Cannas Michela, Fadda Costantino, Urgeghe Pietro Paolo, Piga Antonio, Conte Paola
Department of Agricultural Sciences, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
Foods. 2024 Sep 19;13(18):2973. doi: 10.3390/foods13182973.
In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous health benefits, may serve as an optimal alternative to sucrose. This study investigates the impact of substituting sucrose, either partially (50%) or entirely (100%), with five Sardinian honeys (commercial multifloral honey, cardoon, eucalyptus, and strawberry tree unifloral honeys, and eucalyptus honeydew honey), on the rheological properties of the doughs and the physico-chemical and technological properties of the resulting gluten-free breads. The results demonstrated that an optimal balance was achieved between the leavening and viscoelastic properties of the doughs and the physical and textural attributes of the resulting breads in gluten-free samples prepared with a partial substitution of cardoon and multifloral honeys. Conversely, the least favorable outcomes were observed in samples prepared with strawberry tree honey and eucalyptus honeydew honey at both substitution levels. Therefore, the different behavior observed among all honey-enriched gluten-free breads was likely attributable to the distinct botanical origins of honey rather than to the substitution percentages employed.
近年来，人们一直非常关注通过添加天然健康成分来提高无麸质面包的整体质量，以满足消费者在质地、风味和营养价值方面的期望。考虑到无麸质产品的高血糖指数，以其众多健康益处而闻名的蜂蜜可能是蔗糖的最佳替代品。本研究调查了用五种撒丁岛蜂蜜（商业多花蜂蜜、刺菜蓟、桉树、草莓树单花蜂蜜和桉树木蜜蜂蜜）部分（50%）或完全（100%）替代蔗糖，对面团流变学特性以及所得无麸质面包的物理化学和工艺特性的影响。结果表明，在用刺菜蓟和多花蜂蜜部分替代制备的无麸质样品中，面团的发酵和粘弹性特性与所得面包的物理和质地属性之间实现了最佳平衡。相反，在两种替代水平下，用草莓树蜂蜜和桉树木蜜蜂蜜制备的样品中观察到最不利的结果。因此，在所有富含蜂蜜的无麸质面包中观察到的不同行为可能归因于蜂蜜不同的植物来源，而不是所采用的替代百分比。
