The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
Visualitza/Obre
Data de publicació
2022-06-13ISSN
0963-7486
Resum
Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, wholegrain and multigrain regular breads, sold in Europe, were collected, and classified into gluten-free and gluten-containing categories. For gluten-free-breads, no significant differences were found in energy, saturated fatty acids, sugar, fibre and salt between white and wholegrain breads regardless of the mention “multigrain.” For gluten-containing, carbohydrates and fibres differed between white and wholegrain breads, while when considering multigrain presence all the nutritional composition varied significantly. Nevertheless, the mentions wholegrain and multigrain on gluten-free and gluten-containing breads do not guarantee a better nutritional quality compared to white bread. Gluten-free breads showed increased fibre, and decreased carbohydrates, sugar and energy which are comparable to gluten-containing wholegrain breads. This underlines the improvement of gluten-free breads and suggests further investigations to increase protein content.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
23
Publicat per
Taylor and Francis
Publicat a
International Journal of Food Sciences and Nutrition
Citació
Boukid, Fatma and Rosell, Cristina M. 2022. "The Nutritional Quality Of Wholegrain And Multigrain Breads Is Not Necessarily Better Than White Breads: The Case Of Gluten-Free And Gluten-Containing Breads". International Journal Of Food Sciences And Nutrition. Doi:10.1080/09637486.2022.2086974.
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
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