Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

Abstract

The effect of adding increasing levels of prebiotic inulin-type fructans (ITFs) (0, 4, 8, 10 and 12%) on the sensory and nutritional quality of gluten-free bread (GFB) was assessed. ITFs can provide structure and gas retention during baking, thus improving GFB quality by yielding better specific volume, softer crumb, improved crust and crumb browning with enhanced sensory acceptance. During baking, approximately one-third of the ITFs was lost. The addition of 12% ITFs to the basic formulation is required in order to obtain GFB enriched with 8% ITFs (4 g of fructans per 50 g bread serving size), levels that can provide health benefits. 12% ITFs-addition level decreased GFB glycemic index (from 71 to 48) and glycemic load (from 12 to 8). Prebiotic ITFs are a promising improver for GFB that can provide nutritional (11% dietary fiber content, low glycemic response) and functional benefits to patients with celiac disease, since ITFs are prebiotic ingredients that can also increase calcium absorption.

Recent developments in gluten-free bread baking approaches: a review

“…) Prebiotics such as inulin, oligofructose, and RS are the most widely researched functional DFs for GFB production. According to Capriles & Arêas (2013), GFB with increasing levels (4%, 8%, 10%, and 12%) of inulin-type fructans (ITFs) showed higher specific volume below 10%, while observing a decline above 10%. The authors suggested that ITFs can form a gel structure and retain CD 2 in the same way as some hydrocolloids.…”

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

“…These authors reported that total dietary fibre was not the only factor affecting starch digestibility, as the structural component was also determinant. The effect of fibres on the glycemic index of different GF bread has been evaluated in various studies (Capriles and Arêas 2013;Giuberti et al 2016), with fibre presence having been related to a decrease in starch hydrolysis. However, in vitro digestibility was evaluated on dried, ground samples, and no structural effect of the matrix was considered.…”

“…In this regard, nowadays, a greater emphasis is placed on the nutritional status of celiac patients, given that carbohydrates, proteins and lipids are often consumed in unbalanced proportions, while the intake of some essential nutrients is usually deficient (Thompson 2000;Thompson et al 2005). Furthermore, dietary fibre (DF) intake, which can modify the rate at which nutrients such as starch and proteins are digested and/or absorbed (Capriles and Arêas 2013), is particularly low for those following a gluten-free diet (Hager et al 2011).…”

Are Gluten-Free Foods Just for Patients with a Gluten-Related Disease?

“…Its addition to the mix dough improves the quality of gluten-free bread, enhances sensorial acceptance and increases the ibre content, reducing glycaemic response and inducing a beter nutritional quality [29].…”