Researches have found that sugar substitutes may optimize nutrition and improve the quality and taste of gluten-free bread.
You many be thinking that gluten-free products often have enough added sugar and other nonsense so do we really need more? I’m with you, but I also think this is some interesting research; most of the gluten-free bread on the market is pretty mediocre.
Researchers from the University of Campinas in São Paulo, Brazil say that adding prebiotic and sweetener “opens up new opportunities to develop gluten-free breads that may present similar properties to those of wheat-based breads.”
Prebiotics like inulin and oligofructose (fructoologosaacharides), try saying that one after a shot of tequila!, belong to a class of carbs known as fructans and they can have a positive influence on physiological and biochemical processes in the body, resulting in the improved health and reduction in the risk of developing many diseases. This is interesting since many people with celiac disease go on to develop other autoimmune disorders.
The study found that gluten-free breads make with oligofructose were the most acceptable in terms of overall enjoyment, including aroma, volume and texture of the bread. Oligofructose gave tasters a perception of sweetness in the bread, not far from that of raw sugar.
Post authored by Laura (Gluten Free Traveller) http://glutenfreetraveller.com/