The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads

Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, wholegrain and multigrain regular breads, sold in Europe, were collected, and classified into gluten-free and gluten-containing categories. For gluten-free-breads, no significant differences were found in energy, saturated fatty acids, sugar, fibre and salt between white and wholegrain breads regardless of the mention "multigrain." For gluten-containing, carbohydrates and fibres differed between white and wholegrain breads, while when considering multigrain presence all the nutritional composition varied significantly. Nevertheless, the mentions wholegrain and multigrain on gluten-free and gluten-containing breads do not guarantee a better nutritional quality compared to white bread. Gluten-free breads showed increased fibre, and decreased carbohydrates, sugar and energy which are comparable to gluten-containing wholegrain breads. This underlines the improvement of gluten-free breads and suggests further investigations to increase protein content.

Bibliographic Details

Main Authors:	Boukid, Fatma, Rosell, Cristina M.
Other Authors:	0000-0003-4857-6351
Format:	artículo biblioteca
Language:	English
Published:	Taylor & Francis 2022-06-13
Subjects:	Bread, Fibre, Gluten-containing, Gluten-free, Multigrain, Wholegrain,
Online Access:	http://hdl.handle.net/10261/280664 https://api.elsevier.com/content/abstract/scopus_id/85131763149
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