Structural role of fibre addition to increase knowledge of non-gluten bread

Tsatsaragkou, Κleopatra; Protonotariou, Styliani; Mandala, Ioanna

doi:10.1016/j.jcs.2015.10.003

Cited by 46 publications

(27 citation statements)

References 68 publications

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“…If oil is to be omitted then the addition of alternative ingredients (e.g., hydrocolloids or gums) with fat-mimetic properties could be considered for improving texture, sensory characteristics, and shelf-life of fat-free baked products [ 30 ]. Although fibre from different sources has been documented to improve the structure of bread [ 31 ], this effect was not evident in the present study. Similar to its oil-containing counterpart, the oil-free broccoli bread had the poorest loaf volume ( Figure 1 ) which confirms the adverse effects of uncooked broccoli on leavening, possibly due to the negative effects of sulphur compounds (contained in brassicas) on yeast activity [ 32 ].…”

Section: Discussioncontrasting

confidence: 67%

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Ranawana

Campbell

Bestwick

et al. 2016

Foods

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The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.

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Section: Discussioncontrasting

confidence: 67%

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Ranawana

Campbell

Bestwick

et al. 2016

Foods

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“…However, while the incorporation of such raw materials in gluten-free formulae may have advantages due to their high nutritional value, there are also disadvantages due to their technological limitations, which can change the appearance, colour, texture, aroma, and taste of GFB [Capriles et al, 2016]. Several excellent reviews summarized the nutritional aspects of fortifi ed gluten-free products, including their glycaemic index and antioxidant capacity [Capriles & Arêas, 2016;Taylor et al, 2016;Tsatsaragkou & Mandala, 2016;Torres et al, 2017]. The recent application and properties of additional ingredients in GFB will be discussed in the following sections of this review.…”

Section: Nutritional Quality Of Gluten-free Breadmentioning

confidence: 99%

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Conte¹

2018

Pol. J. Food Nutr. Sci.

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The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and fl avour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent fi ndings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with fl ours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfi l all quality requirements for bakery products as well as meet the needs of celiac consumers.

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“…DFs have been widely studied for their nutritional and functional benefits in GFB formulations, owing to their water binding capacity, gel forming ability, fat mimetic properties, and textural and thickening effects (Tsatsaragkou et al, 2016). Studies have been performed on the effects of insoluble fibers on texture and sensory acceptability of GFB and the length or partical size also do contributions (Martínez et al, 2014).…”

Section: Nutritional and Functional Ingredientsmentioning

confidence: 99%

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

Wang

et al. 2017

Food Sci. Technol

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Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

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Structural role of fibre addition to increase knowledge of non-gluten bread

Cited by 46 publications

References 68 publications

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

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

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