Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland.
Molecules. 2021 Apr 6;26(7):2085. doi: 10.3390/molecules26072085.
Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are characterized by a low bioavailability of minerals. The aim of this study was to design gluten-free bread with high bioavailability of minerals commonly found in deficiencies in people struggling with gluten intolerance.
The material consisted of gluten-free breads designed to obtain the highest possible content of minerals in the bread while maintaining a good structure and taste.
Higher contents of all the analyzed minerals were obtained in breads with natural and synthetic additives, both in rice and buckwheat bread, compared to basic bread. There was also a higher content of the analyzed minerals in buckwheat bread in comparison to rice bread for each type of additive. Higher bioavailability of iron, copper, calcium, and magnesium was noted in rice bread, while the bioavailability of zinc was higher in buckwheat bread.
The additives used increased the bioavailability of the analyzed minerals from the gluten-free breads. The use of various variants of flour (rice, buckwheat) influenced the bioavailability of iron, zinc, copper, calcium, and magnesium. The release of minerals from gluten-free bread depends on the element and added components (seeds or synthetic additives).
尽管科学家们一直在努力改善无麸质面包的质地、感官特性和营养价值，但提高矿物质的生物利用度仍然是一个巨大的挑战。无麸质烘焙产品的特点是矿物质的生物利用度低。本研究旨在设计一种无麸质面包，使矿物质的生物利用度尽可能高，同时保持良好的结构和口感。
该材料由旨在获得面包中尽可能高的矿物质含量的无麸质面包组成，同时保持良好的结构和口感。
与基础面包相比，天然和合成添加剂的大米和荞麦面包中的所有分析矿物质的含量都更高。与每种类型的添加剂的大米面包相比，荞麦面包中的分析矿物质含量也更高。在大米面包中观察到铁、铜、钙和镁的生物利用度更高，而在荞麦面包中锌的生物利用度更高。
所用的添加剂增加了无麸质面包中分析矿物质的生物利用度。各种面粉（大米、荞麦）的使用影响了铁、锌、铜、钙和镁的生物利用度。无麸质面包中矿物质的释放取决于元素和添加的成分（种子或合成添加剂）。
