Аннотация
Currently, creating gluten‐free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins ( ω ‐, α ‐, and γ ‐gliadins) and glutenins consist of low molecular–weight and high molecular–weight subunits. The absence of a gluten framework negatively impacts the dough structure and texture. This comprehensive analysis is aimed at identifying the most effective and industrially relevant approaches for structuring gluten‐free bread texture and practical implementation. Valuable attention is given to combinations of alternative protein flours (rice, sorghum, legumes, and pseudocereals) used to enrich gluten‐free products with plant hydrocolloids, including pectin, β ‐glucan, gum arabic, gum tragacanth, guar gum, psyllium, and locust bean gum; and animal‐derived hydrocolloids: gelatin and milk proteins (caseinate and whey concentrates). The following main review directions are discussed: hydrocolloids structuring and moisture retention, protein ingredients and protein–hydrocolloid interactions, fermentation and enzyme preparations, staling of gluten‐free bread and methods of slowing it down, extrusion and microencapsulation technologies, and innovations and future directions. The problems of scalability and economic feasibility of the latest approaches; advances in food chemistry, biotechnology, process engineering, and consumer science; prospects for further research in the improvement of gluten‐free bread value and meeting the growing consumer demand for healthy food products are considered.