Gluten-free breadmaking: improving nutritional and bioactive compounds

Gluten-free breadmaking: improving nutritional and bioactive compounds

Author Capriles, Vanessa Dias Autor UNIFESP Google Scholar
Santos, Fernanda Garcia dos Autor UNIFESP Google Scholar
Areas, Jose Alfredo G. Google Scholar
Abstract This review focuses on the contemporary approaches that are used to increase nutrient and bioactive compound contents of gluten-free bread (GFB), and highlights the use of nutrient-dense alternative raw materials, nutritional and functional ingredients, and their combinations. Few studies address micro nutrient fortification in GFB, and only one study has addressed the performance of in vitro trials to examine bioaccessibility. Some studies have demonstrated the potential use of nutrient-dense raw materials, dietary fiber enrichment and technological processes in decreasing the GFB glycemic response, which is evaluated through in vivo trials or by using the in vitro -predicted glycemic response method. The reviewed studies have shown promising approaches to overcoming both the technological and nutritional challenges involved in GFB development. However, further studies on the improvement or development of new nutrient-dense GFB and their evaluation using digestibility, bioaccessibility, and bioavailability trials are required to understand or improve their efficacy as vehicles of micronutrients and bioactive compounds. In addition, short- and long-term controlled clinical trials are needed to evaluate their potential health benefits. Furthermore, efforts to apply some of this promising research to commercial products should be made to make GFB with good technological, sensory and nutritional properties available to consumers with gluten-related disorders. (C) 2015 Elsevier Ltd. All rights reserved.
Keywords Gluten-Free
Nutrition
Glycemic Response
Sensory AcceptanceResponse-Surface Methodology
Vitro Starch Digestibility
Predicted Glycemic Indexes
Free Bread Formulations
Resistant Starch
Sensory Characteristics
Chemical-Composition
Physical-Properties
Free Ingredients
Carob Flour
Language English
Sponsor Sao Paulo Research Foundation (FAPESP) [2012/17838-4]
Grant number This work was supported by grant (2012/17838-4) from Sao Paulo Research Foundation (FAPESP). Special thanks to Camilly F. Pereira and Denise G. Muniz for help in baking and other laboratory tasks. Authors also thank Nova Science Publishers, Inc for permission to reuse parts of the book chapter Capriles et al. (2015). Innovative approaches to improve nutritional and bioactive compounds of grain-based gluten-free products. In: Langdon, R. (Ed.), Gluten-free diets: Food sources, role in celiac disease and health benefits. Nova Science Publishers, Inc, Hauppauge, NY, pp. 67-116
and John Wiley and Sons for permission to adapt Table 2.
Date 2016
Published in Journal Of Cereal Science. London, v. 67, p. 83-91, 2016.
ISSN 0733-5210 (Sherpa/Romeo, impact factor)
Publisher Academic press ltd- elsevier science ltd
Extent 83-91
Origin http://dx.doi.org/10.1016/j.jcs.2015.08.005
Access rights Closed access
Type Article
Web of Science ID WOS:000370902900010
URI http://repositorio.unifesp.br/handle/11600/49601

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