Overview on the General Approaches to Improve Gluten-Free Pasta and Bread (2024)

1. Atteno M., Costa L., Cozzolino A., Tortora R., Caso F., Del Puente A., Ciacci C. The enthesopathy of celiac patients: Effects of gluten-free diet. Clin. Rheumatol. 2014;33:537–541. doi:10.1007/s10067-014-2534-1. [PubMed] [CrossRef] [Google Scholar]

2. Bernardo D., Peña A.S. Developing strategies to improve quality of life of patients with gluten intolerance in patients with and without celiac disease. Eur. J. Intern. Med. 2012;23:6–8. doi:10.1016/j.ejim.2011.09.016. [PubMed] [CrossRef] [Google Scholar]

3. Volta U., Caio G., Tovoli F., de Giorgio R. Non-celiac gluten sensitivity: Questions still to be answered despite increasing awareness. Cell. Mol. Immunol. 2013;10:383–392. doi:10.1038/cmi.2013.28. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

4. Biesiekierski J.R., Peters S.L., Newnham E.V., Rosella O., Muir J.G., Gibson P.R. No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates. Gastroenterology. 2013;145:320–328. doi:10.1053/j.gastro.2013.04.051. [PubMed] [CrossRef] [Google Scholar]

5. Catassi C., Bai J.C., Bonaz B., Bouma G., Calabro A., Carroccio A., Castillejo G., Ciacci C., Cristofori F., Dolinsek J., et al. Non celiac gluten sensitivity: The new frontier of gluten related disorders. Nutrients. 2013;5:3839–3853. doi:10.3390/nu5103839. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

6. Sapone A., Lammers K.M., Casolaro V., Cammarota M., Guliano M.T., de Rosa M., Stefanile R., Mazzarella G., Tolone C., Russo M.I., et al. Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: Celiac disease and gluten sensitivity. BMC Med. 2011;9:23. doi:10.1186/1741-7015-9-23. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

7. Sapone A., Bai J.C., Ciacci C., Dolinsek J., Green P.H.R., Hadjivassiliou M., Kaukinen K., Rostami K., Sanders D.S., Schumann M., et al. Spectrum of gluten-related disorders: Consensus on new nomenclature and classification. BMC Med. 2012;10:1–13. doi:10.1186/1741-7015-10-13. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

8. Volta U., Tovoli F., Cicola R., Parisi C., Fabbri A., Piscaglia M., Fiorini E., Caio G. Serological tests in gluten sensitivity (nonceliac gluten intolerance) J. Clin. Gastroenterol. 2014;46:680–685. doi:10.1097/MCG.0b013e3182372541. [PubMed] [CrossRef] [Google Scholar]

9. Marti A., Seetharaman K., Pagani M.A. Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta. J. Food Qual. 2013;36:133–138. doi:10.1111/jfq.12015. [CrossRef] [Google Scholar]

10. Schoenlechner R., Mandala I., Kiskini A., Kostaropoulos A., Berghofer E. Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth. Int. J. Food Sci. Technol. 2010;45:661–669. doi:10.1111/j.1365-2621.2009.02154.x. [CrossRef] [Google Scholar]

11. Padalino L., Mastromatteo M., Sepielli G., Del Nobile M.A. Formulation optimization of gluten-free functional spaghetti based on maize flour and oat bran enriched in β-glucans. Material. 2011;4:2119–2135. doi:10.3390/ma4122119. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

12. Gimènez M.A., Gonzalez R.J., Wagnerc J., Torres R., Iobo M.O., Samman N.C. Effect of extrusion conditions on physicochemical and sensorial properties of cornbroad beans (Vicia faba) spaghetti type pasta. Food Chem. 2013;136:538–545. doi:10.1016/j.foodchem.2012.08.068. [PubMed] [CrossRef] [Google Scholar]

13. Schoenlechner R., Wendner M., Siebenhandl-Ehn S., Berghofer E. Pseudocereals as alternative sources for high folate content in staple foods. J. Cereal Sci. 2010;52:475–479. doi:10.1016/j.jcs.2010.08.001. [CrossRef] [Google Scholar]

14. Lopez A., Pereira A., Junqueira R. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Braz. Arch. Biol. Technol. 2004;47:63–70. doi:10.1590/S1516-89132004000100009. [CrossRef] [Google Scholar]

15. Marti A., Pagani M.A. What can play the role of gluten in gluten free pasta? Trends Food Sci. Technol. 2013;31:63–71. doi:10.1016/j.tifs.2013.03.001. [CrossRef] [Google Scholar]

16. Vallons K.J.R., Ryan L.A.M., Arendt E.K. Promoting structure formation by high pressure in gluten-free flours. LWT Food Sci. Technol. 2011;44:1672–1680. doi:10.1016/j.lwt.2010.11.024. [CrossRef] [Google Scholar]

17. De Mesa-Stonestreet N.J., Alavi S., Gwirtz J. Extrusionenzyme liquefaction as a method for producing sorghum protein concentrates. J. Food Eng. 2012;108:365–375. doi:10.1016/j.jfoodeng.2011.07.024. [CrossRef] [Google Scholar]

18. Fiorda F.A., Soares M.S., Da Silva F.A., Grosmann M.V.E., Souto L.R.F. Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse. Food Sci. Technol. Leb. 2013;54:132–138. doi:10.1016/j.lwt.2013.04.020. [CrossRef] [Google Scholar]

19. Osella C., Sanchez H., de La Torre M. Safe foods for celiac people. Food Nutr. Sci. 2014;5:787–800. doi:10.4236/fns.2014.59089. [CrossRef] [Google Scholar]

20. Sandhu K.S., Kaur M. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT Food Sci. Technol. 2010;43:1289–1293. doi:10.1016/j.lwt.2010.03.003. [CrossRef] [Google Scholar]

21. Hager A., Ryan L., Schwab C., Ganzle M., O’Doherty J., Arendt E. Influence of the soluble fibres inulin and oat beta-glucan on quality of dough and bread. Eur. Food Res. Technol. 2011;232:405–413. doi:10.1007/s00217-010-1409-1. [CrossRef] [Google Scholar]

22. Thompson T. Folate, iron, and dietary fiber contents of the gluten-free diet. J. Am. Diet. Assoc. 2000;100:1389–1396. doi:10.1016/S0002-8223(00)00386-2. [PubMed] [CrossRef] [Google Scholar]

23. Thompson T., Dennis M., Higgins L., Lee A., Sharrett M. Gluten-free diet survey: Are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods? J. Hum. Nutr. Diet. 2005;18:163–169. doi:10.1111/j.1365-277X.2005.00607.x. [PubMed] [CrossRef] [Google Scholar]

24. Do Nascimento A., Fiates G., dos Anjos A., Teixeira E. Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique. Int. J. Food Sci. Nutr. 2013;64:217–222. doi:10.3109/09637486.2012.718744. [PubMed] [CrossRef] [Google Scholar]

25. De la Barca A.M.C., Rojas-Martínez M.E., Islas-Rubio A.R., Cabrera-Chávez F. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Foods Hum. Nutr. 2010;65:241–246. doi:10.1007/s11130-010-0187-z. [PubMed] [CrossRef] [Google Scholar]

26. Chillo S., Laverse J.M., Falcone P.M., Del Nobile M.A. Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti. J. Food Eng. 2007;83:492–500. doi:10.1016/j.jfoodeng.2007.03.037. [CrossRef] [Google Scholar]

27. Mastromatteo M., Chillo S., Iannetti M., Civica V., Del Nobile M.A. Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours. Int. J. Food Sci. Technol. 2011;46:1201–1208. doi:10.1111/j.1365-2621.2011.02613.x. [CrossRef] [Google Scholar]

28. Schober T., Bean S., Boyle D., Park S. Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure. J. Cereal Sci. 2008;48:755–767. doi:10.1016/j.jcs.2008.04.004. [CrossRef] [Google Scholar]

29. Padalino L., Mastromatteo M., Lecce L., Spinelli S., Conte A., Del Nobile M.A. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour. Int. J. Food Sci. Nutr. 2014;49:1544–1556. doi:10.3109/09637486.2014.959897. [PubMed] [CrossRef] [Google Scholar]

30. Muzquiz M., Wood J.A. Antinutritional factors. In: Yadav S.S., Redden B., Chen W., Sharma B., editors. Chickpea Breeding and Management. CAB International; Wallingford, UK: 2007. pp. 143–166. [Google Scholar]

31. Wood J.A., Grusak M.A. Nutritional value of chickpea. In: Yadav S.S., Redden B., Chen W., Sharma B., editors. Chickpea Breeding and Management. CAB International; Wallingford, UK: 2007. pp. 101–142. [Google Scholar]

32. Rosell C.M., Marco C. Rice. In: Arendt E.K., Dal Bello F., editors. Gluten Free Cereal Products and Beverages. Academic Press; London, UK: 2008. pp. 81–100. [Google Scholar]

33. Yang Y., Tao W.Y. Effects of lactic acid fermentation on FT-IR and pasting properties of rice flour. Food Res. Int. 2008;41:937–940. doi:10.1016/j.foodres.2007.10.011. [CrossRef] [Google Scholar]

34. Hormdok R., Noomhorm A. Hydrothermal treatments of rice starch for improvement of rice noodle quality. Food Sci. Technol. 2007;40:1723–1731. doi:10.1016/j.lwt.2006.12.017. [CrossRef] [Google Scholar]

35. Marti A., Seetharaman K., Pagani M.A. Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking. J. Cereal Sci. 2010;52:404–409. doi:10.1016/j.jcs.2010.07.002. [CrossRef] [Google Scholar]

36. Da Silva E.M.M., Ascheri J.L.R., Ascheri D.P.R. Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion. LWT Food Sci. Technol. 2016;68:698–706. doi:10.1016/j.lwt.2015.12.067. [CrossRef] [Google Scholar]

37. FAO (Food and Agriculture Organization of the United Nations) Food Outlook. Global Market Analysis. Trade and Markets Division; Rome, Italy: 2012. [Google Scholar]

38. Taylor J.R.N., Schober T.J., Bean S.R. Novel food and non-food uses for sorghum and millets. J. Cereal Sci. 2006;44:252–271. doi:10.1016/j.jcs.2006.06.009. [CrossRef] [Google Scholar]

39. Ferreira S.M.R., de Mello A.P., de Caldas M., dos Anjos R., Krüger C.C.H., Azoubel P.M., de Oliveira Alves M.A. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chem. 2016;191:147–151. doi:10.1016/j.foodchem.2015.04.085. [PubMed] [CrossRef] [Google Scholar]

40. Alvarez-Jubete L., Arendt E.K., Gallagher E. Nutritive value of Pseudocereals and their increasing use as functional gluten free ingredients. Trends Food Sci. Technol. 2010;21:106–113. doi:10.1016/j.tifs.2009.10.014. [CrossRef] [Google Scholar]

41. Valcárcel-Yamani B., da Silva Lannes S.C. Applications of Quinoa (Chenopodium quinoa Willd.) and Amaranth (Amaranthus spp.) and Their Influence in the Nutritional Value of Cereal Based Foods. Food Public Health. 2012;2:265–275. [Google Scholar]

42. Caperuto L., Amaya-Farfan J., Camargo C. Performance of quinoa (Chenopodium quinoa Willd.) flour in the manufacture of gluten-free spaghetti. J. Sci. Food Agric. 2000;81:95–101. doi:10.1002/1097-0010(20010101)81:1<95::AID-JSFA786>3.0.CO;2-T. [CrossRef] [Google Scholar]

43. Pedersen B., Knudsen K.E., Eggum B.O. The nutritive value of amaranth grain (Amaranthus caudatus). 3. Energy and fibre of raw and processed grain. Plant Foods Hum. Nutr. 1990;40:61–71. doi:10.1007/BF02193780. [PubMed] [CrossRef] [Google Scholar]

44. Cabrera-Chávez F., de la Barca A.M.C., Islas-Rubio A.R., Marti A., Marengo M., Pagani M.A., Bonomi F., Iametti S. Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. LWT Food Sci. Technol. 2012;47:421–426. doi:10.1016/j.lwt.2012.01.040. [CrossRef] [Google Scholar]

45. Fiorda F.A., Soares M., da Silva F.A., Souto L.R.F., Grosmann M.V.E. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: Technological and sensory aspects International. Int. J. Food Sci. Technol. 2013;48:1977–1984. doi:10.1111/ijfs.12179. [CrossRef] [Google Scholar]

46. Foschia M., Beraldo P., Peressini D. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch. J. Sci. Food Agric. 2016 doi:10.1002/jsfa.7766. in press. [PubMed] [CrossRef] [Google Scholar]

47. Hager A.S., Axel C., Arendt E.K. Status of carbohydrates and dietary fiber in gluten-free diets. Cereal Food World. 2011;56:109–114. [Google Scholar]

48. Faisant N., Gallant D.J., Bouchet B., Champ M. Banana starch breakdown in the human small intestine studied by electron microscopy. Eur. J. Clin. Nutr. 1995;49:98–104. [PubMed] [Google Scholar]

49. Flores-Silva P.C., Berrios J.D.J., Panb J., Agama-Acevedoa E., Monsalve-Gonzálezc A., Bello-Péreza L.A. Gluten-free spaghetti with unripe plantain, chickpea and maize: Physicochemical, texture and sensory properties. CyTA J. Food. 2015;2:159–166. doi:10.1080/19476337.2014.929178. [CrossRef] [Google Scholar]

50. Hager A., Wolter A., Czerny M., Bez J., Zannini E., Arendt E. Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. Eur. Food Res. Technol. 2012;235:333–344. doi:10.1007/s00217-012-1763-2. [CrossRef] [Google Scholar]

51. Kadan R., Robinson M., Thibodeaux D., Pepperman A. Texture and other physicochemical properties of whole rice bread. J. Food Sci. 2001;66:940–944. doi:10.1111/j.1365-2621.2001.tb08216.x. [CrossRef] [Google Scholar]

52. Han H., Cho J., Kang H., Koh B. Rice varieties in relation to rice bread quality. J. Sci. Food Agric. 2012;92:1462–1467. doi:10.1002/jsfa.4727. [PubMed] [CrossRef] [Google Scholar]

53. Renzetti S., Behr J., Vogel R.F., Arendt E.K. Transglutaminase polymerisation of buckwheat (fa*gopyrum esculentum Moench) proteins. J. Cereal Sci. 2008;48:747–754. doi:10.1016/j.jcs.2008.04.005. [CrossRef] [Google Scholar]

54. Clerici M., Airoldi C., El-Dash A. Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread. Food Sci. Technol. LEB. 2009;42:618–623. doi:10.1016/j.lwt.2008.08.010. [CrossRef] [Google Scholar]

55. Gambus H., Gambus F., Sabat R. The research on quality improvement of gluten-free bread by amaranthus flour addition. ZYWN-NAUK Technol. JA. 2002;9:99–112. [Google Scholar]

56. Kiskini A., Argiri K., Kalogeropoulos M., Komaitis M., Kostaropoulos A., Mandala I., Kapsokefalou M. Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron. Food Chem. 2007;102:309–316. doi:10.1016/j.foodchem.2006.05.022. [CrossRef] [Google Scholar]

57. Arendt K.K., O’Briend C.M., Schober T.J., Gormely T.R., Gallagher E. Development of gluten-free cereal products. Farm Food. 2002;12:21–27. [Google Scholar]

58. Chenlo F., Moreira R., Pereira G., Silva C.C. Evaluation of the rheological behaviour of chestnut (Castaneasativa Mill) flour pastes as function of water content and temperature. Electron. J. Environ. Agric. Food Chem. 2007;6:1794–1802. [Google Scholar]

59. Demirkesen I., Mert B., Sumnu G., Sahin S. Rheological properties of gluten free bread formulations. J. Food Eng. 2010;96:295–303. doi:10.1016/j.jfoodeng.2009.08.004. [CrossRef] [Google Scholar]

60. Milde L., Ramallo L., Puppo M. Gluten-free bread based on tapioca starch: Texture and sensory studies. Food Bioprocess Technol. 2012;5:888–896. doi:10.1007/s11947-010-0381-x. [CrossRef] [Google Scholar]

61. Onyango C., Mutungi C., Unbehend G., Lindhauer M. Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins. Int. J. Food Sci. Technol. 2009;44:2493–2499. doi:10.1111/j.1365-2621.2009.02048.x. [CrossRef] [Google Scholar]

62. Witczak M., Juszczak L., Ziobro R., Korus J. Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough. Food Hydrocoll. 2012;28:353–360. doi:10.1016/j.foodhyd.2012.01.009. [PubMed] [CrossRef] [Google Scholar]

63. Ziobro R., Korus J., Witczak M., Juszczak L. Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread. Food Hydrocoll. 2012;29:68–74. doi:10.1016/j.foodhyd.2012.02.009. [CrossRef] [Google Scholar]

64. Pszczola D.E. The rise of gluten-free. Food Technol. 2012;66:55–66. [Google Scholar]

65. Sumnu G.S., Ndife M.K., Bayindirli L. Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating. Eur. Food Res. Technol. 2000;211:169–174. [Google Scholar]

66. Renard A.C. Ultra-fresh yoghurt or dessert. Rev. Lait. Fr. 1996;555:12–14. [Google Scholar]

67. Rollet B. Stabilizers for dairy desserts: Interesting synergism. Rev. Lait. Fr. 1995;555:22–23. [Google Scholar]

68. Gray J.A., Bemiller J.N. Bread staling: Molecular basis and control. Compr. Rev. Food Sci. F. 2003;2:1–21. doi:10.1111/j.1541-4337.2003.tb00011.x. [PubMed] [CrossRef] [Google Scholar]

69. Chaisawang M., Suphantharika M. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocoll. 2006;20:641–649. doi:10.1016/j.foodhyd.2005.06.003. [CrossRef] [Google Scholar]

70. Funami K.Y., Omoto T., Goto Y., Asai I., Nishinari K. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behaviour of wheat starch. Food Hydrocoll. 2005;19:1–13. doi:10.1016/j.foodhyd.2004.04.024. [CrossRef] [Google Scholar]

71. Shi X., Bemiller J.N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Polym. 2002;50:7–18. doi:10.1016/S0144-8617(01)00369-1. [CrossRef] [Google Scholar]

72. Silva E., Birkenhake M., Scholten E., Sagis L.M.C., van der Linden E. Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids. Food Hydrocoll. 2013;30:42–52. doi:10.1016/j.foodhyd.2012.05.002. [CrossRef] [Google Scholar]

73. Raina C.S., Singh S., Bawa A.S., Saxena D.C. Textural characteristics of pasta made from rice flour supplemented with proteins and hydrocolloids. J. Texture Stud. 2005;36:402–420. doi:10.1111/j.1745-4603.2005.00024.x. [CrossRef] [Google Scholar]

74. Matsuo R.R., Bradley J.W., Irvine G.N. Effect of protein content on the cooking quality of spaghetti. Cereal Chem. 1972;49:707–711. [Google Scholar]

75. Chillo S., Civica V., Iannetti M., Suriano N., Mastromatteo M., Del Nobile M.A. Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents. Carbohydr. Polym. 2009;78:932–937. doi:10.1016/j.carbpol.2009.07.013. [CrossRef] [Google Scholar]

76. Schoenlechner R., Drausinger J., Ottenschlaeger V., Jurackova K., Berghofer E. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Food Hum. Nutr. 2011;65:339–349. doi:10.1007/s11130-010-0194-0. [PubMed] [CrossRef] [Google Scholar]

77. Sozer N. Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocoll. 2009;23:849–855. doi:10.1016/j.foodhyd.2008.03.016. [CrossRef] [Google Scholar]

78. Yalcin S., Basman A. Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. J. Food Qual. 2008;31:465–479. doi:10.1111/j.1745-4557.2008.00212.x. [CrossRef] [Google Scholar]

79. Sibakov N.R., Heini R.L., Cassan D., Mantila U.H., Micard V., Lantto R., Sozer N. Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT Food Sci. Technol. 2016;67:27–36. doi:10.1016/j.lwt.2015.11.032. [CrossRef] [Google Scholar]

80. Wolf B. Polysaccharide functionality through extrusion processing. Curr. Opin. Colloid Sci. 2010;15:50–54. doi:10.1016/j.cocis.2009.11.011. [CrossRef] [Google Scholar]

81. Wang N., Bhirud P.R., Sosulski F.W., Tyler R.T. Pasta like product from pea flour by twin-screw extrusion. J. Food Sci. 1999;64:671–678. doi:10.1111/j.1365-2621.1999.tb15108.x. [CrossRef] [Google Scholar]

82. Yoenyongbuddhagal S., Noomhorm A. Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality. Cereal Chem. 2002;79:481–485. doi:10.1094/CCHEM.2002.79.4.481. [CrossRef] [Google Scholar]

83. Zhang L., Nishizu T., Hayakawa S., Nakashima R., Goto K. Effects of different drying conditions on water absorption and gelatinization properties of pasta. Food Bioprocess Technol. 2013;6:2000–2009. doi:10.1007/s11947-012-0976-5. [CrossRef] [Google Scholar]

84. D’Amico S., Hrabalova M., Müller U., Berghofer E. Bonding of spruce wood with wheat flour glue—Effect of press temperature on the adhesive bond strength. Ind. Crops Prod. 2010;31:255–260. doi:10.1016/j.indcrop.2009.11.001. [CrossRef] [Google Scholar]

85. Guarda A., Rosell C.M., Benedito C., Galotto M.J. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocoll. 2004;18:241–247. doi:10.1016/S0268-005X(03)00080-8. [CrossRef] [Google Scholar]

86. Hager A.S., Arendt E.K. Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocoll. 2013;32:195–203. doi:10.1016/j.foodhyd.2012.12.021. [CrossRef] [Google Scholar]

87. Lazaridou A., Duta D., Papageorgiou M., Belc N., Biliaderis C.G. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J. Food Eng. 2007;79:1033–1047. doi:10.1016/j.jfoodeng.2006.03.032. [CrossRef] [Google Scholar]

88. Mastromatteo M., Danza A., Guida M., Del Nobile M.A. Formulation optimisation of vegetable flour-loaded functional bread Part I: Screening of vegetable flours and structuring agents. Int. J. Food Sci. Technol. 2012;47:1313–1320. doi:10.1111/j.1365-2621.2012.02975.x. [CrossRef] [Google Scholar]

89. Minarro B., Albanell E., Aguilar N., Guamis B., Capellas M. Effect of legume flours on baking characteristics of gluten-free bread. J. Cereal Sci. 2012;56:476–481. doi:10.1016/j.jcs.2012.04.012. [CrossRef] [Google Scholar]

90. Anton A.A., Artfield S.D. Hydrocolloids in gluten-free breads: A review. Int. J. Food Sci. Nutr. 2007;59:11–23. doi:10.1080/09637480701625630. [PubMed] [CrossRef] [Google Scholar]

91. Eduardo M., Svanberg U.L.F., Aherné A. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. Int. J. Food Sci. 2014;2014:479630. doi:10.1155/2014/479630. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

92. Hager A.S., Wolter A., Jacob F., Zannini E., Arendt E.K. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. J. Cereal Sci. 2012;56:239–247. doi:10.1016/j.jcs.2012.06.005. [CrossRef] [Google Scholar]

93. Bell D.A. Methylcellulose as a structure enhancer in bread baking. Cereal Food World. 1990;35:1001–1006. [Google Scholar]

94. Haque A., Morris E.R. Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking. Food Res. Int. 1994;27:379–393. doi:10.1016/0963-9969(94)90194-5. [CrossRef] [Google Scholar]

95. Schober T.J., Messerschmidt M., Bean S.R., Park S.H., Arendt E.K. Gluten-free bread from sorghum: Quality differences among hybrids. Cereal Chem. 2005;82:394–404. doi:10.1094/CC-82-0394. [CrossRef] [Google Scholar]

96. Sciarini S.L., Ribotta D.P., Leon E.A., Perez T.G. Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food Bioprocess Technol. 2010;3:773–780. doi:10.1007/s11947-008-0098-2. [CrossRef] [Google Scholar]

97. Houben A., Höchstötter A., Becker T. Possibilities to increase the quality in gluten-free bread production: An overview. Eur. Food Res. Technol. 2012;235:195–208. doi:10.1007/s00217-012-1720-0. [CrossRef] [Google Scholar]

98. Nunes M.B., Moore M.M., Ryan L.A.M., Arendt E.K. Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. Eur. Food Res. Technol. 2009;228:633–642. doi:10.1007/s00217-008-0972-1. [CrossRef] [Google Scholar]

99. Schober T.J., Bean S.R., Tilley M., Smith B.M., Ioerger P. Impact of different isolation procedures on the functionality of zein and kafirin. J. Cereal Sci. 2011;54:241–249. doi:10.1016/j.jcs.2011.06.007. [CrossRef] [Google Scholar]

100. Schober T., Moreau R., Bean S., Boyle D. Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking. J. Cereal Sci. 2010;52:417–425. doi:10.1016/j.jcs.2010.07.004. [CrossRef] [Google Scholar]

101. Menon R., Padmaja G., Sajeev M.S., Sheriff J.T. Effect of fortifjcation with different starches on starch digestibility, textural and ultrastructural characteristics of sweet potato spaghetti. J. Root Crops. 2012;38:157–167. [Google Scholar]

102. Marco C., Rosell C.M. Breadmaking performance of protein enriched, gluten-free breads. Eur. Food Res. Technol. 2008;227:1205–1213. doi:10.1007/s00217-008-0838-6. [CrossRef] [Google Scholar]

103. Gujral H.S., Guardiola I., Carbonell J.V., Rosell M.C. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J. Agric. Food Chem. 2003;51:3814–3818. doi:10.1021/jf034112w. [PubMed] [CrossRef] [Google Scholar]

104. Wang F., Huang W., Kim Y., Liu R., Tilley M. Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin. J. Cereal Sci. 2011;54:53–59. doi:10.1016/j.jcs.2011.02.010. [CrossRef] [Google Scholar]

105. Pongjaruvat W., Methacanon P., Seetapan N., Fuongfuchat A., Gamonpilas C. Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten free jasmine rice breads. Food Hydrocoll. 2014;36:143–150. doi:10.1016/j.foodhyd.2013.09.004. [CrossRef] [Google Scholar]

106. Shin M., Gang D.O., Song J.Y. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci. Biotechnol. 2010;19:951–956. doi:10.1007/s10068-010-0133-8. [CrossRef] [Google Scholar]

107. Yano H. Improvements in the bread-making quality of gluten-free rice batter by glutathione. J. Agric. Food Chem. 2010;58:7949–7954. doi:10.1021/jf1003946. [PubMed] [CrossRef] [Google Scholar]

108. Yano H. Comparison of oxidized and reduced glutathione in the breadmaking qualities of rice batter. J. Food Sci. 2012;77:182–188. doi:10.1111/j.1750-3841.2011.02556.x. [PubMed] [CrossRef] [Google Scholar]

109. Thompson T. The nutritional quality of gluten-free foods. In: Gallagher E., editor. Gluten Free Food Science and Technology. Blackwell Publishing Ltd.; Oxford, UK: 2009. pp. 42–51. [Google Scholar]

110. Gêlinas P., McKinnon C.M., Rodrigue N., Montpetit D. Heating conditions and bread-making potential of substandard flour. J. Food Sci. 2001;66:627–632. doi:10.1111/j.1365-2621.2001.tb04612.x. [CrossRef] [Google Scholar]

111. Pyler E.J. Cake Baking Technology. Baking Science and Technology. Sosland Publishing; Kansas City, MO, USA: 1998. pp. 979–1027. [Google Scholar]

112. Barcenas M.E., Altamirano-Fortoul R., Rosell C.M. Effect of high hydrostatic pressure treatment on bread dough. LWT Food Sci. Technol. 2010;43:12. doi:10.1016/j.lwt.2009.06.019. [CrossRef] [Google Scholar]

113. Cappa C., Barbosa-Cánovas G.V., Lucisano M., Mariotti M. Effect of high pressure processing on the baking aptitude of corn starch and rice flour. LWT Food Sci. Technol. 2016;73:20–27. doi:10.1016/j.lwt.2016.05.028. [CrossRef] [Google Scholar]

114. Deora S., Deswal A., Mishra H.N. Functionality of alternative protein in gluten-free product development. Food Sci. Technol. Int. 2015;21:364–379. doi:10.1177/1082013214538984. [PubMed] [CrossRef] [Google Scholar]

115. An Y.H., Gang D.O., Shin M.S. Effects of transglutaminase on the physical properties of resistant starch-added wheat flour doughs and baguettes. Food Sci. Biotechnol. 2005;14:608–613. [Google Scholar]

116. Babiker E., Fujisawa N., Matsudomi N., Kato A. Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment. J. Agric. Food Chem. 1996;44:3746–3750. doi:10.1021/jf960302d. [CrossRef] [Google Scholar]

117. Basman A., Köksel H., Ng P.K.W. Effects of transglutaminase on SDS-page patterns of wheat, soy, and barley proteins and their blends. J. Food Sci. 2002;67:2654–2658. doi:10.1111/j.1365-2621.2002.tb08794.x. [CrossRef] [Google Scholar]

118. Renzetti S., Behr J., Vogel R.F., Barbiroli A., Iametti S., Bonomi F., Arendt E.K. Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications. Food Chem. 2012;131:1076–1085. doi:10.1016/j.foodchem.2011.08.029. [CrossRef] [Google Scholar]

119. Gujral H., Rosell C. Functionality of rice flour modified with a microbial transglutaminase. J. Cereal Sci. 2004;39:225–230. doi:10.1016/j.jcs.2003.10.004. [CrossRef] [Google Scholar]

120. Renzetti S., Arendt E. Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. Eur. Food Res. Technol. 2009;229:307–317. doi:10.1007/s00217-009-1048-6. [CrossRef] [Google Scholar]

121. Marti A., Barbiroli A., Marengo M., Fongaro L., Iametti S., Pagani M.A. Structuring and texturing gluten-free pasta: Egg albumen or whey proteins? Eur. Food Res Technol. 2014;238:217–224. doi:10.1007/s00217-013-2097-4. [CrossRef] [Google Scholar]

122. Chillo S., Suriano N., Lamacchia N., Del Nobile M.A. Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle. J. Cereal Sci. 2009;49:163–170. doi:10.1016/j.jcs.2008.09.002. [CrossRef] [Google Scholar]

123. Gopalakrishnan G., Menon R., Padmaja G., Sajeev M.S., Moorthy S.N. Nutritional and functional characteristics of protein fortified pasta from sweet potato. Food Nutr. Sci. 2011;2:944–955. doi:10.4236/fns.2011.29129. [CrossRef] [Google Scholar]

124. Ziobro R., Korus J., Juszczak L., Witczak T. Influence of inulin on physical characteristics and staling rate of gluten-free bread. J. Food Eng. 2013;116:21–27. doi:10.1016/j.jfoodeng.2012.10.049. [CrossRef] [Google Scholar]

125. Larre C., Denery-Papini S., Popineau Y., Deshayes G., Desserme C., Lefebvre J. Biochemical analysis and rheological properties of gluten modified by transglutaminase. Cereal Chem. 2000;77:32–38. doi:10.1094/CCHEM.2000.77.2.121. [CrossRef] [Google Scholar]

126. Krupa-Kozak U., Troszynska A., Baczek N., Soral-Smietana M. Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread. Eur. Food Res. Technol. 2011;232:497–508. doi:10.1007/s00217-010-1421-5. [CrossRef] [Google Scholar]

127. Pontieri P., Mamone G., de Caro S., Tuinstra M.R., Roemer E., Okot J., de Giudice L. Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses. J. Agric. Food Chem. 2013;61:2565–2571. doi:10.1021/jf304882k. [PubMed] [CrossRef] [Google Scholar]

128. Andersson H., Ohgren C., Johansson D., Kniola M., Stading M. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids. Food Hydrocoll. 2011;25:1587–1595. doi:10.1016/j.foodhyd.2010.11.028. [CrossRef] [Google Scholar]

129. Marco C., Rosell C.M. Effect of different protein isolates and transglutaminase on rice flour properties. J. Food Eng. 2008;84:132–139. doi:10.1016/j.jfoodeng.2007.05.003. [CrossRef] [Google Scholar]

130. Gujral H.S., Haros M., Rosell C.M. Starch hydrolyzing enzymes for retarding the staling of rice bread. Cereal Chem. 2003;80:750–754. doi:10.1094/CCHEM.2003.80.6.750. [CrossRef] [Google Scholar]

131. Martinez M.M., Marcos P., Gomez M. Texture development in gluten-free breads: Effect of different enzymes and extruded flour. J. Texture Stud. 2013;44:480–489. doi:10.1111/jtxs.12037. [CrossRef] [Google Scholar]

132. Segura M.E.M., Rosell C. Chemical composition and starch digestibility of different gluten-free breads. Plant Foods Hum. Nutr. 2011;66:224–230. doi:10.1007/s11130-011-0244-2. [PubMed] [CrossRef] [Google Scholar]

133. Marco C., Pérez G., Ribotta P., Rosell C.M. Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends. J. Sci. Food Agric. 2007;87:2576–2582. doi:10.1002/jsfa.3006. [PubMed] [CrossRef] [Google Scholar]

134. Folk J.E., Finlayson J.S. The α-(γ-glutamyl)lysine cross-link and the catalytic role of transglutaminase. Adv. Protein Chem. 1977;31:1–133. [PubMed] [Google Scholar]

135. Schober T., Bean S., Boyle D. Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological, and microstructural background. J. Agric. Food Chem. 2007;55:5137–5146. doi:10.1021/jf0704155. [PubMed] [CrossRef] [Google Scholar]

136. Budelli A., Fontanesi M. Gluten-Free Pasta and Dough, Use of the Dough and Process for Preparing Same. EP 1749450 A1. U.S. Patent. 2007 Feb 8;

137. Merayo Y.A., Gonzalez R.J., Drago S.L., Torres R.L., De Greef D.M. Extrusion conditions and zea mays endosperm hardness affecting gluten-free spaghetti quality. Int. J. Food Sci. Technol. 2011;46:2321–2328. doi:10.1111/j.1365-2621.2011.02752.x. [CrossRef] [Google Scholar]

138. Marti A., Caramanico R., Bottega G., Pagani M.A. Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions. LWT-Food Sci. Technol. 2013;54:229–235. doi:10.1016/j.lwt.2013.05.008. [CrossRef] [Google Scholar]

139. Zavareze E.R., Storck C.R., de Castro L.A.S., Schirmer M.A., Dias A.R.G. Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chem. 2010;121:358–365. doi:10.1016/j.foodchem.2009.12.036. [CrossRef] [Google Scholar]

140. Jacobs H., Delcour J.A. Hydrothermal modifications of granular starch, with retention of the granular structure: A review. J. Agric. Food Chem. 1998;46:2895–2905. doi:10.1021/jf980169k. [CrossRef] [Google Scholar]

141. Tester R.F., Debon S.J.J. Annealing of starch e a review. Int. J. Biol. Macromol. 2000;27:1–12. doi:10.1016/S0141-8130(99)00121-X. [PubMed] [CrossRef] [Google Scholar]

142. Hoover R., Vasanthan T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydr. Res. 1994;252:33–53. doi:10.1016/0008-6215(94)90004-3. [PubMed] [CrossRef] [Google Scholar]

143. Cham S., Suwannap*rn P. Effect of hydrothermal treatment of rice flour on various rice noodles quality. J. Cereal Sci. 2010;51:284–291. doi:10.1016/j.jcs.2010.01.002. [CrossRef] [Google Scholar]

144. Marti A., Fongaro L., Rossi M., Lucisano M., Ambrogina Pagani M. Quality characteristics of dried pasta enriched with buckwheat flour. Int. J. Food Sci. Technol. 2011;46:2393–2400. doi:10.1111/j.1365-2621.2011.02762.x. [CrossRef] [Google Scholar]

145. Russo J.V., Doe C.A. Heat treatment of flour as an alternative to chlorination. Int. J. Food Sci. Technol. 1970;5:363–374. doi:10.1111/j.1365-2621.1970.tb01580.x. [CrossRef] [Google Scholar]

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread (2024)

FAQs

What is the overview of gluten-free diet? ›

It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta. “Gluten is a protein naturally occurring in certain foods, but it can also be added to foods during processing for texture,” explains Rajagopal.

What is the trick to making good gluten-free bread? ›

  • Use Psyllium Husk Powder as a binder for better Gluten Free Bread.
  • The benefits of letting your dough rest, my second tip for baking better gluten free bread.
  • Mix or knead your bread dough thoroughly.
  • For a better gluten free loaf, use less yeast.
  • Bake your bread in a tin with tall sides.

How do you make gluten-free pasta taste better? ›

Don't forget to salt the water.

On its own, gluten-free pasta is really pretty tasteless. It needs seasoning, in the form of salt, just like regular pasta. After the water comes to a boil, add enough salt to make the water taste like the ocean (about 1/4 cup for a large pot of water), before adding the pasta.

What is the biggest challenge of making gluten-free bread? ›

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

What is the goal of a gluten-free diet? ›

A gluten-free diet helps manage symptoms of celiac disease and other medical conditions associated with gluten consumption. This type of diet also has gained popularity among people without gluten-related medical conditions. The claimed benefits of the diet are improved health, weight loss and increased energy.

What are the pros and cons of a gluten-free diet? ›

Eating gluten-free also can be quite nutritious if you're careful to choose whole, unprocessed foods. The gluten-free diet isn't always healthier if whole foods are not chosen often. Without proper planning, strict gluten-free diets may be lacking in certain vitamins and minerals, as well as fiber.

What makes gluten-free bread better? ›

The sources used for making gluten-free bread are packed with fibre. Rice Flour, Soy Flour, Starch (Tapioca, Potato, Corn) used in the gluten-free bread by The Baker's Dozen ensure that your gut is never low on dietary fibre. Dietary fibre has many benefits right from reducing obesity to helping in easing digestion.

How do you make gluten free baked goods better? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

How to help gluten-free bread rise? ›

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Why is gluten-free pasta better? ›

While it is a better option for those with wheat intolerances, gluten-free pasta is not necessarily any more or less healthy than other pasta types. In fact, the nutrient profiles remain very similar! The only thing that changes is the ingredient list. Gluten-free means low-carb.

What is the best way to cook gluten-free pasta? ›

Tip: The rule of thumb is the water should be as salty as the Mediterranean sea! Add Pasta. Stir in the pasta carefully and continue to boil uncovered for 6 minutes stirring occasionally to avoid the pasta sticking together. Tip: Make sure the salt is dissolved before adding the pasta!

How to stop gluten-free pasta from sticking? ›

Because of the starch, gluten-free pasta noodles tend to cling together. Add a glug of olive oil to the water and make sure to run a spoon through it to redistribute every 30 seconds during the first few minutes of cooking. Once the pasta has begun to plump you don't have to worry about it as much.

What are the challenges of gluten free baking? ›

The lack of gluten also leads to a liquid batter instead of dough, which in turn results in baked bread with a crumbling texture, poor color and post-baking quality defects (Hager et al., 2012, Matos and Rosell, 2012, Onyango et al., 2009).

What is the hardest thing to make gluten-free? ›

What was the hardest thing for you to make gluten-free? Sandwich bread. I tried unsuccessfully for years to make one that was light and chewy and had the right texture and taste.

What is the trend in gluten-free bakery? ›

The gluten-free bakery products market is witnessing robust growth owing to the rising trend of free-from foods. Free-from foods such as gluten-free, lactose-free, chemical-free are perceived to be healthier and safer as compared to the traditional products.

What is the reasoning for gluten-free diet? ›

Purpose. A gluten-free diet is essential for managing signs and symptoms of celiac disease and other medical conditions associated with gluten. A gluten-free diet is also popular among people who haven't been diagnosed with a gluten-related medical condition.

What can't you eat on a gluten-free diet? ›

Foods containing gluten (not safe to eat)
  • bread.
  • pasta.
  • cereals.
  • biscuits or crackers.
  • cakes and pastries.
  • pies.
  • gravies and sauces.

What does gluten-free mean and what are the benefits? ›

A gluten-free diet may provide many health benefits, especially if you have celiac disease or a gluten-related disorder. If you do, following a gluten-free diet can help ease digestive symptoms, reduce inflammation, and boost your energy levels.

Why is gluten bad for your gut? ›

The assumption of gluten activates a T-cell mediated immune response against tissue transglutaminase, which leads to an inflammation of the intestinal mucosa, resulting in small intestine villous atrophy, increased intestinal permeability, and consequent malabsorption of micro and macronutrients [3,4,6,8,17].

Top Articles
Roger Ebert: 'I'm an optimistic person'
Our Unicorn Bags - Mushroom Media Online
Printable Whoville Houses Clipart
Lakers Game Summary
Camera instructions (NEW)
Mama's Kitchen Waynesboro Tennessee
Us 25 Yard Sale Map
The Realcaca Girl Leaked
Noaa Swell Forecast
Craigslist Phoenix Cars By Owner Only
True Statement About A Crown Dependency Crossword
shopping.drugsourceinc.com/imperial | Imperial Health TX AZ
Hallelu-JaH - Psalm 119 - inleiding
Caresha Please Discount Code
Housework 2 Jab
Eka Vore Portal
Cvs Appointment For Booster Shot
Operation Cleanup Schedule Fresno Ca
Wilmot Science Training Program for Deaf High School Students Expands Across the U.S.
Nissan Rogue Tire Size
Craiglist Kpr
Tvtv.us Duluth Mn
R Personalfinance
Missouri Highway Patrol Crash
Unforeseen Drama: The Tower of Terror’s Mysterious Closure at Walt Disney World
Nearest Walgreens Or Cvs Near Me
Okc Body Rub
Yugen Manga Jinx Cap 19
Colonial Executive Park - CRE Consultants
Creed 3 Showtimes Near Island 16 Cinema De Lux
Meowiarty Puzzle
Planned re-opening of Interchange welcomed - but questions still remain
Sam's Club Near Wisconsin Dells
Chapaeva Age
Aladtec Login Denver Health
American Bully Xxl Black Panther
Robeson County Mugshots 2022
Tirage Rapid Georgia
Jason Brewer Leaving Fox 25
Flags Half Staff Today Wisconsin
Pokemon Reborn Gyms
Giovanna Ewbank Nua
Collision Masters Fairbanks
Tyco Forums
Rick And Morty Soap2Day
Dolce Luna Italian Restaurant & Pizzeria
Fresno Craglist
Kidcheck Login
Parks And Rec Fantasy Football Names
Metra Union Pacific West Schedule
Zalog Forum
Latest Posts
Article information

Author: Madonna Wisozk

Last Updated:

Views: 6444

Rating: 4.8 / 5 (68 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Madonna Wisozk

Birthday: 2001-02-23

Address: 656 Gerhold Summit, Sidneyberg, FL 78179-2512

Phone: +6742282696652

Job: Customer Banking Liaison

Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making

Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.