The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on ...improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.
•The efficacy of decreasing dough hydration to improve bread digestibility was studied.•Bread crust contained significantly higher slowly digestible starch than crumb.•A hydration depletion did not ...prevent the starch in the crumb from gelatinization.•Gelatinization of crust samples was reduced with a depletion in the dough hydration.•Lower dough hydration significantly increased the SDS in crumb and crust.
The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is close to the minimum hydration found in commercially available white bread, did not prevent the starch in the crumb from complete gelatinization. However, LHB and IHB crumbs were more resistant to physical breakdown during in vitro digestion than HHB crumbs, resulting in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration. The degree of gelatinization in crust samples was significantly reduced with a depletion in the dough hydration, ranging from 29.90 to 44.36%, which led to an increase of SDS from 7.41 in HHB to 13.78% in LHB (bread basis).
•The coarser fractions of banana flour yielded more fiber and phenolic compounds.•30% replacement of banana flour in layer cakes is proved without a quality worsening.•The particle size of banana ...flours strongly influenced the quality of sponge cakes.•Banana flours increased the content of resistant starch and dietary fiber of cakes.•Sponge made with banana flours yielded more polyphenols and antioxidant capacity.
This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, sponge cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and sponge cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, sponge cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of cakes with the use of banana flours.
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the ...result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.
acute diverticulitis is one of the most frequent underlying causes behind individuals attending the Emergency Room with abdominal pain. The most widespread therapy for acute uncomplicated ...diverticulitis includes outpatient treatment with antibiotics; however, several publications indicate that patients can also be successfully treated without antibiotics. The results of the implementation of this more recent protocol in two hospitals in Madrid are presented.
an observational prospective study was performed. Participants were patients diagnosed with uncomplicated acute diverticulitis at two hospitals in Madrid, Hospital Universitario de Torrejón and Hospital Universitario Puerta de Hierro Majadahonda, between December 2018 and August 2021, treated on an outpatient basis without antibiotic therapy. The study group was compared with a control group, composed of patients diagnosed with uncomplicated acute diverticulitis and treated with outpatient antibiotic therapy at Hospital Universitario Puerta de Hierro between March 2015 and March 2018.
three hundred and sixty-one patients were included, 182 in the study group and 179 in the control group. Diverticulitis was persistent in 19 patients (10.4 %) in the study group, who were not treated with antibiotics, and in five patients (2.8 %) in the control group, treated with outpatient antibiotic therapy (p = 0.004). Recurrences occurred in 23 patients (12.6 %) in the study group, and in 53 patients (29.6 %) in the control group (p < 0.0001). The analysis of the complications found no significant differences between both groups (p = 0.109). No urgent surgical intervention or mortality was recorded in the study group.
in our environment, symptomatic non-antibiotic treatment of uncomplicated acute diverticulitis cases is safe, without showing a higher rate of complications. Although, there seems to be a worse initial symptom control.
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was ...optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60 °C for 51 min. LODs ranged between 3.60 and 1760 μg Kg−1, all the R2 were higher than 0.99 and %RSD for precision and %Er for accuracy were lower than 9% and 12%, respectively. A commercial wheat bread crust was quantified, and furfural was the most abundant compound. Bread crusts of wheat starch and of japonica rice, basmati rice and teff flours were also quantified. Teff flour and wheat starch crusts were very suitable for improving gluten-free bread crust aroma, due to their similar content in 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to wheat flour crust and also for their high content in pyrazines.
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•A SPME-GC/QTOF method was developed and optimised for analysing bread crust aroma.•SPME conditions implied 0.75 g of crust sample extracted at 60 °C for 51 min.•The proposed SPME-GC/QTOF methodology was sensible, precise, accurate and linear.•Furfural was the most abundant compound in commercial wheat bread crust.•Teff and wheat starch crusts showed contents of 2-ACPY close to wheat crust.
Extruded flour represents an economical and environmental friendly alternative as fat replacer. In this research, the potential use of an extruded flour–water paste as fat replacer in an oil-in-water ...emulsion was studied. The effect of flour–water ratio and level of oil replacement (30, 50 and 70%) on the microstructure, rheological properties and stability of mayonnaise-like emulsion was evaluated. Fat replacement by extruded flour gradually increased the number and reduced the size of oil droplets. All the emulsion samples showed a pseudoplastic behaviour. At low shear rates a Newtonian region characterised by Carreau model appeared (R2>0.99). In general, the limiting viscosity of the Newtonian region and the consistency index increased with the decreased water content of the paste and increased the level of oil substitution. A decrease in oil concentration led to a greater thixotropic behaviour. Oscillatory test revealed that predominance of the continuous or dispersed phase influenced viscoelastic behaviour. Reduction in oil content resulted in an increased freeze–thaw stability. Results suggested that if the flour–water ratio of the paste is controlled, extruded flour is appropriate for preparing reduced-fat oil-in-water emulsion with similar rheological properties to the full fat and greater freeze–thaw stability.
•Reduced-fat mayonnaises were elaborated with an extruded flour paste as oil replacer.•Oil replacement gradually increased the number and decreased the size of oil droplets.•Oil replacement gradually increased the thixotropic behaviour.•Predominance of the continuous or dispersed phase affected viscoelastic behaviour.•Reduced-fat mayonnaises are more adequate to their application in frozen foods.
Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared ...with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G′ and G″ moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size.
•Less compact microstructure was observed for rice sauces compared to wheat ones.•Wheat based sauces gave rise to higher consistency and viscoelastic character.•Rice based sauces were more resistant to freeze-thaw process.•A lower viscosity profile was evident for the finest particle size.•The finest flours led to sauces with weaker rheological behaviour and higher syneresis.
•Quality of fried batters containing wheat extruded flours was studied.•Extruded flours enhanced adhesion of the coating to the food increasing the pick-up.•Extruded flour replacement led to a darker ...crust, but hardly changed its oil content.•A lower amount of lipid oxidation in fried batters containing extruded flour was seen.•Best scores for consumer acceptability were obtained with the use of extruded flour.
Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were evaluated. Extruded flour replacement resulted in batters with improved pick-up with increasing percentage and severity of extrusion treatment. Extruded flour also contributed to a moisture increase, while oil remained practically unchanged. Textural properties highlighted a higher crispness of batters made with high-severity treatment extruded flours. Volatile compounds analyses revealed lower amount of lipid oxidation (lower rancidity notes) and higher furfuryl alcohol content (pleasant aroma and darker crust) in fried batters containing extruded flour. Consumers testing showed that batters made with intermediate-severity treatment extruded flour presented the best acceptability. These results confirm that extruded flour inclusion improves the quality of deep-fried batters.
The collapse of the Spanish housing market during the global financial crisis highlighted the dire consequences of house price overvaluation on the real economy and the banking sector. In this paper ...we evaluate whether real house prices in Spain are justified by their long-run fundamentals, such as per capita real income, unemployment rate and population density. We account for heterogeneous provincial developments by using a regional dataset with an extended time span. We show that house prices were overvalued in most Spanish provinces in 2007, at the peak of the housing sector expansion, but there was substantial regional heterogeneity. By contrast, we find evidence that real house prices have been undervalued in most provinces in recent years. As overvaluation is mostly explained by high household leverage and the business cycle, it should be addressed with macro- and micro-prudential regulation of the banking system to prevent excessive credit growth.
•We assess house price overvaluation across the 50 Spanish regions during 1985–2018.•Overvaluation is the deviation of real house prices from long-run fundamentals.•There is substantial heterogeneity across regions in the level of overvaluation.•House prices were overvalued (undervalued) in most Spanish regions in 2007 (2018).•Overvaluation is mainly explained by household leverage and the business cycle.
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