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Development of an improved gluten-free bread with dietary fiber, 
antioxidants, and omega-3 fatty acids

L. R. HINES, Cereal Quality Laboratory, Texas A&M Univ., 370 Olsen Blvd, 
Heep Center, Room 429, College Station, TX 77843 and L. W. Rooney, Dept. of 
Soil & Crop Sciences, Texas A&M Univ.

Gluten-free breads often have poor quality and are also low in health 
promoting compounds such as dietary fiber, antioxidants, and omega-3 fatty 
acids. Inulin, brown sorghum bran, and flax are good sources of these 
compounds. Increasing awareness about celiac disease will result in an 
increased diagnosis rate and more demand for improved quality gluten-free 
breads. The objective of this study was to improve the quality and 
nutritional content of gluten-free bread by substituting inulin, brown 
sorghum bran, and flaxseed for a percentage of the composite flour. These 
ingredients were substituted individually at 5% and 10% and in 50:50 
combinations. The control contained no inulin, sorghum bran, or flax. 
Gluten-free batter was mixed with a stand mixer, scaled into pans, proofed, 
and baked with steam. Sorghum flour (30%), tapioca flour (30%), cornstarch 
(30%), and potato starch (10%) made up the composite flour. Minor 
ingredients were water, eggs, margarine, sugar, honey, non-fat dry milk, 
yeast, xanthan gum, gelatin, salt, and vinegar. Bread was evaluated based 
on specific volume, crumb firmness, color, moisture, flavor, and 
nutritional content. At 10% substitution, inulin increased specific volume 
and decreased crumb firmness over all of the treatments and the control. 
The addition of 2.5% flax and 2.5% sorghum bran to the 10% inulin formula 
did not significantly reduce specific volume or increase crumb firmness. 
This formula provided over 6 grams of dietary fiber per 56 g slice, as well 
as 323 mg omega-3 fatty acids and 2113 µg TE antioxidant activity. While 
high doses of inulin may cause gastrointestinal discomfort, the amount 
provided in a slice of bread is well tolerated. While adding dietary fiber 
to wheat-based breads generally decreases their quality, these results show 
that added dietary fiber can improve both the nutritional content and 
quality of gluten-free breads.

http://ift.confex.com/ift/2005/techprogram/paper_30714.htm

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