The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

Boukid, Fatma; Rosell, Cristina M.

doi:10.1080/09637486.2022.2086974

Cited by 3 publications

(2 citation statements)

References 41 publications

(42 reference statements)

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“…Due to increased demand for authentic and traditional foods, the reintroduction of ancient wheat and old wheat genotypes in bakery products is gaining a lot of interest [ 12 , 13 , 14 ]. Bread is one of the oldest staple foods worldwide, and it comes in different forms owing to its high versatility of ingredients and in the bread-making process [ 15 , 16 , 17 ]. Gluten is the main protein of wheat grain; it is composed of gliadins-conferring dough viscosity and extensibility and glutenin-conferring dough elasticity and strength [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Mefleh

Boukid²,

Fadda

2022

Life

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Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

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Section: Introductionmentioning

confidence: 99%

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Mefleh

Boukid²,

Fadda

2022

Life

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“…Additionally, gluten-free products are often associated with a high predicted glycemic index owing to their high glycemic load due their starch-based composition, which might be related to serious metabolic issues such as obesity and diabetes [ 13 , 14 , 15 ]. In recent years, significant research and development have been undertaken to enhance the technological and nutritional quality of gluten-free bakery products by increasingly using wholegrains, pseudocereals, and pulses to raise their protein and fiber contents and decrease that of easily digested carbohydrates [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Gasparre

Pasqualone

Mefleh

et al. 2022

Foods

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Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on the global market that were labeled ketogenic and/or low-carb (n = 757) were retrieved and compared to standard gluten-free products (n = 509). Overall, nutritionally, no significant differences were found among ketogenic and/or low-carb products due the high intra-variability of each type, but they differed from standard products. Compared to standard products, all ketogenic and/or low carb, irrespective of categories, showed lower carbohydrates that derived chiefly from fibers and, to a lesser extent, from sugars. They also had higher protein contents (p < 0.05) compared to standard products. Fats was higher (p < 0.05) in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their standard counterparts. Saturated fats were higher (p < 0.05) in low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients align with the definition of the ketogenic diet. Nevertheless, several products did not align with any of the ketogenic definitions. Therefore, consumers need to carefully read the nutritional facts and not rely on mentions such as low-cab and ketogenic to make their decision of purchase/consumption.

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Guiding trust: The role of labeling information in the market for gluten-free pasta (2019–2023)

Boukid,

Gasparre,

Rosell

2024

Journal of Food Composition and Analysis

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The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

Cited by 3 publications

References 41 publications

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Guiding trust: The role of labeling information in the market for gluten-free pasta (2019–2023)

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