Panificação sem glúten: O impacto da fermentação natural

Abstract

Gluten-free baking has emerged as an area of ​​growing scientific and technological interest, driven both by increased clinical recognition of gluten-related disorders and by the growing demand for products free of this protein network. However, the absence of gluten represents a significant challenge for the baking industry, as it compromises essential structural properties of the dough, such as elasticity, gas retention, and the sensory quality of the final product. In this context, natural fermentation emerges as a promising alternative, capable of improving the technological, nutritional, and functional characteristics of gluten-free products. This work is characterized as an integrative literature review, carried out through the analysis of scientific articles, with the objective of investigating the impact of natural fermentation on gluten-free baking. Aspects related to sensory quality, nutritional value, functional potential, the concept of clean label, and sustainability were addressed. The results show that natural fermentation significantly contributes to improving the texture, volume, and aroma of products, in addition to increasing the bioavailability of nutrients and promoting the formation of bioactive compounds. Additionally, this technology allows for the reduction of artificial additives, meeting current consumer demands for more natural foods. Despite the observed advances, gaps remain in the literature, especially regarding the standardization of fermentation processes, microbiological variability, and the understanding of interactions between microorganisms and gluten-free matrices. Therefore, the need for studies that deepen the knowledge about the application of natural fermentation in this context is highlighted. Thus, natural fermentation represents an innovative and promising strategy for the development of gluten-free baked goods with improved sensory, nutritional, and functional quality, contributing to meeting both the needs of consumers with dietary restrictions and the industry's demands for differentiated products with higher added value.