NUTRITIONAL VALUE OF YEAST-FREE GLUTEN-FREE BREAD
Abstract
The culture of bread consumption throughout the world plays a decisive role in the history of civilization, nutrition since the development of agriculture. Although the aroma and taste of bakery products continue to satisfy most people, some consumers have a specific need for a gluten-free diet. In order to improve the quality of life of the population from the point of view of diet, experts in the food industry and restaurants are striving to develop high-quality gluten-free bread. Therefore, there is a need for new gluten-free ingredients for bakery products. The creation of the newest types of yeast-free gluten-free bread was achieved by targeted optimization of the chemical composition of bakery products by replacing rye and wheat flour of the first grade with gluten-free vegetable raw materials: green buckwheat groats, sesame and quinoa seeds, hemp and pumpkin dietary fibers, walnuts. To meet the growing demand of consumers for gluten-free products made from high-quality and natural products, yeast-free gluten-free buckwheat bread with quinoa and sesame seeds was developed: with walnut; with dietary hemp fibers; with pumpkin dietary fiber. The nutritional value of yeast-free gluten-free types of bread was determined: buckwheat with quinoa, sesame and walnut; buckwheat with quinoa, sesame and hemp dietary fibers; buckwheat without yeast with quinoa, sesame and pumpkin dietary fiber. Experimental studies proved an increase in the content of proteins by 1.60 - 2.09 times, dietary fibers by 3.10•102 - 1.25•10³, minerals (K, Ca, Mg, P, Fe, Cu, Zn), vitamins (B1, E, PP) in the composition of the developed types of bread compared to the control sample. Thus, yeast-free types of bread from the use of gluten-free vegetable raw materials have an improved nutritional value of the products and can provide from 25.37% to 27.47% of the body's daily energy needs, which allows us to recommend them for implementation in the food industry and restaurant industry for the sick population for celiac disease and in the daily diet of all segments of the population for healthy nutrition.
References
Дробот В. І. Технологія хлібопекарського виробництва : підруч. для студ. вищ. навч. закл. Київ : Логос, 2002. С. 365.
Катасси К. 20 вопросов и ответов о целиакии Dr. Schär. Киев : Солвей, 2009. С. 54.
Sancher H. D., Oletta C. A., Torre A. M. Optimization of gluten-free bread prepared from cornstarch, rise flour and cassava starch. Food Sci. 2002. Vol. 67, № 1. P. 416–419.
Арсеньєва Л. Ю. Наукове обґрунтування та розроблення технології функціональних хлібобулочних виробів з рослинними білками та мікронутрієнтами : дис. … доктора техн. наук : 05.18.01. Київ, 2007. С. 325.
Kranz, S.; Brauchla, M.; Slavin, J.L.; Miller, K.B. What do we know about dietary fiber intake in children and health? The effects of fiber intake on constipation, obesity, and diabetes in children. Adv. Nutr. 2012. Р. 47–53.
Hojsak, I.; Benninga, M.A.; Hauser, B.; Kansu, A.; Kelly, V.B.; Stephen, A.M.; Morais Lopez, A.; Slavin, J.; Tuohy, K. Benefits of dietary fibre for children in health and disease. Arch. Dis. Child. 2022. Р. 973–979.
Likhodeevsky, A. On the issue of the revival of undeservedly forgotten technologies: Industrial hemp. Theory Pract. World Sci. 2021. Р. 29–38.
Mattila, P.; Mäkinen, S.; Eurola, M.; Jalava, T.; Pihlava, J.; Hellström, J.; Pihlanto, A. Nutritional value of commercial protein rich plant products. Plant Foods Hum. Nutr. 2018. Р. 108–115.
Maki, K. C.; Davidson, M. H.; Torri, S.; Ingram, K. A.; O’Mullane, J.; Daggy, B.P.; Albrecht, H.H. High-molecular-weight hydroxypropylmethylcellulose taken with or between meals is hypocholesterolemic in adult men. J. Nutr. 2000. Р. 1705–1710.
Korus, J. M.; Witczak, R.; Ziobro, L.J. Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch-based gluten free bread. LWT—Food Sci. Technol. 2017. Р. 143–150.
Mikuleca, A.; Kowalskib, S.; Sabatb, R.; Skoczylasc, L.; Tabaszewskac, M.; Wywrocka-Gurgulb, A. Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT—Food Sci. Technol. 2019. Р. 164–172.
Hautrive, T. P.; Piccolo, J.; Rodrigues, A. S.; Campagnol, P. C. B.; Kubota, E. H. Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT-Food Science and Technology. 2019. Р. 403–410.
Woo I. A., Kim Y. S., Choi H. S., Song T. H., Lee S. K. Quality Characteristics of sponge cake with added dried sweet pumpkin powders. J. Korean Soc. Food Sci. Nutr. 2006. Р. 254–260.
Zhang, X., Dong, C., Hu, Y., Gao, M., Luan, G. Zein as a structural protein in gluten-free systems: An overview. Food Science and Human Wellness, 2021. Р. 270–277.
Cela, N., Condelli, N., Caruso, M. C., Perretti, G., Di Cairano, M., Tolve, R., Galgano, F. Gluten-free brewing: Issues and perspectives. Fermentation, 2020. Р. 53.
Шаніна О. М., Галясний І. В., Лобачова Н. Л. Обґрунтування складу борошняної сировини в технології безглютенового бездріжджового хліба. East European Scientific Journal. 2015. № 4. С. 56–60. URL: http://eesajournal.com/wpcontent/uploads/2017/01/EESJ_4_21.pdf (дата звернення: 29.06.2023).
Semenova A. Gluten-free bakery products / A. Semenova, Ju. Prikhodko // 8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016), 23-26 May 2016 р. : Book of Abstracts. Kyiv : NUFT, 2016. P. 146.
Михонік Л. А., Дробот В. І., Шупило К. О. Хліб «Безглютеновий смачний»: патент 120726 Україна: МПК А21D 13/066. № u201706035; заявл. 16.06.2017; опубл. 10.11.2017, Бюл. № 21.
Rossana Coda Raffaella, DiCagno Marco Gobbetti, Carlo Giuseppe Rizzello. Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation. Food Microbiology. 2014. N 2. Р. 51–58.
Stefan Weckx, Roel Van der Meulen, Dominique Maes, Ilse Scheirlinck, Geert Huys, Peter Vandamme, Luc De Vuyst. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiology. 2010. Vol. 8, N 12. Р. 1000–1008.
Ilkem Demirkesen Mert, Osvaldo H. Campanella, Gulum Sumnu, Serpil Sahin. Gluten – free sourdough bread prepared with chestnut and rice flour. Foodbalt. 2014. Vol. 26, N 1. Р. 239–242.
Arzu Sterr Y. Isolierung universell einsetzbarer und mikrobiologisch stabiler Sauerteigstarterkulturen durch spontane Fermentationen mit Amaranth: dissertation zur Erlangung des Doktorgrades der Naturwissenschaften Fakultät Naturwissenschaften. Leonberg: Universität Hohenheim, 2009. Р. 131.
Васьківська А. О., Пересічна С. М. Технологія бездріжджового хліба з використанням безглютенової сировини. Таврійський науковий вісник. Серія: Технічні науки. 2022. Вип. 4. С. 44–54. DOI: https://doi.org/10.32851/tnv-tech.2022.4.6
Депутатський запит щодо впровадження виробництва безглютенових продуктів в Україні [Вих. №16/зп від 19.05.2016 р.]. URL: https://zakon.rada.gov.ua/laws/show/z1206-17#Text (дата звернення: 1.08.2023)
Пересічний М. І., Пересічна С. М., Собко А. Б. Якість хлібобулочних виробів із використанням дієтичних добавок та начинок. Обладнання та технології харчових виробництв : темат. зб. наук. пр. Одеса : ОНАХТ, 2012. Том 2 № 41. С. 59–63.
Drobot V. I. (2002) Technology of bakery production: tutorial. for students higher education closing. Kyiv: Logos, p. 365.
Katassi K. (2009) 20 questions and answers about celiac disease Dr. Schär. Kyiv: Solvay, p. 54.
Sancher H. D., Oletta C. A., Torre A. M. (2002) Optimization of gluten-free bread prepared from cornstarch, rice flour and cassava starch. Food Sci. Vol. 67, No. 1. P. 416–419.
Arsenyeva L. Yu. (2007) Scientific justification and development of the technology of functional bakery products with vegetable proteins and micronutrients: thesis. ... doctor of technology Sciences: 05.18.01. Kyiv, p. 325.
Kranz, S.; Brauchla, M.; Slavin, J.L.; Miller, K. B. (2012) What do we know about dietary fiber intake in children and health? The effects of fiber intake on constipation, obesity, and diabetes in children. Adv. Nutr. P. 47–53.
Hojsak, I.; Benninga, M.A.; Hauser, B.; Kansu, A.; Kelly, V.B.; Stephen, A.M.; Morais López, A.; Slavin, J.; Tuohy, K. (2022) Benefits of dietary fiber for children in health and disease. Arch. Dis. Child. P. 973–979.
Likhodeevsky A. (2021) On the issue of the revival of undeservedly forgotten technologies: Industrial hemp. Theory Practice. World Sci. P. 29–38.
Mattila, P.; Mäkinen, S.; Eurola, M.; Jalava, T.; Pihlava, J.; Hellström, J.; Pihlanto, A. (2018) Nutritional value of commercial protein rich plant products. Plant Foods Hum. Nutr. P. 108–115.
Maki, K. C.; Davidson, M. H.; Torri, S.; Ingram, K. A.; O'Mullane, J.; Daggy, B. P.; Albrecht, H. H. (2000) High-molecular-weight hydroxypropylmethylcellulose taken with or between meals is hypocholesterolemic in adult men. J. Nutr. P. 1705–1710.
Korus, J. M.; Witczak, R.; Ziobro, L. J. (2017) Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch-based gluten free bread. LWT—Food Sci. Technol. P. 143–150.
Mikuleca, A.; Kowalskib, S.; Sabatb, R.; Skoczylasc, L.; Tabaszewskac, M.; Wywrocka-Gurgulb, A. (2019) Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT—Food Sci. Technol. P. 164–172.
Hautrive, T. P.; Piccolo, J.; Rodrigues, A. S.; Campagnol, P. C. B.; Kubota, E. H. (2019) Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT-Food Science and Technology. P. 403–410.
Woo I. A., Kim Y. S., Choi H. S., Song T. H., Lee S. K. (2006) Quality Characteristics of sponge cake with added dried sweet pumpkin powders. J. Korean Soc. Food Sci. Nutr. P. 254–260.
Zhang, X., Dong, C., Hu, Y., Gao, M., Luan, G. (2021) Zein as a structural protein in gluten-free systems: An overview. Food Science and Human Wellness. P. 270–277.
Cela, N., Condelli, N., Caruso, M. C., Perretti, G., Di Cairano, M., Tolve, R., Galgano, F. (2020) Gluten-free brewing: Issues and perspectives. Fermentation. P. 53.
Shanina O. M., Galyasny I. V., Lobachova N. L. (2015) Justification of the composition of flour raw materials in the technology of gluten-free and yeast-free bread. East European Scientific Journal. No. 4. P. 56–60. Available at: http://eesajournal.com/wpcontent/uploads/2017/01/EESJ_4_21.pdf (access date 06/29/2023).
Semenova A., Prikhodko Ju. (2016) Gluten-free bakery products / 8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016), May 23-26, 2016 : Book of Abstracts. Kyiv: NUFT. P. 146.
Mykhonik L. A., Drobot V. I., Shupylo K. O. "Gluten-free delicious" bread: patent 120726 Ukraine: IPC A21D 13/066. No. u201706035; statement 16.06.2017; published 10.11.2017, Bul. No. 21.
Rossana Coda Raffaella, DiCagno Marco Gobbetti, Carlo Giuseppe Rizzello (2014) Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation. Food Microbiology. N 2. R. 51–58.
Stefan Weckx, Roel Van der Meulen, Dominique Maes, Ilse Scheirlinck, Geert Huys, Peter Vandamme, Luc De Vuyst (2010) Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelled sourdough fermentations. Food Microbiology. Vol. 8, N 12. P. 1000–1008.
Ilkem Demirkesen Mert, Osvaldo H. (2014) Campanella, Gulum Sumnu, Serpil Sahin. Gluten-free sourdough bread prepared with chestnut and rice flour. Foodbalt. Vol. 26, N 1. P. 239–242.
Arzu Sterr Y. (2009) Isolierung universell einsetzbarer und microbiologisch stabiler Sauerteigstarterkulturen durch spontanee Fermentationen mit Amaranth: dissertation zur Erlangung des Doktorgrades der Naturwissenschaften Fakultät Naturwissenschaften. Leonberg.: Universität Hohenheim. P. 131.
Vaskivska A. O., Peresichna S. M. (2022) Technology of yeast-free bread using gluten-free raw materials. Taurian Scientific Bulletin. Series: Technical sciences. Issue 4. P. 44–54. Available at: https://journals.ksauniv.ks.ua/ind
Deputatskyi zapyt shchodo vprovadzhennia vyrobnytstva bezghliutenovykh produktiv v Ukraini [Vykh. №16/zp vid 19.05.2016 r.]. URL: https://zakon.rada.gov.ua/laws/show/z1206-17#Text
Peresichnyi M. I., Peresichna S. M., Sobko A. B. (2012) Yakist khlibobulochnykh vyrobiv iz vykorystanniam diietychnykh dobavok ta nachynok. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv : temat. zb. nauk. pr. Odesa : ONAKhT. Tom 2 № 41. S. 59–63.
