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Chemical Composition and Starch Digestibility of Different Gluten-free Breads

  • María Estela Matos Segura
  • Cristina M. RosellEmail author
Original Paper

Abstract

The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.

Keywords

Gluten-free bread Nutrient composition Fibers Starch digestibility 

Notes

Acknowledgments

Authors acknowledge the financial support of Association of Coeliac Patients (Madrid, Spain), Spanish Scientific Research Council (CSIC) and the Spanish Ministerio de Ciencia e Innovación (Project AGL2008-00092/ALI). ME Matos would like to thank predoctoral grant by the Council of Scientific and Humanistic Development of University Central of Venezuela (Caracas, Venezuela).

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • María Estela Matos Segura
    • 1
    • 2
  • Cristina M. Rosell
    • 1
    Email author
  1. 1.Institute of Agrochemistry and Food TechnologyCSICValenciaSpain
  2. 2.Instituto de Ciencia y Tecnología de Alimentos (ICTA)Universidad Central de VenezuelaCaracasVenezuela

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