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Fruit and Vegetable Based Ingredients in Gluten Free Breads

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Gluten-free Bread Technology

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Abstract

People suffering from the celiac disease follow a strict gluten free diet, as they consider the exclusion of gluten from their meals as a healthy habit to prevent the disease. Unfortunately, gluten free breads primarily based on refined flour and starches have high carbohydrate content, contain additional fat and sugar and have elevated glycemic response. They are often deficient in macro and micronutrients such as vitamins, proteins, minerals, fibers and thus, have an imbalanced calorific value, resulting in increased risk of micronutrient deficiency among celiac patients. Fruits and vegetables contain substantial quantity of vitamins, minerals, antioxidants and dietary fibers. Thus, the addition of compounds/ingredients from the fruits and vegetables in gluten free breads play a vital role to combat these nutritional deficiencies. Further, enrichment with nutrient dense ingredients tend to decrease the glycemic responses of gluten free bread and improve their nutritional and sensorial attributes.

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Authors and Affiliations

  1. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Chatha, Jammu and Kashmir, India

    Fozia Hameed & Neeraj Gupta

  2. Department of Food Technology, Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India

    Sajad Ahmad Sofi, Khalid Muzaffar & Darakshaan Majid

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  1. Fozia Hameed
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  2. Sajad Ahmad Sofi
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  3. Khalid Muzaffar
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  4. Neeraj Gupta
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  5. Darakshaan Majid
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Editors and Affiliations

  1. Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

  2. Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  3. Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India

    Afshan Mumtaz Hamdani

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Hameed, F., Sofi, S.A., Muzaffar, K., Gupta, N., Majid, D. (2021). Fruit and Vegetable Based Ingredients in Gluten Free Breads. In: Mir, S.A., Shah, M.A., Hamdani, A.M. (eds) Gluten-free Bread Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-73898-3_11

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