Abstract
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.
Highlights
Bread is a staple food that is willingly consumed all over the world every day [1].for some individuals suffering from celiac disease and other gluten-related disorders, the consumption of conventional wheat bread and other gluten-containing products is harmful [2]
The present study investigated the suitability and functionality of broccoli leaf powder (BLP) as a GF component based on an analysis of the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of the developed gluten-free bread enriched with BLP (GFB)
In comparison with a GFC, the incorporation of BLP into the gluten-free bread with BLP (GFB) resulted in a significant (p < 0.05) increase in the protein content (Table 2); in practical terms, it was a relatively small increase (1.16 g/100 g)
Summary
For some individuals suffering from celiac disease and other gluten-related disorders (wheat allergy and non-celiac gluten sensitivity), the consumption of conventional wheat bread and other gluten-containing products is harmful [2]. In those patients, the dietary gluten proteins or, the gliadin fraction of wheat and the prolamins from barley (hordeins) and rye (secalins) can lead to deleterious health risks and complications. Due to the absence of the continuous three-dimensional gluten network that is responsible for the rheological properties of the dough and the development of high-quality bread, gluten-free breadmaking is challenging [4]. A growing number of consumers are interesting in gluten-free products characterised by improved nutritional and health-promoting quality
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