Assessing the Performance of Different Grains in Gluten-Free Bread Applications

Iuliana Banu,Iuliana Aprodu

doi:10.3390/app10248772

Abstract

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

Highlights

Coeliac disease is a lifelong autoimmune enteropathy induced by gluten consumption, affecting persons which are genetically susceptible
For quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread
The composition and physical properties, resistant starch, antioxidant activity and total phenolic content of quinoa, sorghum and millet revealed the huge potential of these flours to be used for developing functional gluten-free bread

Summary

Introduction

Coeliac disease is a lifelong autoimmune enteropathy induced by gluten consumption, affecting persons which are genetically susceptible. Due to the increasing prevalence worldwide, the coeliac disease started to be considered a major public health problem [1]. Taking into account that no efficient cure was reported yet for this condition, avoidance of gluten-containing products in the diet was recommend as the main solution. Rice flour is considered the most important ingredient in gluten-free bread making, but in the last period the minor grains like millet, sorghum and quinoa became increasingly important for producing gluten-free baking products [2]. Originating from South America but with a great adaptability to different growing conditions, quinoa has become more and more popular due to the well-balanced nutritional composition [3,4,5]

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