APPLICATION OF HYDROCOLLOIDS FOR GLUTEN-FREE BREADS AND IMPACT ON THEIR RHEOLOGICAL PROPERTIES: A BIBLIOMETRIC STUDY

Research in the field of food processing, especially in various gluten-free products, is growing, primarily due to the increasing incidence of celiac disease and inflammation of the digestive tract. One opportunity to mitigate the development of these conditions is through research on the processing of gluten-free bread products. Hydrocolloids in food additives can enhance the quality characteristics of gluten-free products. This study aims to systematically review research results related to the application of hydrocolloids on rheological properties using a bibliometric approach, with data collected from the Scopus database in August 2023. The scope of article identification includes keywords such as “hydrocolloid,” “plant-based hydrocolloid,” “animal-based hydrocolloid,” “gluten-free bread,” “functional food,” “rheological properties,” “physical properties,” “sensory quality,” healthy food,” “bread quality,” and “microstructure.” Based on the mapping results, a significant increase in activity was observed in 2017, with the peak occurring in 2020. Hydrocolloids continue to be widely researched for applications in the agricultural and biological sectors, and as food additives. In the realm of gluten-free bread products, improving aspects of physical characteristics, chemistry, rheology, and sensory attributes remain common. In the future, more in-depth research is required concerning the compatibility of different flour types with various hydrocolloid types, along with a specific focus on core rheological parameters of gluten-free bread products, such as swelling capacity and hydrocolloid viscoelasticity. Keywords: Bibliometric Study, Hydrocolloid, Rheology, Gluten-Free Bread DOI： https://doi.org/10.35741/issn.0258-2724.58.6.35