Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

Novotni, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Bituh, Martina; Dujmić, Filip; Ćurić, Duška

doi:10.1016/j.jcs.2011.10.008

Cited by 74 publications

(82 citation statements)

References 22 publications

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“…Indeed, literature reports significantly higher GI values for GFBs compared to gluten‐containing breads (Jenkins and others ; Berti and others ). Nevertheless, opposite results were recently shown (Packer and others 2000; Scazzina and others ) demonstrating that several novel and commercial GF products had comparable GI values to their equivalents with gluten (Novotni and others ; Scazzina and others )…”

Section: Discussionmentioning

confidence: 86%

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products

Rizzello

Montemurro

Gobbetti

2016

Journal of Food Science

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Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rendered GF bread; rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to 5 commercial naturally GF breads. High-performance liquid chromatography was used for free amino acids (FAAs), organic acids, and ethanol analysis. A methanolic extract was used for determining total phenols and antioxidant activity. The bread characterization also included the analysis of dietary fibers, mycotoxins, vitamins, and heavy metals. Beyond chemical analysis, nutritional profile was evaluated considering the in vitro protein digestibility and the predicted glycemic index, while the instrumental texture profile analysis was performed to investigate the structure and the physical/mechanical properties of the baked goods. Beyond the huge potential of market expansion, the main advantages of durum wheat semolina rendered GF can be resumed in the high availability of FAAs, the high protein digestibility, the low starch hydrolysis index, and the better technological properties of bread compared to the commercial GF products currently present on the market. Vitamins, minerals, and dietary fiber profiles are comparable to those of gluten-containing wheat bread. Also the sensory profile, determined by a panel test, can be considered the most similar to those of conventional baked goods, showing all the sourdough bread classic attributes.

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Section: Discussionmentioning

confidence: 86%

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products

Rizzello

Montemurro

Gobbetti

2016

Journal of Food Science

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“…Accordingly, three commercial GF pastas with different formulations exhibited a range of GI values from 46 to 66 . With this perspective in mind, the formulation of breads has been rethought with the aim of reducing their GI values . Capriles and Areas demonstrated that the addition of 12% inulin‐type fructans caused a reduction of 32% in the GI of GF bread and improved its sensory acceptability.…”

Section: Glycaemic Response Of Gf Productsmentioning

confidence: 99%

“…Besides fibre addition, sourdough fermentation is also a well‐known factor able to reduce the GI of leavened starchy foods . Accordingly, GF breads prepared with 15 and 22.5% added sourdough had a decreased GI, an improved volume and texture and a delayed crumb firming with respect to control bread . These studies demonstrated that a reduction in the GI of GF foods can be achieved by replacing carbohydrates with dietary fibre, in particular viscous fibre, and by using sourdough fermentation.…”

Section: Glycaemic Response Of Gf Productsmentioning

confidence: 99%

Nutritional aspects of gluten‐free products

2015

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In recent years, gluten-free (GF) goods have become popular, fuelling a growing market, as they not only cater to individuals with medical needs but also to consumers who seek a GF diet. In their development, it is pivotal to pay attention to nutritional quality. This review aims to provide some insights on the nutritional quality of GF products, focusing on major concerns and the strategies to overcome them. In order to mimic the viscoelastic properties of gluten, a large number of flours and starches and other ingredients have been used. Therefore the different mixtures of these ingredients bring a wide difference in the nutritional composition of GF foods with respect to gluten-containing counterparts. Several GF foodstuffs contain more fat, including saturated, and salt but fewer minerals and vitamins than their equivalents with gluten. The increased fibre content and improved technological processes have positively affected the glycaemic responses from these goods. However, in order to improve their nutritional quality, wholemeal GF cereals and pseudocereals with high nutritive value should replace the low-nutritional GF flours and consequently the technological processes would be optimized. The improvement of the nutritional quality of GF products, and in turn that of the GF diet, should also be aimed at lowering the risk of later chronic degenerative disorders, especially for infants and young children.

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“…Another problem with bread and, particularly, gluten‐free bread, is its short shelf‐life as it stales rapidly and, hence, increases waste product and economic losses (Bárcenas and others ; Moore and others ). Partial baking of bread and storage at freezing conditions is a combination of technologies that reduces wastes and allows to adapt bread offer to consumers’ demand, improving gluten‐free bread shelf‐life and availability (Poinot and others ; Ronda and Roos ; Novotni and others ; Sciarini and others ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

Aguilar¹,

Albanell

Miñarro³

et al. 2015

Journal of Food Science

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The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.

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Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

Cited by 74 publications

References 22 publications

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten‐Free Products

Nutritional aspects of gluten‐free products

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

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