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10.3390/foods11203172
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Article

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

by
Rita Beltrão Martins
1,2,*,
Maria Cristiana Nunes
3,
Irene Gouvinhas
1,
Luís Miguel Mendes Ferreira
1,
José Alcides Peres
2,
Ana Isabel Ramos Novo Amorim Barros
1 and
Anabela Raymundo
3
1
CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
2
CQVR—Centro de Química de Vila Real, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
3
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
*
Author to whom correspondence should be addressed.
Foods 2022, 11(20), 3172; https://doi.org/10.3390/foods11203172
Submission received: 31 August 2022 / Revised: 20 September 2022 / Accepted: 5 October 2022 / Published: 11 October 2022
(This article belongs to the Special Issue Functional Foods Applied to Human Health Protection)
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Abstract

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads have traditionally been an important type of food and are still frequently consumed worldwide. Apple flour is naturally GF, and is obtained from apples which do not accomplish market quality requirements and are being wasted. Apple flour was, therefore, characterized in terms of nutritional profile, bioactive compounds, and antioxidant capacity. The aim of this work was to develop a GF bread with incorporation of apple flour, in order to study its effect on nutritional, technological, and sensory characteristics of sweet GF bread. Additionally, in vitro starch hydrolysis and glycemic index (GI) were also analyzed. Results demonstrated the influence of apple flour in dough’s viscoelastic behavior, increasing G’ and G’’. Regarding bread characteristics, apple flour led to better acceptance by the consumer, with firmness increasing (21.01; 26.34; 23.88 N), and consequently specific volume decreasing (1.38; 1.18; 1.13 cm3/g). In addition, an increase of bioactive compounds content and antioxidant capacity of the breads were revealed. As expected, the starch hydrolysis index increased, as well as GI. Nevertheless the values were really close to low eGI (56), which is a relevant result for a sweet bread. Apple flour showed good technological and sensory properties as a sustainable and healthy food ingredient for GF bread.
Keywords: gluten-free sweet bread; apple flour; dough rheology; antioxidant capacity; glycemic index; starch hydrolysis gluten-free sweet bread; apple flour; dough rheology; antioxidant capacity; glycemic index; starch hydrolysis
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MDPI and ACS Style

Beltrão Martins, R.; Nunes, M.C.; Gouvinhas, I.; Ferreira, L.M.M.; Peres, J.A.; Barros, A.I.R.N.A.; Raymundo, A. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile. Foods 2022, 11, 3172. https://doi.org/10.3390/foods11203172

AMA Style

Beltrão Martins R, Nunes MC, Gouvinhas I, Ferreira LMM, Peres JA, Barros AIRNA, Raymundo A. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile. Foods. 2022; 11(20):3172. https://doi.org/10.3390/foods11203172

Chicago/Turabian Style

Beltrão Martins, Rita, Maria Cristiana Nunes, Irene Gouvinhas, Luís Miguel Mendes Ferreira, José Alcides Peres, Ana Isabel Ramos Novo Amorim Barros, and Anabela Raymundo. 2022. "Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile" Foods 11, no. 20: 3172. https://doi.org/10.3390/foods11203172

APA Style

Beltrão Martins, R., Nunes, M. C., Gouvinhas, I., Ferreira, L. M. M., Peres, J. A., Barros, A. I. R. N. A., & Raymundo, A. (2022). Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile. Foods, 11(20), 3172. https://doi.org/10.3390/foods11203172

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