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This research was funded by Universidad San Pablo-CEU, grant number MGI23EAA.

Analysis of institutional authors

González, María PurificaciónCorresponding AuthorAchón, MaríaAuthorDe La Iglesia, RocioAuthorFajardo, VioletaAuthorGarcia-Gonzalez, AngelaAuthorUbeda, NataliaAuthorAlonso-Aperte, ElenaAuthor

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March 21, 2025
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Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications

Publicated to:Foods. 14 (5): 894- - 2025-03-01 14(5), DOI: 10.3390/foods14050894

Authors: Gonzalez, Maria Purificacion; Lopez-Laiz, Paloma; Achon, Maria; de la Iglesia, Rocio; Fajardo, Violeta; Garcia-Gonzalez, Angela; Ubeda, Natalia; Alonso-Aperte, Elena

Affiliations

Univ San Pablo CEU, Fac Farm, Food & Nutr Hlth Promot Res Grp CEU NutriFOOD, Dept Ciencias Farmaceut & Salud, Boadilla Del Monte 28660, Spain - Author

Abstract

The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared to gluten-containing (GC) counterparts because of a different origin. This may impact the nutritional quality of GF diets. The aim of the study is to provide updated analytical data on moisture, fat, and fibre contents in GF flour and bread samples, and compare them with their GC counterparts, as well as to analyse ingredients and how they impact nutritional quality. A total of 30 different flours and 24 types of bread were analysed using AOAC methods. GF cereal flours contain more fat than GC flours (3.5 +/- 2.1% vs. 2.5 +/- 2.1%, p < 0.001), as well as GF flours from pseudocereals, except for wholemeal buckwheat (2.6 +/- 0.1%). Fibre content is lower in GF flours (3.6 +/- 3.1% vs. 7.1 +/- 3.9%, p = 0.03), except for GF pseudocereal and legume flours. GF breads contain almost twice as much fat 6.6 +/- 2.3% vs. 1.4 +/- 0.2%, p < 0.001, and 4.2 +/- 1.2%, p < 0.001) and fibre (7.3 +/- 2.4% vs. 2.8 +/- 0.5%, p < 0.001, and 4.9 +/- 2.1%, p = 0.002) as GC breads. This is due to the raw materials themselves and to the addition of ingredients, such as regular and high oleic sunflower oil, and psyllium. Fibre ingredients and additives are more frequently used in ready-to-eat GF flours and breads, and more GF breads also contain fat-based ingredients, as compared to GC. Amaranth and chickpea flours are good alternatives to produce breads with better nutritional quality. Analysis of GF products for critical nutrients is peremptory because of continuing technological and nutritional innovation.

Keywords

BreadCeliac-diseaseChemical-compositionFatFibrFibreFlourFree dietGaGluten-containingGluten-freeProductsQualityStarch digestibility

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Foods due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 42/181, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-09-04:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 9.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 9 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 17.7.
  • The number of mentions on the social network X (formerly Twitter): 4 (Altmetric).
  • The number of mentions in news outlets: 1 (Altmetric).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (GONZALEZ GONZALEZ, MARIA PURIFICACIO) and Last Author (ALONSO APERTE, ELENA).

the author responsible for correspondence tasks has been GONZALEZ GONZALEZ, MARIA PURIFICACIO.