Determination innovative technological solutions for chia flour, corn starch, and apple pectin for gluten-free bread production

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Authors

  • Iliana Lazova-Borisova PhD

Keywords:

Gluten-free bread, Mineral content, Omega-3 and omega-6 fatty acids, Nutritional content

Abstract

The purpose of this study is to carefully choose flours based on their mineral content to produce a high-quality gluten-free bread. The experiment demonstrates that by blending whole grain bio chia flour, bio corn starch, and apple pectin in exact ratios, it is possible to create gluten-free bread with excellent technological characteristics. These breads are notable for their high quantities of protein and lipids, which include omega-3 and omega-6 fatty acids, and have a very low carbohydrate content. Crucially, the new products are devoid of GMOs, artificial colors, and flavors, demonstrating a dedication to using natural and nutritious ingredients. In addition, gluten-free breads contain higher levels of important minerals such as iron (Fe), zinc (Zn), calcium (Ca), and sodium (Na). The inclusion of vitamins A, K, B6, B2, B12, B17, and C significantly boosts the nutritional content of the new product. These novel solutions have an energy content of 230 kcal per 100g and are designed to meet the nutritional requirements of persons with specific health concerns such as type 2 diabetes, cardiovascular illnesses, and gastroenterological conditions. They provide a premium and delicious choice for the average customer, highlighting their adaptability and wide popularity.

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Published

2024-04-23

How to Cite

Lazova-Borisova, I. (2024). Determination innovative technological solutions for chia flour, corn starch, and apple pectin for gluten-free bread production. International Journal of Natural and Engineering Sciences, 18(1), 45–54. Retrieved from https://ijnes.org/index.php/ijnes/article/view/771

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Articles