Breading systems: II. Opportunities for gluten-free alternative

Fried products using breading systems continue to be in demand among consumers. To meet the demand for gluten-free coatings, many researchers have focused on the use of different types of flour and non-traditional raw materials. The purpose of the work was to summarize and analyze scientific publications devoted to the use of gluten-free raw materials in breading systems, its influence on the technological properties of each type of multilayer breading coating and the quality of the finished product. The object of the study was peer-reviewed foreign and domestic scientific literature posted in the Scopus, Science Direct, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications were used. It has been shown that the formation of organoleptic characteristics of products using breading systems occurs due to various reactions caused by heating. The reaction products depend on the component composition of the coating, the type of oil and frying conditions. The use of alternative flours may affect the intensity of certain chemical reactions, altering the expected sensory characteristics of fried foods. Also, new raw materials cannot always provide the technological properties of batter: the possibility of adhesion to various surfaces of food products, improving the adhesion and strength of the outer layer, as well as maintaining crispness in the crust, reducing oil absorption with optimal moisture retention in the substrate. At the same time, to obtain products of traditional quality, additional components are usually required. An analysis of the scientific literature has shown that the greatest use for these purposes is found in hydrocolloids, which can improve the rheological properties of the dough through the processes of thickening, emulsification, stabilization, gelling ability, and synergism. Each type of hydrocolloids affects various rheological parameters of the dough and the quality of the finished products. For a gluten-free alternative to the top layer, non-traditional ingredients can be used. It is shown that the potential of raw materials for breading coatings has not yet been sufficiently studied and this area is of interest for further research.