2012
DOI: 10.1007/s00217-012-1782-z
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Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Abstract: The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca ?2 ). The Mixolab Ò device was used to a… Show more

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Cited by 46 publications
(37 citation statements)
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“…The literature available regarding the use of prebiotics as a therapy in this pathology is scarce. The accepted treatment for coeliac disease however, involves avoidance of dietary gluten and the use of inulin in gluten-free bread is being introduced as a method for producing wheat replacement foods with an improved consistency in order to help individuals adhere to the strict dietary regime [236]. Such use of the prebiotic, inulin, is likely to have an effect on the gut microbiota, potentially redressing the dysbiosis observed with this hypersensitivity-associated pathology.…”
Section: Immunopathology and Probiotic/prebiotic Immunomodulationmentioning
confidence: 99%
“…The literature available regarding the use of prebiotics as a therapy in this pathology is scarce. The accepted treatment for coeliac disease however, involves avoidance of dietary gluten and the use of inulin in gluten-free bread is being introduced as a method for producing wheat replacement foods with an improved consistency in order to help individuals adhere to the strict dietary regime [236]. Such use of the prebiotic, inulin, is likely to have an effect on the gut microbiota, potentially redressing the dysbiosis observed with this hypersensitivity-associated pathology.…”
Section: Immunopathology and Probiotic/prebiotic Immunomodulationmentioning
confidence: 99%
“…In recent years, there has been extensive research for the development of gluten‐free bread, involving diverse approaches, such as the use of different naturally gluten‐free flours (rice, maize, sorghum, soy, buckwheat), and starches (maize, potato, cassava, rice, bean), dairy ingredients (caseinate, skim milk powder, dry milk, whey), gums and hydrocolloids [guar and xanthan gums, alginate, carrageenan, hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC); emulsifiers (DATEM, SSL, soy lecithin], other non‐gluten proteins (milk proteins, egg proteins, legume proteins, e.g. soy bean and pea); enzymes (cyclodextrin glycosyltranferases, transglutaminase, proteases, glucose oxidase, laccase), and prebiotics (inulin), or combinations thereof; as alternatives to gluten, to improve the structure, mouthfeel, acceptability and shelf‐life of gluten‐free bakery products. In general, hydrocolloids are used as structuring agents to mimic the gluten visco‐elastic properties in gluten‐free bread.…”
Section: Influence Of Gluten‐free Ingredients On Dough Rheology and Qmentioning
confidence: 99%
“…With regard to bread characterisation, usually instrumental parameters are generally assessed, such as specific volume and crumb texture measured with a texturometer (Instron or Texture Expert), but also crumb colour with diverse colorimeters, digital crumb analysis by scanning crumbs, and water activity. In some studies, sensory attributes have been defined and used for assessing gluten‐free bread quality and lately the nutritional composition …”
Section: Influence Of Gluten‐free Ingredients On Dough Rheology and Qmentioning
confidence: 99%
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“…Deficiencies in these elements can lead to conditions such as osteoporosis (weakened bones) and anemia in patients suffering with celiac disease [3]. A Gluten-free diet is advisable for people with celiac disease, wheat allergies and non-celiac gluten sensitivity.…”
Section: Resultsmentioning
confidence: 99%