Improving the sensory and nutritional value of gluten‐free bread
Iga Rybicka , Karolina Doba , Olga Bińczak
AbstractBakery products, especially breads, are important part of everyday diet. Home‐made breads are all the more crucial on the gluten‐free diet, as commercially available breads without gluten are often unattractive. The study presents the recipe, nutritional characteristics (fat, protein, calcium, magnesium, sodium, potassium, copper, iron, zinc, manganese), costs and consumer acceptance of four easy to make home‐made gluten‐free breads. Partial substitution of bread‐mix based on corn and rice (control bread) with teff flour, amaranth flour or quinoa flour significantly changed the content of the most of analysed nutrients, while their price was comparable. The highest nutritional benefits were found for protein, magnesium, potassium, calcium, zinc, iron and manganese in bread with teff and for magnesium, potassium, zinc and manganese in bread with amaranth. The highest consumer acceptance of people on gluten‐free diet was noticed for breads with quinoa and teff.
|Journal series||International Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||amarantus, chleb bezglutenowy, komosa, teff|
|Keywords in English||amaranth, bread, gluten-free, quinoa, teff|
|Score||= 70.0, 08-04-2020, ArticleFromJournal|
|Publication indicators||= 1; : 2018 = 0.929; : 2018 = 2.281 (2) - 2018=2.201 (5)|
|Citation count*||10 (2021-01-23)|
|Uwagi||First online: 13 April 2019|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.