According to a new study celiac disease patients, who are asked to stay away from gluten, can supplement the protein in their diet by opting for new gluten-free bread.
This bread resembles French bread in terms of texture and color.
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food.
Over two million people who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.
And as bread is prepared mainly from wheat flour containing proteins implicated as the cause of the disease, celiac patients have been forbidden from eating bread in many countries.
The new gluten-free bread includes guar gum, buckwheat flour, whole egg powder, and whey proteins.
Breads with guar gum had color characteristics similar to French bread.
Bread prepared with buckwheat flour had improved quality and softer texture similar to regular French bread and contained dietary fiber.
"Buckwheat flour in the actual base of ingredients was found to have interesting improving effects on the quality attributes of the bread. Sensory analysis is now underway to evaluate the acceptance of this formulation by a panel of consumers," said lead researcher Marie de Lamballerie.
The study is published in the Journal of Food Science, published by the Institute of Food Technologists (IFT).