Wednesday , September 29 2021

A Brazilian study found that dietary fiber significantly increases the quality of gluten-free bread

Gluten is the protein complex found in grains such as wheat, rye and barley that is responsible for the elastic texture of the dough. Unfortunately, its central role in bread production and bread quality cannot be replaced by a single ingredient.

This is what makes formulating products like Gluten-Free Bread (GFB) so challenging for food scientists and manufacturers, especially since the demand for premium products is growing in parallel with the number of people adopting a gluten-free lifestyle.

as per A study conducted by Brazilian scientistsFrom the Federal University of Sao Paulo (UNIFESP) – Published in a special issue “Improving the nutritional and sensory quality of gluten-free bread” of FoodsApril 2021 – There is a dramatic increase in the number of people adhering to the GF diet, in part due to an increased incidence of gluten-related disorders such as celiac disease – “Which has become a notorious problem in public health worldwide” – but is mainly driven by the common belief that a GF diet is healthier and more suitable for weight management.

Celiac disease is a chronic dysfunction of genetic origin that affects 1.4% of the world’s population and can lead to multi-system disorders, with severe complications if left untreated.

Wheat allergy is an immune response to wheat proteins.

In contrast, non-celiac gluten sensitivity is not an autoimmune condition but is caused by gluten or other wheat ingredients such as fast fermentation carbohydrates. Its symptoms are often similar to celiac disease, but less severe.

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