Table 1.
Chemical composition and nutritional indexes of bread and pasta made with normal-(NG) and reduced-(RG) gluten content flours. RG wheat flour was fermented with fungal proteases and selected lactobacilli at 30 °C for 8 h.
| NG Bread 1 | RG Bread |
p Value NG vs. RG Bread |
NG Pasta | RG Pasta |
p Value NG vs. RG Pasta |
|
|---|---|---|---|---|---|---|
| Energetic value (Kcal/100 g) | 258 ± 5.67 | 262 ± 2.88 | p = 0.112 | 360 ± 15.48 | 367 ± 8.07 | p = 0.204 |
| Moisture (%) | 29.0 ± 0.2 | 29.9 ± 0.3 | p = 0.104 | 10.2 ± 0.4B | 10.5 ± 0.8 | p = 0.361 |
| Fat (%) | 1.23 ± 0.01 | 1.21 ± 0.05 | p = 0.288 | 0.44 ± 0.01 | 0.45 ± 0.02 | p = 0.098 |
| Fatty acid methyl esters (% of fat) | ||||||
| C16:0 | 17.1 ± 0.3 | 18.3 ± 0.26 | p = 0.187 | 16.7 ± 0.22 | 17.3 ± 0.13 | p = 0.305 |
| C16:1 | 0.6 ± 0.03 | 1 ± 0.05 | p = 0.081 | 0.5± 0.02 | 0.4± 0.03 | p = 0.355 |
| C18:0 | 2.2 ± 0.08 | 2.3 ± 0.03 | p = 0.222 | 2.0± 0.04 | 2.1 ± 0.04 | p = 0.155 |
| C18:1 | 37.1 ± 1.64 | 37.2 ± 1.12 | p = 0.093 | 35.0 ± 0.84 | 33.3 ± 0.49 | p = 0.111 |
| C18:2 | 40.4 ± 1.73 | 38.9 ± 0.24 | p = 0.174 | 41.9 ± 1.64 | 42.5 ± 1.91 | p = 0.161 |
| Saturated fatty acids (% of DM) | 19.2 ± 0.34 | 20.6 ± 0.37 | p = 0.442 | 19.6 ± 0.84 | 19.4 ± 0.21 | p = 0.313 |
| Monounsaturated fatty acids (% of DM) | 38.3 ± 1.37 | 38.2 ± 1.64 | p = 0.177 | 35.7 ± 0.69 | 33.5 ± 1.13 | p = 0.657 |
| Polyunsaturated fatty acids (% of DM) | 42.5 ± 0.83 | 41.2 ± 0.91 | p = 0.405 | 44.7 ± 1.61 | 49.1 ± 2.11 | p = 0.318 |
| Total carbohydrate (% of DM) | 55.11 ± 0.32 | 53.54 ± 0.96 | p = 0.222 | 76.11 ± 0.83 | 81.4 ± 1.79 | p = 0.189 |
| FODMAPs (g/100 g) | 0.96 ± 0.015 | 0.90 ± 0.018 | p = 0.182 | 0.74 ± 0.007 | 0.70 ± 0.005 | p = 0.099 |
| Protein (N x 6.25) (g/100 g) | 7.98 ± 0.34 | 7.76 ± 0.17 | p = 0.242 | 11.32 ± 0.48 | 11.64 ± 0.50 | p = 0.163 |
| Crude fiber content (% of DM) | 2.2 ± 0.02 | 2.86 ± 0.12 | p = 0.114 | 3.17 ± 0.03 | 3.54 ± 0.15 | p = 0.106 |
| Na (% of DM) | 0.85 ± 0.07 | 0.81 ± 0.03 | p = 0.204 | 0.43 ± 0.06 | 0.45± 0.05 | p = 0.101 |
| Cl (% of DM) | 0.87 ± 0.00 | 0.77 ± 0.00 | p = 0.078 | 0.46 ± 0.01 | 0.44 ± 0.00 | p = 0.085 |
| K (mg/Kg) | 1216 ± 23.83 | 1171 ± 50.35 | p = 0.063 | 2953 ± 64.96 | 3003 ± 66.06 | p = 0.072 |
| Ca (mg/Kg) | 364 ± 15.65 | 354 ± 12.74 | p = 0.065 | 605 ± 6.65 | 401 ± 9.62 | p = 0.042 |
| Mg (mg/Kg) | 142 ± 6.11 | 138 ± 2.71 | p = 0.088 | 422 ± 9.28 | 480 ± 20.64 | p = 0.074 |
| P (mg/Kg) | 982 ± 10.81 | 908 ± 21.79 | p = 0.219 | 2615 ± 51.25 | 2670 ± 48.06 | p = 0.252 |
| Fe (mg/Kg) | 5.3 ± 0.21 | 5.1 ± 0.11 | p = 0.547 | 11.4 ± 0.12 | 10.1 ± 0.36 | p = 0.463 |
1 Data are the mean of three independent fermentations twice analyzed.