title: Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.
abstract: The physicochemical (volume, crumb grain and color), sensory and starch in vitro digestion properties were investigated in four gluten-free breads, produced using gluten-free commercial mixes. Different mixes' formulations and processing parameters led to the production of breads with different crumb grain, specific volume, crust and crumb color, which affected product's sensory acceptability. Generally, more heterogeneous and coarser crumb grain and darker color were more appreciated by the judges. Nutritional composition of gluten-free breads differed mainly for starch and lipids contents, due to a wide variety of ingredients used in breads formulations. Starch availability to hydrolytic enzymes in the gluten-free breads was not influenced by variation in ingredients and nutritional composition, but it was related to the physical structure in terms of specific volume. The higher was the specific volume, the higher was the starch-digested fraction.
authors.affiliation: a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.
authors.forename: Eleonora
authors.initials: E
authors.lastname: Carini
authors.affiliation: a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.
authors.forename: Francesca
authors.initials: F
authors.lastname: Scazzina
authors.affiliation: a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.|b Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze, 181/a , Parma , Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Curti
authors.affiliation: a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.
authors.forename: Fabio
authors.initials: F
authors.lastname: Fattori
authors.affiliation: a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.
authors.forename: Teresa
authors.initials: T
authors.lastname: Mazzeo
authors.affiliation: a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.
authors.forename: Elena
authors.initials: E
authors.lastname: Vittadini
mesh_terms: D000328:Adult; D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D004063:Digestion; D002523:Edible Grain; D005983:Glutens / Q000032:analysis*; D006801:Humans; D006868:Hydrolysis; D008875:Middle Aged; D009753:Nutritive Value; D013213:Starch / Q000032:analysis* / Q000737:chemistry; D013649:Taste; D055815:Young Adult
chemical_list: D005983:Glutens; D013213:Starch
keywords: Gluten-free bread; physicochemical properties; sensory analysis; starch in vitro digestion