Substituição do Glúten em Produtos Alimentícios: ingredientes e estratégias tecnológicas – uma revisão bibliográfica

Abstract

**Abstract**

The growing demand for gluten-free foods has driven the development of ingredients and strategies capable of replacing the technological functions of gluten, particularly in bakery products. This literature review addresses the main challenges associated with the development of gluten-free foods, highlighting the use of cereals and pseudocereals, legumes, proteins, hydrocolloids, enzymes, and other technologies applied to improve the structural, nutritional, and sensory characteristics of these products. The methodology consisted of an integrative literature review based on scientific articles published over the last five years. The analyzed studies demonstrated that the combination of different ingredients and processing techniques is the most effective strategy to compensate for the absence of gluten, promoting improvements in texture, volume, nutritional quality, and sensory acceptability of the products. Despite the advances achieved, technological challenges remain in developing gluten-free products with performance comparable to that of conventional products, highlighting the need for further research and innovation in this field.