New research article: Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds

This paper presents the results of a study on gluten-free breads enriched with purple maize flour. Specifically, gluten-free bread with 34% purple maize flour has been shown to have similar technological properties to white maize bread, but with a higher content of polyphenols, anthocyanins and antioxidant capacity. It has also proven to exhibit a higher content of resistant starch and slower digestibility than the control. These results indicate that this product could be a good alternative to improve the nutritional and functional value of gluten-free bread. For more details about this article, visit https://www.mdpi.com/2304-8158/13/2/194