ArticleNutrients2020
Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.Foods (Basel, Switzerland) · 2024Article
- Eating Attitudes of Patients with Celiac Disease in Brazil: A Nationwide Assessment with the EAT-26 Instrument.Nutrients · 2023Article
- Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.Foods (Basel, Switzerland) · 2022Article
- Nutritional Imbalances in Polish Children with Coeliac Disease on a Strict Gluten-Free Diet.Nutrients · 2022Article
- Hepatic Steatosis in Patients with Celiac Disease: The Role of Packaged Gluten-Free Foods.Nutrients · 2022Article
- Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders.Nutrients · 2022Article
- Article
- Gluten-Free Bread and Bakery Products Technology.Foods (Basel, Switzerland) · 2022Review
- Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil.Frontiers in public health · 2022Article
- Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%,
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