Abstract

The aim of this study was to evaluate the viability of new gluten free sweet bread, as well as their physicochemical features and acceptance. As more and more people become aware of coeliac disease, it is important to increase the options in terms of gluten free bakery products. The adaptation of bakery product-sweet bread-to gluten free versions can be justified for its role in preventing coeliac problems. Wheat flour was substituted by common buckwheat flour mixed with fruit flours and their physicochemical characteristics were evaluated, compared to standard sweet bread, with wheat flour in its composition. The passion fruit sweet bread had the highest percentage of humidity, with significant difference among the other formulations (p≤0.05). Ash and lipids had the highest amount in the banana sample and proteins showed its highest value in the standard sweet bread (p≤0.05). A sensory analysis was conducted, with good results. It was also evaluated the purchase intention, indicating that these products are not only viable, but worth buying.

Keywords:

Bakery products, coeliac disease, Fagopyrum esculentum moench, gluten-free,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.