Improving the sensory and nutritional value of gluten‐free bread

Iga Rybicka , Karolina Doba , Olga Bińczak

Abstract

Bakery 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.
Author Iga Rybicka (WT / KTiAI)
Iga Rybicka,,
- Department of Technology and Instrumental Analysis
, Karolina Doba (WT / KTAS)
Karolina Doba,,
- Department of Food Commodity Science
, Olga Bińczak (WT / KTAS)
Olga Bińczak,,
- Department of Food Commodity Science
Journal seriesInternational Journal of Food Science and Technology, ISSN 0950-5423, e-ISSN 1365-2621, (N/A 70 pkt)
Issue year2019
Vol54
No9
Pages2661-2667
Publication size in sheets0.5
Keywords in Polishamarantus, chleb bezglutenowy, komosa, teff
Keywords in Englishamaranth, bread, gluten-free, quinoa, teff
ASJC Classification1106 Food Science; 2209 Industrial and Manufacturing Engineering
DOIDOI:10.1111/ijfs.14190
URL https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14190
Languageen angielski
Score (nominal)70
Score sourcejournalList
ScoreMinisterial score = 70.0, 08-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.929; WoS Impact Factor: 2018 = 2.281 (2) - 2018=2.201 (5)
Citation count*10 (2020-10-14)
Additional fields
UwagiFirst online: 13 April 2019
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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