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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.)

Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

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Author(s):
Aguiar, Etiene V. [1] ; Santos, Fernanda G. [1] ; Krupa-Kozak, Urszula [2] ; Capriles, Vanessa D. [1]
Total Authors: 4
Affiliation:
[1] Univ Fed Sao Paulo, Dept Biosci, Santos, SP - Brazil
[2] Polish Acad Sci, Inst Anim Reprod & Food Res, Olsztyn - Poland
Total Affiliations: 2
Document type: Review article
Source: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION; JUL 2021.
Web of Science Citations: 0
Abstract

Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed. (AU)

FAPESP's process: 19/15359-0 - Effect of culinary and industrial sorghum processing: assessing the potential as human food
Grantee:Etiene Valéria de Aguiar
Support Opportunities: Scholarships in Brazil - Doctorate