Study: Dietary Fibre Significantly Increases the Quality of Gluten-Free Bread

Gluten has been a protein complex that is mainly found in the cereals like rye, wheat and barley, which is mainly responsible for the elastic texture of the dough, but the main role gluten in the bread quality and bread making cannot be replace by a single ingredient.

According to a study conducted by some Brazilian scientists, there has been a dramatic increase in the number of the people, who have been adhering to the gluten-free diet, partly because of an increased prevalence of the different disorders related to gluten like the celiac disease, that has mainly become a notorious problem for public health across the world.

Vanessa Dias Capriles, lead researchers of the study said, there are three conditions, which are currently recognized as the grounds for the prescription of a gluten-free diet including wheat allergy, non-celiac gluten sensitivity and the celiac disease.

Vanessa Dias Capriles also said, the development of these type of products has been a major technological challenge, and the bread produced with the wheat flour has always been an important human for millennia, and the sense impressions caused by gluten have been ingrained deeply in the lifestyle of the people, which has been the only reason why it has been important for developing the enhanced versions of such type of the products.

She added, it has been made with the refined starch like rice bran combined with cassava starch, potato and corn, and it also contains a come amount of vitamins or minerals, fibre, proteins and excessive amounts of the fats, and it is also not enriched with the micronutrients in several countries.