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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

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Published on: January 17, 2017

Psyllium as a substitute for gluten in bread.

Renata Puppin Zandonadi1, Raquel Braz Assunção Botelho, Wilma Maria Coelho Araújo

  • 1Departamento de Nutrição, Faculdade de Ciências da Saúde, Universidade de Brasília, Brazil.

Journal of the American Dietetic Association
|September 29, 2009
PubMed
Summary
This summary is machine-generated.

Psyllium effectively replaces gluten in bread dough, achieving high acceptance rates among individuals with and without celiac disease. This gluten-free alternative also reduces fat and calorie content in baked goods.

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Area of Science:

  • Food Science
  • Nutrition
  • Gastroenterology

Background:

  • Celiac disease is an autoimmune disorder triggered by gluten ingestion, necessitating strict gluten avoidance.
  • Current management relies solely on a lifelong gluten-free diet, posing challenges in food product development.

Purpose of the Study:

  • To assess the feasibility of substituting gluten with psyllium in bread dough.
  • To compare the sensory, chemical, nutritional, and technological properties of gluten-free bread made with psyllium.

Main Methods:

  • Experimental study involving psyllium-based bread dough preparation.
  • Chemical, nutritional, technological, and sensory analyses were conducted.
  • Statistical analysis of the collected data.

Main Results:

  • Modified bread dough with psyllium achieved high acceptance rates: 93.0% for celiac individuals and 97.0% for non-celiac individuals.
  • Significant reductions in energy (32.1%) and fat content (42.3%) were observed in the psyllium-modified dough.
  • Sensory analysis indicated good acceptance, with odor and texture being the most impacted characteristics.

Conclusions:

  • Psyllium serves as a viable gluten substitute in bread preparations.
  • Psyllium-based gluten-free products offer reduced caloric and fat content, contributing to healthier dietary options.