REVIEW
New alternatives from sustainable sources to wheat in bakery foods: Science, technology, and challenges
Shahida Anusha Siddiqui,
M. M. Chayan Mahmud,
Gholamreza Abdi,
Uracha Wanich,
Muhammad Qudrat Ullah Farooqi,
Natwalinkhol Settapramote,
Sipper Khan,
Sajad Ahmad Wani,
Shahida Anusha Siddiqui
Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
Contribution: Supervision, Writing - original draft
Search for more papers by this authorM. M. Chayan Mahmud
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
Contribution: Writing - original draft
Search for more papers by this authorGholamreza Abdi
Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
Contribution: Writing - original draft
Search for more papers by this authorUracha Wanich
Department of Home Economics, Rambhaibarni Rahjabhat University, Chanthaburi, Thailand
Contribution: Writing - original draft
Search for more papers by this authorMuhammad Qudrat Ullah Farooqi
School of Agriculture and Environment, The University of Western Australia, Perth, Western Australia, Australia
Contribution: Writing - original draft
Search for more papers by this authorNatwalinkhol Settapramote
Department Of Agro-Industry, RaJamangala University of Technology Isan Surin Campus, Nogmuang, Surin, Thailand
Contribution: Writing - original draft
Search for more papers by this authorSipper Khan
Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
Contribution: Writing - original draft
Search for more papers by this authorCorresponding Author
Sajad Ahmad Wani
Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
Correspondence
Sajad Ahmad Wani, Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
Email: [email protected]; [email protected]
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorShahida Anusha Siddiqui,
M. M. Chayan Mahmud,
Gholamreza Abdi,
Uracha Wanich,
Muhammad Qudrat Ullah Farooqi,
Natwalinkhol Settapramote,
Sipper Khan,
Sajad Ahmad Wani,
Shahida Anusha Siddiqui
Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
Contribution: Supervision, Writing - original draft
Search for more papers by this authorM. M. Chayan Mahmud
CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
Contribution: Writing - original draft
Search for more papers by this authorGholamreza Abdi
Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
Contribution: Writing - original draft
Search for more papers by this authorUracha Wanich
Department of Home Economics, Rambhaibarni Rahjabhat University, Chanthaburi, Thailand
Contribution: Writing - original draft
Search for more papers by this authorMuhammad Qudrat Ullah Farooqi
School of Agriculture and Environment, The University of Western Australia, Perth, Western Australia, Australia
Contribution: Writing - original draft
Search for more papers by this authorNatwalinkhol Settapramote
Department Of Agro-Industry, RaJamangala University of Technology Isan Surin Campus, Nogmuang, Surin, Thailand
Contribution: Writing - original draft
Search for more papers by this authorSipper Khan
Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
Contribution: Writing - original draft
Search for more papers by this authorCorresponding Author
Sajad Ahmad Wani
Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
Correspondence
Sajad Ahmad Wani, Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
Email: [email protected]; [email protected]
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
Ongoing research in the food industry is striving to replace wheat flour with new alternatives from sustainable sources to overcome the disease burden in the existing population. Celiac disease, wheat allergy, gluten sensitivity, or non-celiac gluten sensitivity are some common disorders associated with gluten present in wheat. These scientific findings are crucial to finding appropriate alternatives in introducing new ingredients supporting the consumer's requirements. Among the alternatives, amaranth, barley, coconut, chestnut, maize, millet, teff, oat, rye, sorghum, soy, rice flour, and legumes could be considered appropriate due to their chemical composition, bioactive profile, and alternatives utilization in the baking industry. Furthermore, the enrichment of these alternatives with proper ingredients is considered effective. Literature demonstrated that the flours from these alternative sources significantly enhanced the physicochemical, pasting, and rheological properties of the doughs. These flours boost a significant reduction in gluten proteins associated with food intolerance, in comparison with wheat highlighting a visible market opportunity with nutritional and organoleptic benefits for food producers.
Practical applications
- New alternatives from sustainable sources to wheat in bakery foods as an approach that affects human health.
- Alternatives from sustainable sources are important source of nutrients and bioactive compounds.
- Alternatives from sustainable sources are rising due to nutritional and consumer demand in bakery industry.
- New alternatives from sustainable sources improve physicochemical, pasting, and rheological properties of dough.
- Non-wheat-based foods from non-traditional grains have a potential to increase consumer market acceptance.
CONFLICT OF INTEREST
The authors declared that they have no conflict of interest.
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