Improving the sensory and nutritional value of gluten‐free bread

Bakery products, especially breads, are important part of everyday diet. Home‐made breads are all the more crucial on the gluten‐free diet, as commercially available breads without gluten are often unattractive. The study presents the recipe, nutritional characteristics (fat, protein, calcium, magne...

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Bibliographic Details
Published in:International journal of food science & technology 2019-09, Vol.54 (9), p.2661-2667
Main Authors: Rybicka, Iga, Doba, Karolina, Bińczak, Olga
Format: Article
Language:English
Subjects:
Amaranth
Bakery products
Bread
Calcium
Corn
Diet
Flour
Gluten
gluten‐free
Iron
Magnesium
Manganese
Nutrients
Nutritive value
Potassium
Proteins
Quinoa
Sodium
teff
Zinc
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Summary:Bakery products, especially breads, are important part of everyday diet. Home‐made breads are all the more crucial on the gluten‐free diet, as commercially available breads without gluten are often unattractive. The study presents the recipe, nutritional characteristics (fat, protein, calcium, magnesium, sodium, potassium, copper, iron, zinc, manganese), costs and consumer acceptance of four easy to make home‐made gluten‐free breads. Partial substitution of bread‐mix based on corn and rice (control bread) with teff flour, amaranth flour or quinoa flour significantly changed the content of the most of analysed nutrients, while their price was comparable. The highest nutritional benefits were found for protein, magnesium, potassium, calcium, zinc, iron and manganese in bread with teff and for magnesium, potassium, zinc and manganese in bread with amaranth. The highest consumer acceptance of people on gluten‐free diet was noticed for breads with quinoa and teff. The study presents the recipe, nutritional characteristics costs and consumer desirability of four easy to make home‐made gluten‐free breads. Partial substitution of bread‐mix based on corn and rice with teff, amaranth or quinoa flour significantly improved these aspects.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14190