Gluten-free breadmaking: Improving nutritional and bioactive compounds

Capriles, Vanessa Dias; Santos, Fernanda G.; Arêas, José Alfredo Gomes

doi:10.1016/j.jcs.2015.08.005

Cited by 101 publications

(85 citation statements)

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“…However, these flours and starches are not generally enriched or fortified and neither are the resultant GFBs (Thompson ; Thompson and others , Kinsey and others ; do Nascimento and others ). Therefore, such products may lead to nutritional deficiencies in individuals who must face the daily challenges imposed by a strict gluten‐free diet (Capriles and others ). To counteract this problem, several nutrient‐dense alternative raw materials have been used to improve nutritional quality and diversify GFB formulations, such as chickpea.…”

Section: Introductionmentioning

confidence: 99%

Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

Santos

Fratelli

Muniz

et al. 2017

Journal of Food Science

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The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten-free bread (GFB). The performance of chickpea flour (CF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Six simplex-centroid designs for 3 ingredients were used to identify the ideal proportions of CF in various blends with cassava starch (CS), maize starch (MS), potato starch (PS), and rice flour (RF) achieving the best physical properties. For each design, 3 single, 3 binary, and 3 ternary formulations were prepared. The results showed that CF alone is suitable for bread production, resulting in GFB with higher volume and crumb firmness and lower crumb moisture than single formulations of other raw materials. However, the interactions between CF and PS or CS enhanced the loaf volume and decreased the crumb firmness values. The GFB prepared with only CF was accepted (overall acceptability score of 7.1-on a 10-cm scale). Nevertheless, the composite formulations prepared with CF75:PS25 or CF75:CS25 (flour basis) received overall acceptability scores of 8.2, like those of their white GFB, prepared with RF50:PS50 blend (flour basis), and wheat bread counterparts, used as positive controls. Compared to white GFB, both composite formulations presented nearly a twofold increase in ash and protein contents and a threefold increase in total fiber content. These results show that blends of CF75:PS25 or CF75:CS25 can be used to develop GFB with a good physical and sensory properties, as well as an enhanced nutritional composition.Keywords: acceptability, bread quality, gluten-free, physical analysis, proximate composition Practical Application: Gluten-free bread (GFB) made with 75% chickpea flour (CF) blend with 25% potato or cassava starch showed improved total minerals, protein and dietary fiber content and bread quality characteristics. Therefore, CF is a valuable ingredient for food technologists in manufacturing better-tasting and healthy GFB, which is important for consumers with gluten-related disorders since GFB often lack nutrition content, appearance, texture, and mouthfeel.

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Section: Introductionmentioning

confidence: 99%

Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

Santos

Fratelli

Muniz

et al. 2017

Journal of Food Science

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“…Latter authors also reported the chemical composition and nutritional properties of commonly used gluten-free flours, as well as an extensive discussion about their suitability for people suffering some of the three pathologies associated with the gluten intake (i.e. In another study by Capriles et al (2016) focused on the contemporary approaches that are used to increase nutrient and bioactive compound content of gluten-free bread, it is highlighted the need to use nutrient dense alternative raw materials, nutritional and functional ingredients, and their combinations. The same authors indicated that available gluten-free products can lead to nutritional lacks in micronutrients, protein and dietary fibre.…”

Section: Introductionmentioning

confidence: 99%

“…. Despite their nutritional benefits, the antioxidant supplementation with whole grain and rice bran(Capriles et al, 2016), germinated brown rice(Cornejo et al, 2015) or sorghum(Licata et al, 2014) flours presented certain technological limitations because these flours notably changed the appearance, colour, texture, aroma and taste of gluten-free products, which can easily impair consumer acceptability. Despite their nutritional benefits, the antioxidant supplementation with whole grain and rice bran(Capriles et al, 2016), germinated brown rice(Cornejo et al, 2015) or sorghum(Licata et al, 2014) flours presented certain technological limitations because these flours notably changed the appearance, colour, texture, aroma and taste of gluten-free products, which can easily impair consumer acceptability.…”

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confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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Summary This comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

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“…Studies on the hypoglycemic effects of Quinoa in vivo are rare. A previous study recommended quinoa to be used as an alternative to commonly used grains in the production of cereal-based gluten-free products with a low GI [23]. …”

Section: Introductionmentioning

confidence: 99%

Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects

Gabrial

Shakib

Gabrial

2016

Open Access Maced J Med Sci

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BACKGROUND:Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM).AIM:The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects.SUBJECTS AND METHODS:Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal.RESULTS:In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001) while quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001 and P < 0.05 respectively). Blood glucose concentrations started to decline gradually for the quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period. The blood glucose concentration after consuming quinoa meal showed a high peak at 30 min similar to that of WWB reference meal. This peak resulted in a high glycemic index (GI) for quinoa (89.4). The GI of buckwheat recorded a low value (26.8).CONCLUSION:The two studied pseudocereals; quinoa and buckwheat have high potential to improve glucose tolerance at the first and second meal (lunch) and are recommended to be introduced in our daily diet for healthy and diabetic subjects.

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Gluten-free breadmaking: Improving nutritional and bioactive compounds

Cited by 101 publications

References 60 publications

Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects

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