Development of novel gluten-free bread based on fermented pseudo-cereals: effect on nutritional quality and textural properties

Abstract

The purpose of this research was to determine the impact of an optimized gluten-free bakery flour (OGFBF) on technological quality, nutritional profile, essential elemental composition, total polyphenol content (TPC), antioxidant activity (DPPH), and the sensory evaluation of gluten-free bread. The findings show that the dough made from optimized gluten-free bakery flour that has been fermented with baker’s yeast results in good leavening dough (4.5 cm) as well as the production of various metabolites such as protein (7.41 g/100 g DM), total phenolic content (316.66 mg GAE/g DM), and antioxidant activity (2.6 mg/ml). The highest specific volume (2.77 cm³/g), the lowest hardness (433 g), and, of course, the taste of the bread are observed in the gluten-free OGFBF bread. During the sensory evaluation, the sample made from optimized gluten-free bakery flour (OGFBF bread) received higher scores compared with the reference sample (CGFF bread). The data obtained from this study could be helpful in the development of novel high-quality gluten-free bread for celiac patients.