Gluten-free bread with functional properties, low glycemic response and high acceptability, and its producing method

• Grant number: 20/16688-5
• Support Opportunities: Research Grants - Support for Intellectual Property Rights and Licensing (PAPI/Nuplitec)
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Vanessa Dias Capriles
• Grantee: Vanessa Dias Capriles
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated research grant: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations, AP.JP

Abstract

The present invention simultaneously improves the nutrition facts and sensory characteristics of gluten-free breads, adding functional value by incorporating a high content of psyllium into the formulation, resulting in a high fiber product with a low glycemic index. In addition, it has technological advantages because the dough can be worked by hand to shape bread rolls and bake without requiring a bread pan to control its shape and appearance, and by its potential to prolong the shelf life. It is also possible to use this formulation to make other gluten-free bakery and confectionery products, such as pizzas, esfihas, stuffed breads, among others that are still poorly explored commercially. It is also possible to use this invention as a gluten-free bread mix, meeting the demand of industries, point of sale, as well as the consumer who could use bread machines or conventional ovens to easily prepare gluten-free bread. (AU)