Table 3.

Fiber (sources) used in gluten-free product formulations with the main quality effects.

Formulation	Main Conclusions	References
Base of corn flour, corn starch, dried eggs and carrageenan with psyllium and pea fiber and oat bran and glucose oxidase	Addition of dietary fiber alters dough cohesion and starch pasting properties. (Glucose oxidase increased the specific loaf volume).	[77]
Base of corn starch, rice flour, starch and protein, HPMC, locust bean gum, guar gum and alfa-amylase with psyllium and sugar beet fiber	Both psyllium and sugar beet fiber improve dough workability. Psyllium fiber is superior in its film forming ability and has an antistaling effect due to higher water binding capacity.	[45]
Base of rice and corn flour, corn starch, HPMC with quinoa bran or quinoa wholemeal addition	Quinoa bran increases carbon dioxide production, while the gas retention is reduced. Bread volume can be increased without adversely affecting the taste.	[78]
Base of corn and potato starch, pectin, guar gum with replacement of pectin and guar gum with linseed mucilage (predominantly arabino-xylan)	Replacement of pectin or guar gum with linseed mucilage improves the sensory acceptance and does not affect texture and bread staling.	[32]
Base of rice flour, corn starch and HPMC with insoluble fiber (oat and bamboo, pea and potato fiber) and soluble fiber (barley and polydextrose)	Soluble fiber decreases dough consistency, increases bread volume and decreases crumb hardness. The fine insoluble fibers also increase bread volume and decrease the crumb hardness, the coarse insoluble fibers decrease bread volume and increase hardness. In general, soluble fiber increases the structural stability, while insoluble fiber disrupts the structure.	[33]
Base of rice flour, HPMC with β-glucan derived from barley (low molecular weight) and oats (high molecular weight)	Low molecular weight β-glucan develops a gel network structure, whilst high molecular weight β-glucan predominantly increases viscosity.	[79]
Base of white rice, corn and buckwheat flour with carob fiber	Carob fiber improves volume, color and crumb texture whilst increasing the antioxidant activity of the breads.	[36]
Base of rice flour, cassava starch, full-fat active soy flour with inulin (soluble fiber) and resistant starch and oat bran (insoluble fiber)	Insoluble fiber increases dough firmness and decreases loaf volume, whilst soluble fiber decreases dough firmness.	[37]
Base of corn and potato starch, guar gum and pectin with inulin	Inulin addition leads to an increased loaf volume and reduces crumb hardness, whilst the internal structure is more polydisperse.	[80]

HPMC, hydroxy propyl methyl cellulose.