The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
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Fecha de publicación
2022-06-13ISSN
0963-7486
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
23
Publicado por
Taylor and Francis
Publicado en
International Journal of Food Sciences and Nutrition
Citación
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.
Program
Funcionalitat i Seguretat Alimentària
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