Technological peculiarities of dough structure formation in the absence of gluten. Physicochemical properties of gluten-free dough and methods of enhancing its elasticity. Innovative plant-based thickeners and technologies for extending freshness without synthetic preservatives

Abstract

Many Ukrainian bakeries, including those operating in the artisanal and small-scale industrial context, faced a major technological challenge: reproducible structure formation in gluten-free dough. Without a gluten network, dough systems become highly sensitive to hydration level, shear history, acidity, and fermentation temperature-time profile, which results in unstable specific volume, irregular porosity, crumb fragility, and accelerated staling. This paper systematizes the physicochemical mechanisms of structure development in gluten-free dough and substantiates process strategies aimed at improving elasticity and extending freshness without synthetic preservatives. The analysis demonstrates that stable quality is achieved only when four control blocks are coordinated: (1) starch-protein matrix design based on alternative flours and pseudocereal components, (2) water redistribution and viscoelastic management, (3) use of innovative plant-based thickeners (psyllium, citrus and apple pectins, flax/chia hydrocolloid fractions, bamboo fiber, oat β-glucan), and (4) a fermentation-thermal scheme that limits post-bake crumb degradation. The results indicate that combined thickener systems provide a superior balance of gas retention, dough plasticity, and shelf-life stability compared with single-ingredient structuring. Special attention is given to clean-label freshness technologies: sourdough acidification, enzymatic starch modulation, optimized cooling, moisture-supportive packaging, and anti-crumbly formulation profiles. A practical model is proposed for production, targeting consistent process output, sensory acceptance, and preservative-free shelf-life support. The article offers an applied control algorithm that helps bakeries integrate product functionality with economically realistic repeatability.