Nutritious rich gluten free bread with high fiber and minerals -

Nutritious rich gluten free bread with high fiber and minerals

The demand for gluten-free products is rising in present scenario. In this study developed gluten-free bread samples using Amorphophallus konjac flour and evaluated their nutritional and physicochemical properties. This prepared bread showed rich content of proteins, lipids and resistant starch with good texture and colour.  The bread samples with konjac showed high fiber content and had lower levels of carbohydrates, which can positively influence the glycemic index. The result showed that 37.5% konjac is the best formulations for bread preparation.

The control gluten-free bread (GFB) was composed of potato starch (30%) and rice flour (70%) as flour basis, added sucrose (12 g/100 g of control flour basis); salt (3 g/100 g of control flour basis); water (34.5 g/100 g of control flour basis); soy oil (16.5 g/100 g of control flour basis); whole egg (29.5 g/100 g of control flour basis); and yeast (1.5 g/100 g of control flour basis). This formulation was adjusted from the bread formulation and no additives were used. The same ingredients were used in the modified GFB samples with the addition of 37.5% konjac flour. For the samples added of konjac flour, the amount of sucrose, salt, soy oil, and eggs was the same as the control sample (considering the weight of the control flour basis). The amount of water was adjusted due to konjac flour’s fiber content that can absorb 200 times their weight in water. Therefore, in the konjac flour samples, we used water in a concentration of 297% based on the weight of the control flour basis. After weighing ingredients, the yeast was pre-activated in sucrose and warm water (37 °C) for 10 min. separately, rice flour, potato starch, konjac flour, and salt were mixed. Eggs, water, and oil were added to the dry ingredients. Finally, activated fresh biological yeast was added, and the dough was homogenized. This dough was kneaded and rested for 50 min, and then, it went through a second kneading and modeling (40 g spheres). Used a preheated gas oven at 180 °C to bake all the samples. On the day of the analysis, samples were prepared and baked.

The weight loss during the baking of the different formulations was lower in the control bread. The moisture content varied between 23.9% and 51.54%. The ash content on konjac bread samples is similar to those found in gluten-free bread from other studies. However, the ash content has increased according to konjac flour addition. It shows that the flour has contributed to the increase of minerals in the composition of the bread. The bread samples with konjac flour showed low caloric values and high fiber contents due to the konjac flour composition. Konjac flour can be a promising alternative in preparing gluten-free bread because it provided dough mold, growth, and better texture when used in gluten-free bread.

Reference:

 Laignier, F., Akutsu, R.D.C.C.D.A., Maldonade, I.R., Bertoldo Pacheco, M.T., Silva, V.S.N., Mendonça, M.A., Zandonadi, R.P., Raposo, A. and Botelho, R.B.A., 2021. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods, 10(6): 1206.