Characterization of Rheological, Thermal, and Physicochemical Properties of Dough and Gluten-Free Formulations Enriched with Novel Functional Byproducts and Bioactive Plant Powders

The global gluten-free food market is expanding rapidly, driven by rising consumer nutritional awareness and increased detection of gluten-related disorders. Despite technological advancements, eliminating gluten, a key structure-forming protein, remains a significant challenge for food technologists. Traditional gluten-free products, typically based on refined starches and flours, often suffer from low nutritional value, unappealing texture, and a marked tendency to go stale.To address these issues, modern food technology is increasingly aligning with the principles of the circular economy and upcycling. The use of innovative agri-food by-products, such as oilseed press cakes, fruit and vegetable pomace, and spent brewer’s grain, alongside bioactive plant powders, offers immense potential for designing functional foods. These raw materials, which are natural sources of dietary fiber, plant proteins, hydrocolloids, and polyphenolic compounds, enable the achievement of desirable dough mechanical properties while enhancing the health-promoting potential of the final products.This Research Topic aims to present the latest research findings regarding the design and properties of gluten-free bakery products. We invite submissions of original research papers and high-quality review articles that contribute significantly to the understanding of the mechanisms involved in modified gluten-free matrices. The proposed thematic areas for this collection include, but are not limited to:- The impact of functional by-products on the rheological properties and mechanical characteristics of gluten-free dough.- Characterization of changes occurring during dough preparation, thermal processing, and the storage of finished gluten-free products.- Structural architecture and physicochemical properties of gluten-free products.- The influence of bioactive substances on the health-promoting profile, including the assessment of polyphenol stability and bioavailability, changes in antioxidant potential, dietary fiber fractions, in vitro starch digestibility and glycemic index.- Optimization of sensory properties and shelf life, as well as natural methods for delaying staling in gluten-free bread.We believe that the papers collected in this issue will provide an overview of new solutions for the production of clean-label, nutrient-dense foods. Topic editors: Lesław Juszczak, Karolina Pycia Source: https://www.frontiersin.org/research-topics/86687/characterization-of-rheological-thermal-and-physicochemical-properties-of-dough-and-gluten-free-formulations-enriched-with-novel-functional-byproducts-and-bioactive-plant-powders