Estrategias para la mejora nutricional de los productos de panadería sin gluten con masa madre y extractos naturales

Résumé

Bread as a staple food in households plays a very important role and regardless of the variety of bread it is mainly made from wheat. However, wheat causes allergic reactions in people with celiac disease or gluten sensitivity. Celiac disease is becoming increasingly prevalent in the population. The only effective treatment for celiac disease is to follow a strict gluten-free diet for the patient's entire life. Despite the significant market demand, commercial gluten-free products often have technological, sensory and nutritional drawbacks. In the present PhD Thesis, strategies for the development of functional and "clean label" gluten-free bakery products have been addressed. The strategies followed for the development of a bakery product improved bromatologically and nutritionally aim to contribute especially to the knowledge within the field of fermented doughs, pseudocereal flours and the addition of micronutrients, macronutrients and bioactive compounds (marine algae, terrestrial plants and natural extracts). For this purpose, five trials have been carried out and developed during the present Thesis. As a consequence, firstly, a trial was carried out to develop a functional gluten-free bread with commercial gluten-free flour analyzing the nutritional composition; and it was also subjected to a shelf-life study in which different parameters such as antioxidant capacity, pH, color (CIELab) and microbiological analysis were assessed. On the other hand, a second trial was carried out where terrestrial plants such as Moringa Oleifera and six different seaweeds were analyzed and characterized: wakame, nori, spirulina, sea spaghetti and sea lettuce. They were analyzed nutritionally (protein, minerals, total dietary fiber, fat, mineral bioaccessibility, folates, fatty acid profile, amino acid profile and protein quality), antioxidant capacity (ORAC, FRAP and ABTS) and total phenolic content to then choose the seaweed with the best composition to add to gluten-free functional bread. On the other hand, three different gluten-free flour sourdoughs (amaranth, quinoa and brown rice) were characterized by physicochemical analysis (pH and color), acetic acid content, lactic acid, total aflatoxin content, total microorganism count (lactic acid bacteria, total yeast count and total non-Saccharomyces yeast count) and microbiota composition (ITS and 16S). Similarly, once all the flours, sourdoughs and ingredients to be studied had been characterized, the gluten-free bakery products (gluten-free breads and brownies) were prepared using these seaweeds and Moringa Oleifera and were subjected to analyses in which different parameters were evaluated, such as color (CIELab), pH, mineral bioaccessibility and a complete nutritional analysis of each of them, including fat, protein, dietary fiber (soluble and insoluble), minerals, folic acid profile, fatty acid profile and nutritional content, pH, mineral bioaccessibility and a complete nutritional analysis of each one of them, contemplating the content of fats, proteins, dietary fibers (soluble and insoluble), minerals, folates, fatty acid profile and amino acid profile and also . When these foods were made with sourdough, the sugar content (glucose, fructose, sucrose and maltose), acetic and lactic acid content were also determined. Finally, the sensory quality of the processed products was also evaluated by a panel of consumers according to established ISO standards, in order to produce foods that were organoleptically pleasing and thus assess the possibility of their commercialization in the future. The previously described trials resulted in at least four new strategies to obtain functional gluten-free bakery products "Clean label". - Development of functional gluten-free bread with spinach and synthetic hydroxytyrosol vs. organic hydroxytyrosol adapted to the nutritional requirements of celiac patients, where a shelf life study of the same was carried out. - Development of gluten-free brownies, where the effect of hydroxytyrosol, moringa and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies was studied. - Development of functional gluten-free sourdough bread with pseudocereals and enriched with Moringa oleifera. - Inclusion of Spirulina to enrich and fortify gluten-free sourdough bread. All in all, in the present Doctoral Thesis, pseudocereal flours, legumes, psyllium, marine extracts (spirulina) and terrestrial plant extracts (moringa leaf) help to elaborate healthy bakery products focused for the celiac population by providing the macronutrients and micronutrients required for the celiac diet. In addition, synthetic additives such as commercial yeast have been replaced by the use of gluten-free sourdough from pseudocereals rich in proteins and bioactive compounds, whose consumption significantly improves health in humans, due to their content in phenolic compounds.