Alternative ingredients to produce allergen-free bread, high in plant-based protein and fiber

Abstract

There are many foods with allergenic potential, only eight of them cause approximately 90% of reactions: milk, eggs, fish, shellfish, peanuts, soy, wheat and nuts. The ingestion of allergenic substances, even in tiny amounts, can trigger reactions in sensitive people that can be mild or severe. The development of allergen-free products with additional nutritional contributions, using non-traditional ingredients, continues to be a vacant area​ with commercial prospects and palliatives to the demand for this type of product on the market.

The aim of this work was to develop a premix to produce allergen-free bread, with a high content of plant-based proteins and fibers.

The use of germinated and non-germinated chickpea flour was evaluated, due to its contribution of α-amylases, which would be essential to favor fermentation process. Nutritional analyses were performed on the developed product and the results obtained were compared with the nutritional information of commercial premixes. On breads were determinate: crust and crumb color, specific and alveolar volume.

The most notable differences between the developed premix and the commercial ones are found in the protein and dietary fiber content, achieving, in some cases, doubling and even sextuple their quantity. The comparative studies carried out did not find significant differences in parameters such as crust color, specific and alveolar volume, but they did in crumb color.