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Child Nutrition - Journal of Food Science reports New Gluten Free French bread Underway for Celiac Disease Patients

Posted Apr 07 2009 11:13pm
By Colleen Hurley, RD, Certified Kids Nutrition Specialist Anyone on a gluten free diet understands that every once in a while, you crave a piece of bread. Either to make a sandwich, dip into some soup, or a break off a piece of a warm French style baguette; having a piece of bread feels reminiscent of days gone by. The taste of most gluten free breads take a while to get used to because the texture is so different, but a new study reported to be working on a solution to this dilemma. Published in the Journal of Food Science by the Institute of Food Technologists (IFT), the study is working on creating a supplemental type of gluten free bread that resembles French bread in both texture and color. Management of celiac disease, or gluten intolerance, requires adherence to a gluten free diet avoiding foods containing wheat, barely, rye, and some types of oats. Upon diagnosis of celiac, it can be difficult to make the switch over to a gluten free diet and many feel like they are missing out on certain foods like breads or baked goods. That being said, the relief from painful digestive symptoms associated with celiac is worth the dietary change. Gluten is a food protein and in baked goods is responsible for the cohesiveness, elasticity, and fluffiness of the product. While several companies have created gluten free breads, it is an ever evolving science to try to create a bread product without gluten that tastes good and can hold together. The ingredients for the new gluten free French bread include guar gum, eggs, whey protein, and buckwheat. Buckwheat is a gluten free grain that is nutrient dense as it is rich in vitamins, minerals, and fiber. From a food science standpoint, buckwheat had impressive effects on the tested gluten free bread improving both taste and texture while providing dietary fiber; something gluten free breads often lack. The bread is awaiting consumer taste panel analysis before hitting the market.
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