# Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads
## 1 Introduction  
Gluten-free diets, once a medical necessity for individuals with celiac disease, have become increasingly popular among the general population, leading to a surge in the demand for gluten-free foods, particularly bread [1; 2; 3; 4; 5]. However, a common critique of commercial gluten-free breads is their compromised nutritional quality when compared to their gluten-containing counterparts [6]. Many gluten-free bread formulations rely heavily on starch-fiber mixes, which may lack essential nutrients and bioactive compounds that are present in whole grain flours [7]. However, the incorporation of these native flours into bread-making poses several challenges [8]. Their distinct physicochemical properties can affect dough rheology, leading to variations in the texture, volume, and shelf life of the bread [9]. To harness the full nutritional potential of these flours without compromising on the quality of the bread, innovative processing methods are needed. Heat-moisture treatment (HMT) is one such technique that has been explored for modifying the functional properties of flours. This method exposes flours to controlled heat and moisture conditions, altering the starch granular structure [10]. Recent studies have indicated that HMT can enhance the antioxidant profile of flours, promoting the liberation and availability of bound phenolic compounds [11]. Furthermore, when combined with microwave radiation, a synergistic effect might be observed, offering even greater potential for unlocking the inherent nutritional benefits of the flours. Microwave-assisted heat-moisture treatment (MW-HMT) of gluten-free flours has been found to have a significant impact on the nutritional and functional characteristics ofresulting breads. The treatment of rice flour with microwave radiation and heat-moisture treatment has been shown to improve the viscoelastic behavior and bread-making performance of gluten-free doughs [12]. Microwave heating of cereal and legume flours has been shown to enhance their functional properties, such as water holding, oil binding, emulsifying, foaming capacities, and protein solubility index [13]. Microwave treatment of maize flour has been found to alter its microstructure, physicochemical characteristics, and pasting properties, affecting its functional properties and thermal behavior [14]. The microwave radiation treatment increases the hydration properties and particle size of the flours, resulting in lower viscosities and higher pasting temperatures [6]. Additionally, the treatment leads to a structuring and stabilizing effect on the flours, resulting in an increase in the viscoelastic moduli and maximum stress that the gels can withstand [15]. These findings suggest that microwave-treated gluten-free flours have the potential to improve the technological, nutritional, and sensory quality of food products. Microwave-assisted heat-moisture treatment (MW-HMT) has been found to impact the nutritional profile of flours. Studies have shown that microwave heating can enhance the functional properties of flours, such as water holding, oil binding, emulsifying, and foaming capacities, as well as protein solubility [16; 17; 18; 19; 20; 21]. Furthermore, microwave-assisted dry-heat and heat-moisture treatments have been shown to modify the techno-functional properties and gel viscoelasticity of rice flour, with effects varying depending on the moisture content of the flour [22; 23]. Overall, MW-HMT can lead to changes in the nutritional and functional properties of flours, making it a promising technique for food processing and product development. The utilization of natively gluten-free flours, such as buckwheat and teff, offers a promising alternative. Not only are these flours inherently gluten-free, but they also bring a rich nutrient profile to the table, including fibers, vitamins, minerals, and antioxidants.