Conicet researchers develop a gluten-free bread based on quinoa, a seed that is consumed as a cereal and is considered a ‘superfood’ for its amount of fiber, protein and micronutrients. The objective is to obtain a rich product, with good texture and nutritional quality suitable for feeding celiacs. In addition, for an original taste, scientists add turmeric and ginger, two roots used as spices with antioxidant, anti-inflammatory, anticancer and antimicrobial properties. The formula to achieve breadmaking has already been presented and it is estimated that before the end of the year it will be elaborated on an industrial scale to reach dietetic shelves, stores and supermarkets.
“Celiacs have the particularity that their diets are generally of very little nutritional value. Then, quinoa provides fiber, protein, minerals and micronutrients that traditional flours do not add to baked goodsthat have a lot of low-quality carbohydrates and proteins,” says Darío Cabezas, project director and member of the Food Functionality and Technology Research Laboratory at the National University of Quilmes.
The creation of this bread is a novelty for the market and will occupy a vacant place until now. Although there are already products that contain quinoa, the amounts are not significant and they are not suitable for celiacs either.
From seed to gondola
The research that gave rise to the bakery was not born from a cabbage. The researchers were already working on a gluten-free bread formula, but the base was soy. After a period in Peru where they worked with Andean grains of high nutritional and cultural value, Cabezas decided to put his new learning into practice when he returned to Argentina.
“The process is simple, we extrude the quinoa and improve its quality, allowing better absorption of these nutrients and greater digestibility of the proteins and starches it contains. What is more, This method gives us the possibility of making breads with greater volume and a structure more similar to what a conventional bread is.”, points Jimena Correamember of the project and member of the Center for Research and Development in Food Cryotechnology at the National University of La Plata.
Extrusion, carried out at the National Institute of Industrial Technology, is used to modify the characteristics of a food through equipment that subjects it to different pressure and temperature conditions until it reaches the desired properties. through this technology get a bread that not only has a good flavor and color, but also resembles what a traditional wheat bread is.
The base formula has already been presented to Conicet and the next step is to specify industrial scale production with a local SME. Although there is still time to go, the team estimates that it will be commercialized before the end of the year. “For now we are in negotiations. What we are looking for is a company that will give us the possibility to take the product on a large scale so that it reaches celiacs”, highlights Cabezas.
root flavor
Although the bread can be marketed with the formula developed so far, the scientists are going to include turmeric and ginger in its preparation, two roots used as spices since antiquity and which have antioxidant, anti-inflammatory, anticancer and antimicrobial properties. Although they are not the main ingredients of the product, they will provide a nutritional improvement and an original appearance in terms of color and flavor..
“One of the things we are going to evaluate in one of the laboratories at the Universidad Nacional de La Plata is the presence of antitumor agents that turmeric has. We want to see if this effect is real in bread through a digestion simulation”, highlights Correa. Through this mechanism, the researcher points out that the objective is to validate “that the properties that are in the book are also found in the product”.
The golden grain of the Andes
Quinoa is an Andean plant that grew up near Lake Titicaca, on the border of Bolivia and Peru. It is said to have a high nutritional value as it contains more protein than most plant-based foods.. Called “the golden grain of the Andes”, a seed is obtained from the flower, but it is consumed as a cereal.
From historical records and research, it is estimated that their domestication occurred between the years 5000 and 3000 BC. Cultivated and used by pre-Hispanic civilizations, it was replaced by cereals by the hand of Spanish colonization. However, they have not managed to completely eradicate it: according to the Food and Agriculture Organization of the United Nations, its global yield increased by more than 80 tons in the period 2010-2015.
In addition to its nutritional properties, it also stands out for its genetic diversity and ability to adapt to different geographical environments. Therefore, it can be found from Colombia to the south of Chile and Argentina. However, its production has spread to over 70 countries in Europe, Africa and Asia. England, Italy, France, India, Kenya and the United States are some of the nations that are betting on this.
an autoimmune disease
Celiac disease consists of intolerance to gluten, a protein found in foods containing wheat, oats, barley or rye (TACC). The main symptoms are malnutrition, oral candidiasis, anemia, chronic diarrhea, weight loss, osteoporosis and fatigue. When a person with celiac disease consumes gluten, their intestines are damaged and cannot absorb the nutrients they need to be healthy..
According to the Argentine Celiac Association, one in every hundred adults suffers from this disease in the country.. In turn, the prevalence is higher in girls and boys: one in eighty. Worldwide, between 0.6 and 2 percent of the population suffers from it.
While genetics are a key factor when considering celiac disease, it is also important there are social, health and environmental factors that are currently being investigated. Furthermore, although it appears as a typical disease of this time, different works report its presence in antiquity, even before Christ.