dc.contributor.author | Boukid, Fatma | |
dc.contributor.author | Rosell, Cristina M. | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2022-07-29T10:45:16Z | |
dc.date.available | 2023-06-13T22:45:24Z | |
dc.date.issued | 2022-06-13 | |
dc.identifier.citation | 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. | ca |
dc.identifier.issn | 0963-7486 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1822 | |
dc.description.abstract | 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. | ca |
dc.format.extent | 23 | ca |
dc.language.iso | eng | ca |
dc.publisher | Taylor and Francis | ca |
dc.relation.ispartof | International Journal of Food Sciences and Nutrition | ca |
dc.rights | Attribution-NonCommercial 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | * |
dc.title | The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1080/09637486.2022.2086974 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |