The GLUTENFREE+ project, carried out by the Cereal Technology Center (CETECE), improves the nutritional profile of gluten-free bread, overcoming the traditional nutritional deficiencies of these products.
Context and motivation of the project
For more than 20 years, CETECE has been at the forefront of gluten-free product innovation, developing initiatives that improve the quality and variety of these products. Despite advances, gluten-free breads on the market are often low in protein, fiber and essential vitamins, creating a nutritional imbalance in the diets of those who must avoid gluten.
Objective of the GLUTENFREE+ project
The main objective of the project was to design and reformulate gluten-free bread recipes incorporating natural ingredients that would improve their nutritional profile, without sacrificing sensory acceptance. We were looking for a bread that was healthy and delicious.
Technology and methodology used
Rice sourdough: Rice and quinoa sourdoughs were prepared, finally opting for rice sourdough due to its more pleasant taste and smell, and its ability to improve the fermentation and manageability of the doughs.
Millet flour: High in fiber, protein, minerals and vitamins, millet flour was used in 25% of the blend, providing nutritional and sensory benefits, although its use needed to be balanced with other ingredients to compensate for the lack of structure.
Buckwheat: Noted for its high content of resistant starch, fiber and protein, buckwheat was also incorporated at 25%, improving the nutritional profile and providing a toasted aroma and good coloring to the bread.
Psyllium: Used at 3%, this ingredient improved dough manageability and increased fiber content, without adding excessive gumminess.
Citrus Fiber: Added at 2%, citrus fiber improved the texture and volume of the bread, increasing the total fiber content and improving the physical characteristics of the final product.
Project impact and results
The GLUTENFREE+ project has demonstrated that it is possible to produce gluten-free breads with a better nutritional profile and high sensory acceptability. The combination of ingredients such as millet, buckwheat, psyllium and citrus fiber, together with rice sourdough, has made it possible to develop a more nutritious and palatable bread.
Commitment to innovation and nutrition
CETECE ‘s commitment to innovation and improving the quality of life of people with celiac disease is evident at every stage of this project. The collaboration with governmental entities and the focus on research and development of healthy and delicious products position the GLUTENFREE+ project as a reference in nutritional improvement in general, and gluten-free bread in particular.
For more information, visit this project or others developed by CETECE.
