a Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences , Lincoln University , Lincoln , New Zealand.
Int J Food Sci Nutr. 2018 Jun;69(4):427-436. doi: 10.1080/09637486.2017.1378626. Epub 2017 Sep 28.
There is a growing need for gluten-free bakery products. Currently, gluten-free bakery products deliver lower protein, fibre and mineral content and elevated glycaemic index (GI) than gluten-containing foods. Only a mixture of rice and buckwheat flour or a low addition of either egg white or whey protein, has shown potential for the improvement of both nutrition and sensory qualities. To increase the fibre content, isolated cereal fibre and soluble fibre isolates have been incorporated into gluten-free formulations with some sensory success. Studies have shown that the GI of modern gluten-free products is no longer a major concern with the improvement of ingredient formulations and processing methods. The currently low mineral content can be increased with the use of mineral-rich ingredients such as amaranth, buckwheat or flaxseed flour. Nonetheless, consumers still show a preference to refined, low fibre breads over wholegrain fibre-rich bread.
人们对无麸质烘焙食品的需求日益增长。目前，无麸质烘焙食品的蛋白质、纤维和矿物质含量较低，血糖生成指数（GI）却较高，而含麸质的食物则正好相反。只有将米粉和荞麦粉混合，或者只少量添加蛋清或乳清蛋白，才能在改善营养和感官品质方面具有潜力。为了增加纤维含量，人们将分离的谷物纤维和可溶性纤维分离物添加到无麸质配方中，在一定程度上取得了感官上的成功。研究表明，随着配料配方和加工方法的改进，现代无麸质产品的血糖生成指数已不再是主要关注点。目前较低的矿物质含量可以通过使用富含矿物质的成分（如苋菜籽、荞麦或亚麻籽粉）来提高。尽管如此，消费者仍然更喜欢精制、低纤维的面包，而不是全谷物、富含纤维的面包。
