Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

Urszula Krupa-Kozak,Cristina M Rosell,Małgorzata Wronkowska,Rossana Altamirano-Fortoul

doi:10.1007/s00217-012-1782-z

Abstract

The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca+2). The Mixolab® device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.

Highlights

Serologic screening studies have shown that the worldwide prevalence of coeliac disease (CD) is to be 0.3–1.2 % in unselected European, North American, South American and Indian populations [1,2,3]
We focused on the technological characteristic of a new gluten-free baking product with inulin and calcium supplements addition
The current research has shown the possibility to obtain good-quality gluten-free bread with inulin enriched with calcium

Summary

Introduction

Serologic screening studies have shown that the worldwide prevalence of coeliac disease (CD) is to be 0.3–1.2 % in unselected European, North American, South American and Indian populations [1,2,3]. Such a rate establishes coeliac disease as one of the most common genetically based diseases. In patients suffering from CD, the reaction followed by the consumption of gluten-containing products leads to a small intestinal mucosal inflammation. This proximal location in the small intestine often results in malabsorption of calcium, iron, folic acid and fat-soluble vitamins. Osteoporosis is a frequent complication accompanying coeliac disease [6]

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