{"id":239914,"date":"2026-08-24T08:00:00","date_gmt":"2026-08-24T06:00:00","guid":{"rendered":"https:\/\/www.alimentibevande.it\/?p=239914"},"modified":"2026-08-19T11:16:25","modified_gmt":"2026-08-19T09:16:25","slug":"gluten-free-bread-rich-in-the-development-of-new-formulations","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/gluten-free-bread-rich-in-the-development-of-new-formulations\/","title":{"rendered":"Gluten-free bread rich in: the development of new formulations"},"content":{"rendered":"\n<p><strong>Gluten-free bread<\/strong> (GFB) is a specialised product designed to meet the needs of people with coeliac disease. However, this product tends to have particular problems with consistency and structure due to the absence of gluten, resulting in reduced consumer acceptance.<\/p>\n\n\n\n<p>In this context, the objective of a <strong>recent study<\/strong>, carried out by a group of Thai researchers (<em>Piluk et al.<\/em>, 2025), was to develop a GFB formulation, based on <strong>powdered egg white <\/strong>(EWP) and <strong>resistant starch<\/strong> (RS-4), with <strong>high protein and fibre content<\/strong>.<\/p>\n\n\n\n<p>For the experiment, five different samples were prepared by varying the EWP:RS-4 ratio (65:35, 67:33, 71:29, 75:25 and 79:21). The products were evaluated in terms of: physical properties, proximate analysis and sensory attributes.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that a higher level of EWP yields samples with a lighter crust and crumb, greater hardness, elasticity and chewability.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article taken from the September issue of the magazine \u2018Macchine Alimentari\u2019. To continue reading, click here to subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A study highlights the potential of using egg white powder and resistant starch to improve the nutritional value and glycaemic response of gluten-free bread<\/p>\n","protected":false},"author":3836,"featured_media":238527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21909,18351,22552],"tipologia":[],"coauthors":[20682],"class_list":["post-239914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-bread","tag-gluten-free","tag-senza-glutine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gluten-free bread rich in: the development of new 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