Open AccessComparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market
Author(s) -
Miriam Marín-Sanz,
Susana Sánchez-León,
Elena León,
Francisco Barro
Publication year - 2022
Publication title -
food and nutrition research/food and nutrition research. supplement
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.041
H-Index - 37
eISSN - 1654-6628
pISSN - 1654-661X
DOI - 10.29219/fnr.v66.8472
Subject(s) - fructan , gluten , food science , wheat gluten , microbiology and biotechnology , biology , sucrose
The consumption of wheat/gluten is associated with adverse reactions for human health. Gluten and fructans are identified as the major compounds triggering and worsening adverse reactions to wheat, which are increasing, and as a consequence, avoidance of gluten/wheat is the common strategy of many individuals of the western population. Although bread is a product of daily consumption, there is a lack of information on the gluten and fructan contents and the influence of artisanal or industrial processes.