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Gluten is the protein complex found in grains like wheat, rye and barley which is responsible for the elastic texture of the dough. Unfortunately, its key role in baking and bread quality cannot be replaced by a single ingredient.
This is what makes the formulation of products like gluten-free bread (GFB) so difficult for scientists and food producers, especially as the demand for high-end products increases as more people adopt a lifestyle. gluten free life.
According to research undertaken by Brazilian scientistsOf the Federal University of São Paulo (UNIFESP) – published in a special issue “Improvement of the nutritional and sensory quality of gluten-free bread” of foodin April 2021 – there was a dramatic increase in the number of people adhering to the GF diet, in part due to an increased prevalence of gluten-related disorders like celiac disease – “Which has become a notorious public health problem around the world” – but mainly motivated by the widespread belief that a GF diet is healthier and more suitable for weight management.
Celiac disease is a chronic dysfunction of genetic origin that affects 1.4% of the world’s population and can lead to multisystem disorders, with serious complications if left untreated.
Wheat allergy is an immune reaction to proteins in wheat.
Non-celiac gluten sensitivity, on the other hand, is not an autoimmune disease, but is caused by gluten or other components of wheat such as rapidly fermentable carbohydrates. Its symptoms are often similar to those of celiac disease, but less severe.
“Three conditions are currently recognized as reasons for prescribing a gluten-free diet: celiac disease, wheat allergy and non-celiac gluten sensitivity. ” said Vanessa Dias Capriles, study principal investigator, nutritionist and professor at UNIFESP.
The challenge of making GFBs
While the development of premium GF products is ongoing and evolving successfully, GF breads, for example, generally have a shorter shelf life than breads containing gluten. This is due to the retrogradation of the starch, the migration of water from the crumb to the crust, as well as the starchy raw materials and the high water content used – two factors that accelerate staining and increase the susceptibility to microbial deterioration.
“The development of these products is a major technological challenge”,added Professor Capriles.
“Bread made from wheat flour has been an important food for humans for millennia. The sensory impressions it elicits are deeply rooted in people’s way of life. That is why it is important to develop improved versions of these products. Market research shows that consumers are dissatisfied with the appearance, aroma, variety and convenience of products currently available.In addition to this, you need to know more about it.
Gluten-free bread is also often nutritionally poor.
“Generally, it’s made from refined starch like rice bran combined with corn, potato and cassava starch. It contains little fiber, protein, vitamins or minerals and relatively large amounts of fat. It is not fortified with micronutrients in many countries ”, said Professor Capriles.
Overcome the challenges
Ongoing research at UNIFESP – with support from the São Paulo Research Foundation (FAPESP) through grants for young researchers and multi-user equipment – focuses on ways to overcome these challenges, in particular to improve the overall nutritional value of GF products; increase their acceptability by consumers; and develop technologically feasible solutions.
Brazilian scientists created over 15 formulations that they considered to be optimal, using different techniques, 50% to 100% gluten-free wholemeal flour to increase the fiber content, as well as added protein, vitamins and minerals. Characterization of fresh bread consisted of specific bread volume, crumb moisture, crumb firmness, crumb grain and center slice aspect ratio, and sensory acceptability.
Dietary fiber
The use of soluble dietary fiber is known to improve the physical properties, sensory acceptance, shelf life, nutritional content, and glycemic response of GFB, so Brazilian scientists analyzed a range of raw materials, including including whole grain flour such as rice, sorghum and millet; pseudo-grains such as amaranth, quinoa and buckwheat; and others like chickpeas, dry beans and pine nuts.
Ingredients
For the research, the team procured psyllium husk powder (Vitacel Psyllium P95) from JRS Latinoamericana, rice flour from Urbano Agroindustrial, cassava starch from General Mills Brasil Alimentos, Calcium propionate from Pantec Aditivos e Ingredientes para a Indústria and mold inhibitors by spraying preserves bread, as well as commercial wheat flour from J. Macedo (for BM), water, eggs, sugar, soybean oil, salt and dry yeast.
Psyllium – a natural bioactive soluble fiber made from the husks of the seeds of Plantago ovata plant – achieved the most positive results.
Psyllium is hygroscopic and expands into a gelatinous mass when mixed with water, exhibiting water-binding, gelling and structure-building properties that can increase the viscosity of the dough, strengthen the limits of expanding cells, increase gas retention during cooking and improve volume. It also reduces the loss of moisture, softness, cohesion and elasticity of the crumb during storage, thereby improving the structure, texture, appearance, acceptance and shelf life of GFB.
Each 100g of psyllium provides 80g of soluble fiber and is known to help fight constipation and satiety, blood sugar, cholesterol control, diabetes and atherosclerosis.
Particularly impressive results have been obtained by combining psyllium with chickpea flour.
“We have succeeded in producing bread with 17% psyllium”,said Professor Capriles.
“Because it absorbs water, psyllium-based dough can be molded into many shapes, just like rolls and breads made with conventional wheat flour.In addition to this, you need to know more about it.
“In more recent studies, we have combined psyllium with chickpea flour and achieved surprisingly good results. Along with high acceptability and nutritional value, its benefits include a low glycemic response. [it does not raise blood sugar significantly] and increased satiety in healthy people. In addition to this, you need to know more about it.
“Another very interesting point is that it maintained its acceptability even after being stored at room temperature for seven days.”In addition to this, you need to know more about it.
Conclusion and way forward
Results showed that psyllium improved GFB structure, mouthfeel and GFB acceptability, with no significant difference in the acceptability of psyllium-enriched GFBs and wheat breads (WB). During storage, the control GFB had a crumb firmness eight times that of the WB. The longest time to stale of GFB was observed with the addition of 17.14% psyllium, maintaining an acceptability during storage comparable to that of the WB counterparts.
The next steps, according to Professor Capriles, are to find industrial partners to move the formula from concept to commercialization, as well as to advance research and development on a collaborative basis.
To study:
Psyllium improves the quality and shelf life of gluten-free breadIn addition to this, you need to know more about it.
Authors: Vanessa Dias Capriles, Camilly Fratelli, Fernanda Garcia Santos, et al.
Food 2021, 10 (5), 954, April 27, 2021
doi.org/10.3390/foods10050954In addition to this, you need to know more about it.
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