Review article
Recent Development and Future Direction in Production of Gluten-Free Rice Bread
2025, 90 (3) p. 175-183
Le Thi Kim Loan, Nguyen Minh Thuy, Ngo Van Tai
Abstract
In recent years, health has been one of the issues that must be concerned in order to meet the needs and acceptance of consumers, in which gluten-free rice bread (GFRB) is also one of the top concerns. Rice is a staple food source and a major source of carbohydrates in daily diets around the world. This review synthesizes new and innovative research on GFRB in recent years and reviews the effects of ingredients and possible techniques to improve the GFRB properties quality. With an abundant annual production, rice and its products are always a top concern for researchers, nutritionists and economists. The application of modern technologies in the treatment and processing of GFRB has been studied deeply and extensively. With this review, it is possible to give a deeper insight into the implemented issues and new directions for this available and abundant source of rice, especially for the sustainability and development of the rice-based developing country.
Keywords
bread quality, gluten-free rice bread, rice, rice-based products
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