Addition of calcium salts along with inulin to gluten-free breads helps in raising calcium content of the bread by seven times while also preserving its quality, according to a new study.
Researchers led by Krupa-Kozak compared gluten-free bread that comprised of corn starch, potato starch, pectin, sugar and sunflower with samples containing inulin and four calcium salts - citrate, lactate, carbonate and chloride.
It was found that calcium carbonate was most effective in increasing calcium content. With inulin substitution and calcium carbonate addition, calcium content was seen to increase from 0.15 mg/g to 10.85 mg/g reported Bakeryandsnacks.com.
The researchers noted the possibility of obtaining good-quality gluten-free bread with inulin enriched with fortified with calcium salts.
The study was published in the European Food Research and Technology journal.
