Gluten-free Bread Research Articles

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.

The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.

Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread

The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) Previously, egg white has replicated gluten-like networks, and sourdough addition improved structural and storage qualities in gluten-free breads. In this study, mild acidity from sourdough promoted gluten-like network formation in egg white-added breads, evidenced by significantly thicker cell walls versus control (p < 0.05), with the greatest improvement in samples with 45 % egg white and 55 % sourdough. Specific volume and textural parameters of breads with 45–85 % egg white were significantly improved versus control (p < 0.05). Principal Component Analysis showed positive multivariate correlations between egg white content and improved chewiness, area of cells and density. Positive correlations were identified between sourdough content and favourable acetic acid, phenylethyl alcohol and 6-methyl-5-heptan-2-one, and samples with egg white-to-sourdough ratios 45:55 contained positive flavour attributes throughout storage, with the greatest concentrations of acetic acid and phenylethyl alcohol by day six. This research demonstrated that the combination of egg white and sourdough in similar proportions promotes the formation of gluten-like networks, producing gluten-free breads with similar structural and sensory attributes to conventional breads, which are retained over storage.

Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour

Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carboxymethyl Cellulose) on the physicochemical characteristics of gluten-free bread made from rice and corn flour. This research used a completely randomized design with two replications. This research observed the application of hydrocolloids to the formulation of gluten-free bread. The optimal increase in hydrocolloid concentration was determined to be 1 g for both CMC and carrageenan in both corn and rice flour. The highest addition of 1 g CMC in gluten-free bread made from corn flour, resulted in a specific volume of 3.422 cm3/g. The best gluten-free corn bread after drying contains a composition of 5.73% moisture content, 1.89% ash content, 17.34% fat content, 9.37% protein content, 65.67% carbohydrate content, and energy of 456.22 Kcal.

Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

The purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, fiber, fat, ash, and carbohydrates), bioactive compounds, antioxidant properties, acidity, baking efficiency, and moisture of the obtained products were determined. Fortifying the bread with raspberry pomace resulted in a change in fiber content from 18.13% d. b. (control sample) up to 19.97% d. b. (10% of freeze-dried pomace), and a change in the fat and ash content in the bread from 5.74% and 2.83% d. b. (control sample) to 7.18% and 3.12% d. b. (10% of freeze-dried pomace). The content of carbohydrates decreased after adding raspberry pomace to the bread, from 65.71% d. b. (control sample) to 63.68% d. b. (5% of freeze-dried pomace). The research carried out also showed that the introduction of 10% freeze-dried raspberry pomace increased the total polyphenol content by 81.75% and the antioxidant properties defined by the ABTS method by 159.54% and by the DPPH method by 96.43% compared to the control bread. The introduction of pomace resulted in a significant reduction in the total baking loss, from 15.1% to 10.62%, and an increase in the total titratable acidity of the crumb, from 2.13 mL NaOH/10 g d. b to 7.78 mL NaOH/10 g d. b. Principal component analysis highlighted a marked effect of the drying method and content of raspberry pomace on the quality values of gluten-free bread. This research demonstrated that raspberry pomace can be a valuable source of fiber and bioactive substances in gluten-free bread.

Differences in Pricing for Gluten-Containing and Gluten-Free Breads and Pastas Among Five Large US Grocery Chains

Differences in Pricing for Gluten-Containing and Gluten-Free Breads and Pastas Among Five Large US Grocery Chains

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Development of technological solutions to increase the biological value of gluten-free bread

The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.

The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile.

Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Following the recently emerged trends for products without additives and valorization of food processing by-products, “clean label” gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improvement. These alternative ingredients increased batter hardness and cohesiveness (back extrusion test) as well as elastic modulus, complex and steady shear viscosity (rheometry), compared to formulation containing only methylcellulose (control). The fortified breads had lower loaf specific volumes, than the control, but significantly higher than a GF bread made without any added hydrocolloid. FS and SC enhanced the formation of β-sheet structures (FTIR spectroscopy) in the batter and bread protein matrix. FS breads exhibited similar crumb hardness, cohesiveness, and springiness (TPA test) with the control, whereas inclusion of SC compromised these textural attributes. Nevertheless, the latter samples showed less pronounced textural changes upon storage (25°C-48 h), with similar extent of staling to control. For the fortified stored breads, there were no significant changes in protein conformation, compared to fresh products, whereas crumb starch retrogradation (calorimetry-DSC) was lower than the control. Additionally, the FS and SC increased the protein and dietary fiber contents and introduced nutty and sesame-like flavor notes to the breads, leading to improved overall acceptability scores. Overall, FS and SC seemed to be promising functional ingredients for the development of “clean label” GF breads with enhanced quality and shelf life.

Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread

Hydrocolloids such as hydroxypropyl methylcellulose (HPMC) are commonly used in gluten-free (GF) products to mimic the viscoelastic properties of gluten. However, GF products must meet current consumer expectations by not only being tasty and nutritious, but also adhering to ‘clean label’ principles, which involve minimizing ingredients and additives and favoring natural over chemical components. Modifying GF flours via hydrothermal treatments offers an alternative approach to reduce the use of additives in GF products. This work applied response surface methodology to study the potential reduction in HPMC dose in the formulation of GF-breads by the addition of microwave-treated rice flour (MWF) (treatment conditions: 8 min, 9 W/g, 30% moisture), without impairing their appearance, volume, and texture. The optimization study also included Water level and HPMC dose, and evaluated the dough's rheological properties at constant hydration. GF breads were made by varying the amount of native flour substituted with MWF, water level, and HPMC dose. Replacing 50% or 80% of native rice flour by MWF allowed to reduce the usual HPMC dose by more than half. This resulted in higher loaf volume and a softer crumb than their counterparts made with untreated flour and baked with the usual dose of additive (2%). Doses of HPMC as low as 0.7% with 80% MWF still resulted in breads with good texture and acceptable volume. Therefore, the structuring effect of MWF and its good performance in GF baking have been concluded, allowing to reduce the dose of additives required in formulating GF bread.

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

Caracterização físico-química, teste de aceitação e análise descritiva de perfil livre de pão sem glúten desenvolvido com amido e farinha de trigo sarraceno brasileiro

ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was well-received by 124 tasters, with a purchase intention rate of 93.55%.

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.4%, and 9.5% increase for WC, RRC, and RSC flour compared to MC flour) values compared to MC sample, and red varieties (RRC- and RSC-samples) showed the highest total phenolic content (15.5% and 17.0% increase compared to MC flour). Significant differences were also found in protein content and techno-functional properties. Bread specific volume and crumb hardness were significantly affected by chickpea variety, with red varieties (RRC- and RSC-samples) revealing the lowest impact. 1H NMR proton molecular mobility significantly changed as a function of chickpea variety, and these differences might be associated to the different macroscopic bread quality. Overall, the tested wild chickpea flours revealed valuable chemical composition, and differed in the techno-functional and bread-making performances, with red varieties showing the most promising results to improve GF breads.

The importance of amaranth products in the diet of children with gluten intolerance

The study of gluten intolerance is a modern area of medical science. With the advent of new diagnostic capabilities and data on the forms of the disease, wide opportunities have opened up in optimizing the timing and invasiveness reducing of intervention during diagnosis and further monitoring of the child's health. However, despite all efforts, the basic method of treating all forms of gluten intolerance remains strict adherence to a gluten-free diet (GFD). It is known that GFD itself, as well as low adherence to its observance can lead to nutritional disorders. Therefore, the expansion of the diet at the expense of foods with high nutritional value will greatly contribute to the optimization of diet therapy and compensation for food restrictions. The purpose of the review was to evaluate the possibility of using amaranth products in a GFD to fill the need for nutrients in children with gluten intolerance. Material and methods. The search for literature data was carried out using PubMed, eLIBRARY, scholar.google platforms mainly over the last 5 years, using the keywords: gluten intolerance, children, amaranth, gluten-free diet. Results. An analysis of modern literary sources has shown that amaranth is a product of choice in diet therapy when following a GFD, since it is a pseudo-grain crop. The article presents data confirming the high nutritional value of amaranth due to the protein component and the features of the lipid fraction. The features of the amino acid composition and squalene content in comparison with other plant crops are discussed. The article contains information on the preservation of the beneficial properties of amaranth in finished foods, in particular, the addition of amaranth flour instead of corn starch increases the protein content by 32% and fiber by 152% in gluten-free bread without affecting the taste. The advantages of the chemical composition of amaranth are shown in comparison with other pseudo-cereals. The research results prove the effectiveness of using amaranth products in GFD to eliminate deficiency states in patients, normalize physical development in children with gluten intolerance, and increase patient adherence to the diet. Conclusion. The composition of amaranth and the available studies on the effectiveness of amaranth products consumption convincingly prove the advisability of using it in nutrition, especially under dietary restrictions or increased need for nutrients in childhood.

A label-free aptamer-based colorimetric biosensor for rapid gliadin detection in foods: a focus on pasta, bread and cookies.

Despite numerous advancements in gluten detection, a substantial need remains for innovative, cost-effective, in situ methods that can be employed without complex analytical instruments. Addressing this demand, this study introduces a pioneering label-free colorimetric biosensor for the in situ detection of gliadin, a major component of gluten, which is a prevalent trigger of food allergies. Our novel approach employs the strategic coating of gold nanoparticles (AuNP) with gliadin-specific aptamers. In the absence of gliadin, these aptamers stably disperse AuNP, preventing their aggregation. However, upon the introduction of gliadin and in the presence of sodium chloride, AuNP aggregate, yielding a measurable colorimetric signal that facilitates the precise quantification of gliadin. Under rigorously optimized conditions, this AuNP/aptamer-based colorimetric biosensor demonstrated exceptional sensitivity and selectivity, with a detection limit of 32.1 ng mL-1 and a linear response range of 0-300 ng mL-1. Critically, the sensor maintained reliable performance when applied to real-world food samples, including gluten-free bread, cookies, and pasta. Due to its simplicity, selectivity, speed, and cost-effectiveness, this assay represents a significant advancement over current gluten detection methods. Moreover, the developed AuNP/aptamer-based colorimetric biosensor design holds promising potential for adaptation to detect other food allergens or protein toxins through selective aptamer modifications.

Investigation of rheological properties of zein dough and its qualitative indicators

Since gluten-free dough lacks structuring gluten, it should be replaced by hydrocolloids or other water-binding compounds, such as guar gum, xanthan or hydroxypropylmethylcellulose. Typically, gluten-free bread recipes contain higher amounts of starch and are processed with more water compared to wheat and rye doughs, resulting in a liquid dough consistency. As a consequence, the overall nutritional value of these breads is not well balanced. They are rich in carbohydrates and lack dietary fiber. Zein is a unique substitute for gluten in a gluten-free system because of its viscoelastic properties similar to gluten. Corn grain prolamin, zein, has shown some promise in behaving like wheat gluten because it can form a viscoelastic protein network when the protein is held and mixed at 35°C or more, which is above its glass transition temperature (Tg). Zein (corn prolamine) can exhibit viscoelastic functionality similar to gluten in aqueous dough systems when heated above its glass transition temperature (Tg). These zein-based doughs exhibit a fibrous network that also exhibits characteristics similar to those of gluten-based doughs. However, such zein-based doughs have limited gas-holding capacity and are significantly more stretchable than gluten-based doughs. In this paper, we investigate the rheological properties of zein-based dough and its quality parameters.

Optimization of gluten-free bread using RSM (Design Expert) to study its textural and sensory properties

The urgent need for gluten-free bread by Celiac disease patients and gluten-sensitive populations has spawned a new and emerging food industry to provide a substitute bread that is gluten-free. This study aims to provide an effective substitute bread using locally available indigenous crops like Jackfruit Seed and Flour (Artocarpus heterophyllus Lam) and Mapillai Samba Rice Flour (Bridegroom Oryza sativa L) as the key ingredients. Central Composite Rotatable Design of Response Surface Methodology was applied to study the overall comparative acceptability of the gluten-free bread. By adjusting ratios of the three main ingredients, 20 different composite flour formulations without gluten were used to make gluten-free bread. Textural qualities (hardness and springiness), loaf volume, colour value, and sensory quality were studied to find the best combination of the three key components for the creation of gluten-free bread. Such a viable and desirable product will have commercial implications

Effect of apricot, guar and locust bean gum hydrocolloids on pasting, antioxidant, rheology, thermal and sensory properties of gluten-free breads

Gluten-free breads were prepared from rice-chickpea composite flour. Apricot, guar and locust bean gum samples were added at 2% (w/w) test concentration to dough samples. The moisture, protein, fat, ash and carbohydrate contents of bread formulations were in the range of 41.00–42.34, 14.61–15.14, 2.03–2.70, 0.50–0.67 and 40.00–41.03 g/100 g, respectively. Addition of gums increased the peak, trough, breakdown, final and setback viscosities of dough formulations except for apricot gum where a decrease from 1348.0 to 1089 cP (peak viscosity), 1203.0–989.0 cP (trough viscosity), 145.0–100 cP (breakdown viscosity), 2276.0–1760.0 cP (final viscosity) and 1073.0–771.0 cP (setback viscosity) was observed. Antioxidant activity of dough formulations increased from 10.61 to 16.83% (DPPH radical scavenging) and 1.13–1.98 AAE/g (reducing power) with the incorporation of gums. Hunter Colour ‘L’ value decreased from 91.89 to 88.39 and 72.83 to 68.36 in dough formulations and bread crumb, respectively, while it increased from 57.56 to 60.96 in bread crust, with the incorporation of gums. Significant increase and decrease was observed in gelatinization temperatures of flours and breads, respectively, upon incorporation of gums. Texture and sensory attributes of breads with incorporated gums were improved.

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking.

Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350-150 µg/100 g) and total flavin (2.3-1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.