Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Abstract

The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

“…Gluten-free bread-like products due to their complex formulation, mainly based in carbohydrates [33], present high crumb hardness, which agree with the results of crumb image analysis. The majority of GFBs presented hardness values ranging from 10.33 to 14.60 N; however, GFB2 and GFB11 had the highest and lowest values, respectively.…”

Effect of different fibers on batter and gluten-free layer cake properties

“…Bakery gluten-free products are mainly comprised of starch, which explained why the assessment of the physiological functionality of the starch becomes very important (Matos & Rosell, 2011). In Fig.…”

“…Traditionally, wholemeal cereals were eaten with that purpose, but lately alternative fibers from different sources are available, like fruit extracts, resistant starch, beta-glucans and so on (Rodrígues, Jiménez, Fernándes-Bolaños, Guillén, & Heredia, 2006). More attention should be paid to gluten-free bakery products that are prepared with gluten-free cereals and commercial grain products and often tend to have reduced quantities of proteins, B vitamins, iron, and fiber compared with products containing gluten (Matos & Rosell, 2011;Thompson, Dennis, Higgins, Lee, & Sharrett, 2005). Therefore, a re-design of the gluten-free bakery goods is needed for obtaining gluten-free baked products with similar nutritional composition to that of their gluten counterparts.…”

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

“…Besides, many glutenfree cereal products provide lower level of B vitamins (thiamine, riboflavin or niacin) [7], folate, iron and dietary fibre [8,9] than their enriched wheat-based counterparts, they are intended to replace. These deficiencies appear to be due to the use of refined grains or starches and the relative lack of vitamins and minerals enrichment.…”