title: Chemical composition and starch digestibility of different gluten-free breads.
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.
authors.affiliation: Institute of Agrochemistry and Food Technology, CSIC, Paterna, Valencia, Spain.
authors.forename: María Estela Matos
authors.initials: ME
authors.lastname: Segura
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
mesh_terms: D001939:Bread / Q000032:analysis*; D055050:Diet, Gluten-Free; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D004063:Digestion; D002523:Edible Grain; D005983:Glutens / Q000378:metabolism*; D038321:Glycemic Index; D006868:Hydrolysis; D008903:Minerals / Q000032:analysis; D018673:Nutrition Policy; D009753:Nutritive Value; D013030:Spain; D013213:Starch / Q000378:metabolism*
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D008903:Minerals; D005983:Glutens; D013213:Starch