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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Gluten-free breadmaking: Improving nutritional and bioactive compounds

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Author(s):
Capriles, Vanessa D. [1] ; dos Santos, Fernanda G. [1] ; Areas, Jose Alfredo G. [2]
Total Authors: 3
Affiliation:
[1] Univ Fed Sao Paulo, Dept Biociencias, Campus Baixada Santista, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
[2] Univ Sao Paulo, Dept Nutr, Fac Saude Publ, Ave Doutor Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF CEREAL SCIENCE; v. 67, p. 83-91, JAN 2016.
Web of Science Citations: 24
Abstract

This review focuses on the contemporary approaches that are used to increase nutrient and bioactive compound contents of gluten-free bread (GFB), and highlights the use of nutrient-dense alternative raw materials, nutritional and functional ingredients, and their combinations. Few studies address micro nutrient fortification in GFB, and only one study has addressed the performance of in vitro trials to examine bioaccessibility. Some studies have demonstrated the potential use of nutrient-dense raw materials, dietary fiber enrichment and technological processes in decreasing the GFB glycemic response, which is evaluated through in vivo trials or by using the in vitro -predicted glycemic response method. The reviewed studies have shown promising approaches to overcoming both the technological and nutritional challenges involved in GFB development. However, further studies on the improvement or development of new nutrient-dense GFB and their evaluation using digestibility, bioaccessibility, and bioavailability trials are required to understand or improve their efficacy as vehicles of micronutrients and bioactive compounds. In addition, short- and long-term controlled clinical trials are needed to evaluate their potential health benefits. Furthermore, efforts to apply some of this promising research to commercial products should be made to make GFB with good technological, sensory and nutritional properties available to consumers with gluten-related disorders. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 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
Grantee:Vanessa Dias Capriles
Support Opportunities: Research Grants - Young Investigators Grants