In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly ( < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly ( < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069453 | PMC |
| http://dx.doi.org/10.3390/foods10040819 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach.
Plant Foods Hum Nutr
January 2025
Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread.
View Article and Find Full Text PDFThe potential of the amaranth collection maintained at VIR in the context of global plant breeding and utilization trends.
Vavilovskii Zhurnal Genet Selektsii
November 2024
Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg, Russia.
Amaranth is an ancient crop of the family Amaranthaceae, but it is fairly new to Russia. Its seeds and leaf biomass contain a high-quality gluten-free protein, fatty acids, squalene (a polyunsaturated hydrocarbon), flavonoids, vitamins, and minerals. A comprehensive study of amaranth, enhancement of its breeding, and development of new cultivars will contribute to food quality improvement through the use of plant raw materials enriched for wholesome and highly nutritious components.
View Article and Find Full Text PDFImpact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread.
J Sci Food Agric
December 2024
College of Food Science and Engineering, Key Laboratory of Marine Resource Chemistry and Food Technology (TUST), Ministry of Education, Tianjin University of Science and Technology, Tianjin, China.
Background: The extensive use of additives in ultra-processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis, features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties.
View Article and Find Full Text PDFModulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality.
Food Res Int
January 2025
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address:
To improve the defective processing of barley fermented dough, this study constructed barley model dough using reconstituted hordein/glutelin ratios (75:25, 50:50, and 25:75) and elucidated its regulatory roles and potential mechanisms. SEM and CLSM results showed that increasing the hordein ratio improved the continuity and completion of the reconstituted gluten network compared to Control, thus allowing the gluten to stretch and elongate during fermentation. Also, LF-NMR revealed that the water distribution of the reconstituted system tended to shift from a free to a bound state, contributing to water retention during the dough hydration phase.
View Article and Find Full Text PDFCan hazelnut flour added to gluten-free corn flour in different amounts cause differences in blood glucose fluctuations?
Int J Food Sci Nutr
December 2024
Department of Nutrition and Dietetics, Faculty of Health Science, Avrasya University, Trabzon, Turkey.
Aims to find out how adding different amounts of hazelnut to corn flour affects women's blood glucose fluctuations. Women ( = 23) were given loaves of bread containing corn and hazelnut flour (50 g digestible CHO). They were given 50 g of glucose syrup to consume in the first week, normal corn-bread (CB) in the second week, 15 g of corn-bread with hazelnut flour (CB + 15HN) in the third week and 30 g of corn-bread with hazelnut flour (CB + 30HN) in the fourth week.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!