01096.x"},{"key":"e_1_2_8_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2012.12.021"},{"key":"e_1_2_8_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2012.07.005"},{"key":"e_1_2_8_75_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-010-0187-z"},{"key":"e_1_2_8_76_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2009.10.014"},{"key":"e_1_2_8_77_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02739.x"},{"key":"e_1_2_8_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2013.08.007"},{"key":"e_1_2_8_79_1","first-page":"75","article-title":"Evaluation of the content and the potential bioavailability of minerals from gluten\u2010free products","volume":"12","author":"Suliburska J","year":"2013","journal-title":"Acta Sci Pol Technol Aliment"},{"key":"e_1_2_8_80_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.05.022"},{"key":"e_1_2_8_81_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00394-004-0459-1"},{"key":"e_1_2_8_82_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2011.10.008"},{"key":"e_1_2_8_83_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/34.3.362"},{"key":"e_1_2_8_84_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2013.09.003"},{"key":"e_1_2_8_85_1","doi-asserted-by":"publisher","DOI":"10.1039\/C2FO10283H"},{"key":"e_1_2_8_86_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.09.004"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.6732","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.6732","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T13:06:12Z","timestamp":1760879172000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.6732"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,5,27]]},"references-count":85,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2015,3,15]]}},"alternative-id":["10.1002\/jsfa.6732"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.6732","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,5,27]]},"assertion":[{"value":"2013-11-05","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2014-05-06","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2014-05-27","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}