Gluten is a protein complex that can be found in cereal grains such as wheat, rye, and barley, among others. It is responsible for the elastic texture of the dough, which allows loaves and rolls to be baked into a variety of forms while remaining pliable and crusty in the process. When combined with preservatives, it also helps to extend the shelf life of bread when stored at room temperature.
Gluten intolerance, on the other hand, has spread around the world, and gluten-free products are becoming increasingly popular. A major difficulty with this is that the vast majority of those currently available on the market fall short of meeting or exceeding consumer expectations in terms of look, aroma, flavor and durability. Professor Vanessa Dias Capriles of the Federal University of So Paulo (UNIFESP) in Santos, Brazil, is conducting research on ways to improve gluten-free food. Dias Capriles is a nutritionist who works at the Federal University of So Paulo (UNIFESP).
Her research is made possible by funds from FAPESP, including those for Young Investigators and Multiuser Equipment. So far, 14 articles have been published in peer-reviewed scientific journals as a result of the research. The most recent issue of Foods is out now.
For people with these conditions, as well as for a much larger number of consumers who want to eliminate gluten from their diet completely or partially for health-related or faddish reasons, the volume of gluten-free products available is growing at an incredible rate and is quickly becoming a global trend rather than a niche market, the volume of gluten-free products available is growing at an incredible rate and is fast becoming a global trend rather than a niche market.
According to Capriles, “However, the development of these products is a major technological challenge,” “For millennia, bread prepared from wheat flour has been a vital source of nutrition for humans. The sensory sensations it produces have been profoundly embedded in people’s way of living. As a result, it is critical to build improved versions of these products. According to market research, consumers are unsatisfied with the appearance, aroma, diversity, and ease of use of the products that are currently available on the market. “
Gluten-free bread is typically nutritionally insufficient, in addition to having a poor sensory quality. It’s typically created using refined starches such as rice bran and maize, potato, and cassava starch in combination with other starches, according to the expert. “It is low in fiber, protein, vitamins, and minerals, and high in fat, despite the fact that it is low in carbs. Many countries do not provide micronutrients in their staple foods. “
The study being conducted at UNIFESP is aimed at three specific objectives: improving the total nutritional value of gluten-free products, boosting their acceptability among customers, and developing technologically possible solutions.
According to Capriles, “However, the development of these products is a major technological challenge,” “For millennia, bread prepared from wheat flour has been a vital source of nutrition for humans. The sensory sensations it produces have been profoundly embedded in people’s way of living. As a result, it is critical to build improved versions of these products. According to market research, consumers are unsatisfied with the appearance, aroma, diversity, and ease of use of the products that are currently available on the market. “
Gluten-free bread is typically nutritionally insufficient, in addition to having a poor sensory quality. It’s typically created using refined starches such as rice bran and maize, potato, and cassava starch in combination with other starches, according to the expert. “It is low in fiber, protein, vitamins, and minerals, and high in fat, despite the fact that it is low in carbs. Many countries do not provide micronutrients in their staple foods. “
The study being conducted at UNIFESP is aimed at three specific objectives: improving the total nutritional value of gluten-free products, boosting their acceptability among customers, and developing technologically possible solutions.
“Through the use of various methodologies to manufacture and refine these items, we’ve been able to acquire more than 15 formulas that we believe are the best available. The wheat used in them is 50 percent to 100 percent gluten-free wholemeal flour, which results in a high amount of fiber, as well as higher proteins, vitamins, and minerals. ” Capriles stated that minerals were important. In qualitative consumer surveys, our gluten-free wholemeal bread products were shown to be equally as acceptable as bread manufactured with traditional wheat flour.
Different raw materials were investigated, including wholemeal flour from cereals such as rice, quinoa, and millet; pseudo-cereals such as amaranth, quinoa, and buckwheat; as well as other ingredients such as chickpeas, dry beans, and pine nuts.
They experimented with using psyllium to see if they could boost the fiber content, and they were successful. Psyllium is a fibrous fiber derived from the husks of the seeds of the plant Plantago ovata, which grows in the Mediterranean region. 80 grams of soluble fiber are contained in every 100 grams of food. When combined with water, it expands to produce a gelatinous mass, which is a hygroscopic substance. It is popular among consumers who are looking for functional foods, and it is frequently advised for the treatment of constipation, diabetes, and atherosclerosis, among other conditions.
“We were successful in generating bread that had 17 percent psyllium. Dough created with psyllium may be formed into a variety of shapes due to its ability to absorb water, just like rolls and loaves made with normal wheat flour can be, “Capriles made the statement. “In more recent tests, we combined psyllium with chickpea flour and discovered that the results were quite positive. In addition to its great acceptance and nutritional value, it has several advantages, including a mild glycemic reaction [it does not dramatically elevate blood sugar levels] and increased satiety in healthy people. The fact that it retained its acceptability even after being held at ambient temperature for seven days is another extremely noteworthy factor. “
Identifying partners in industry to whom the technology may be transferred, as well as continuing forward with research and development on a joint basis, are the next steps, she explained further.