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Nutritional Quality of Gluten-Free Breads

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Gluten-free Bread Technology

Abstract

The increasing demand for gluten free products has favored the design of numerous gluten free bakery products such as gluten free bread which is intended to mimic the quality parameters of gluten bread from wheat. Bread is one of most important bakery product acceptable and consumed by wide population of the world. The bread from wheat source is most commonly used by end use consumers with good in nutritional profile. People suffering from celiac disease restrict its consumption and needs alternative source for wheat bread such as gluten free bread. The gluten free bread from non-gluten source sources such as rice, pulses, pseudocereals, etc. were used in development of gluten free breads. However the nutritional profile of gluten free bread is inferior as compared to standard due to low in protein, fiber and vitamins and minerals and high in fat content as compared commercial white bread. So enrichment of gluten-free bread with nutrition dense components is of utmost important step to meet its nutritional compositions.

The nutritional quality is one of acceptable characters of the bread which are highly demanded by the end use consumers. Most of these characters of the gluten free bread are not highly meet up to the demand of the consumers and more research needs to be done to make gluten free bread fully acceptable by the celiac people.

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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

    Shafia Ashraf & Darakshan Majid

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

    Sajad Ahmad Sofi & Khalid Muzaffar

  3. Department of Food Engineering & Technology, Saint Longwal Institute of Engineering & Technology, Sangrur, Punjab, India

    Jasmeet Kour

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  1. Shafia Ashraf
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  2. Sajad Ahmad Sofi
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  3. Khalid Muzaffar
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  4. Darakshan Majid
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  5. Jasmeet Kour
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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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Ashraf, S., Sofi, S.A., Muzaffar, K., Majid, D., Kour, J. (2021). Nutritional Quality of 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_6

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