Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads

The physicochemical (volume, crumb grain and color), sensory and starch in vitro digestion properties were investigated in four gluten-free breads, produced using gluten-free commercial mixes. Different mixes' formulations and processing parameters led to the production of breads with different...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food sciences and nutrition 2015-11, Vol.66 (8), p.867-872
Main Authors: Carini, Eleonora, Scazzina, Francesca, Curti, Elena, Fattori, Fabio, Mazzeo, Teresa, Vittadini, Elena
Format: Article
Language:English
Subjects:
Adult
Bread - analysis
Carbohydrates
Chemical Phenomena
Color
Consumer Behavior
Digestion
Edible Grain
Enzymes
Food science
Gluten-free bread
Glutens - analysis
Grain
Humans
Hydrolysis
Lipids
Middle Aged
Nutritive Value
physicochemical properties
sensory analysis
Starch - analysis
Starch - chemistry
starch in vitro digestion
Taste
Young Adult
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The physicochemical (volume, crumb grain and color), sensory and starch in vitro digestion properties were investigated in four gluten-free breads, produced using gluten-free commercial mixes. Different mixes' formulations and processing parameters led to the production of breads with different crumb grain, specific volume, crust and crumb color, which affected product's sensory acceptability. Generally, more heterogeneous and coarser crumb grain and darker color were more appreciated by the judges. Nutritional composition of gluten-free breads differed mainly for starch and lipids contents, due to a wide variety of ingredients used in breads formulations. Starch availability to hydrolytic enzymes in the gluten-free breads was not influenced by variation in ingredients and nutritional composition, but it was related to the physical structure in terms of specific volume. The higher was the specific volume, the higher was the starch-digested fraction.
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2015.1098591