ScienceDaily (Apr. 9, 2009) — Gluten-free bread, which is suitable for patients with celiac disease, has been supplemented to resemble French bread in terms of texture and color, according to a study in the Journal of Food Science, published by the Institute of Food Technologists (IFT). The study was sponsored by the Commission of the European Communities.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. According to the National Institutes of Health, more than two million people who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. From a food science perspective, proteins play a key role in the unique baking quality of wheat by providing elasticity and cohesiveness to dough. Since bread is prepared mainly from wheat flour containing proteins implicated as the cause of the disease, celiac patients must avoid bread in many countries.

The ingredients added to gluten-free bread include guar gum, buckwheat flour, whole egg powder, and whey proteins. Breads with guar gum had color characteristics similar to French bread. Bread prepared with buckwheat flour had improved quality and softer texture similar to regular French bread and contained dietary fiber.

“Buckwheat flour in the actual base of ingredients was found to have interesting improving effects on the quality attributes of the bread,” according to lead researcher Marie de Lamballerie. “Sensory analysis is now underway to evaluate the acceptance of this formulation by a panel of consumers.”

Journal reference:

1. Mezaize et al. Optimization of Gluten-Free Formulations for French-Style Breads. Journal of Food Science, 2009; DOI: 10.1111/j.1750-3841.2009.01096.x

Related Stories

Baking Up A Whole-Grain Rice Bread (Jan. 5, 2005) — Whole-grain foods are often touted for their health benefits. But for people with wheat allergies—or those whose bodies cannot tolerate certain proteins in wheat, rye and barley—trying to ...  > read more

Researchers In Spain Develop New Gluten-free Bread (Dec. 19, 2006) — Researchers at the Food Technology Plant Special Research Centre (CeRPTA) have for the first time developed a completely gluten-free bread that is of a much higher quality than products currently ...  > read more

Possible Relationship Between Myopathies And Celiac Disease (Feb. 24, 2007) — Inflammatory myopathies are immunological diseases that lead to inflammations in muscular tissue. As of yet, little is known about the cause of these myopathies, but it is believed to be an abnormal ...  > read more

Faster Test For Food Protein That Triggers Celiac Disease (Nov. 21, 2008) — Researchers are reporting development of a faster test for identifying the food protein that triggers celiac disease, a difficult-to-diagnose digestive disease involving the inability to digest ...  > read more

Search ScienceDaily

Beating Bone Marrow Cancer