ArticleFoods (Basel, Switzerland)2026
Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The growing demand for clean-label gluten-free bread is driving a reduction in additives, although their technological roles are not yet fully understood. This study evaluated the effect of progressively removing monocalcium phosphate, sodium bicarbonate, and mono- and diglycerides (MDG) on the quality of gluten-free bread during storage. Four formulations were prepared: a reference (RF) containing all additives, and three reduced-additive versions without monocalcium phosphate (FA), without monocalcium phosphate and sodium bicarbonate (FB), or without any additives (FC). Specific volume, moisture, water activity, crumb structure, color, and texture were assessed on days 1, 8, 15, and 22. Additive removal significantly affected bread quality: the formulation without leavening agents (FB) showed the lowest specific volume (≈2.8 cm
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