There are multiple health benefits, as well as substantial health concerns, associated with inducing a state of ketosis, especially as an extended lifestyle option. The reduction in carbohydrates puts the body into the metabolic state of ketosis, resulting in lower blood sugar and decreased insulin requirement. Ketogenic diets are higher in fat and protein, with the protein source typically being derived from animal sources. Ketogenic diets involve eating a carbohydrate-restricted diet, requiring the body to burn fat as a primary energy source. Studies also indicate a ketogenic diet could be beneficial in treating and reducing the effect of neurological disorders, including Autism, Alzheimer's, Parkinson's disease, and as an alternative for treating/reducing seizures (Castro et al., 2015 Davis et al., 2020 Li et al., 2020). Ketogenic diets are a growing trend for both weight loss and as a means of treating diabetes (Bolla et al., 2019 Churuangsuk et al., 2018 Merrill et al., 2020 Westman et al., 2018 Yancy et al., 2019). Low carbohydrate options are becoming more popular, particularly for those following a ketogenic diet. However, traditional breads are not acceptable to consume for individuals on a low carbohydrate diet as they typically average 15–20 g of carbohydrates per serving. Sensory cohesiveness did not correlate with the mechanical equivalent, identifying a need to re-evaluate the parameters used to calculate this objective endpoint.īread has been a staple for thousands of years and is consumed daily in many countries. Over time, all variations with almond flour became softer and less chewy, while the OB bread increased in firmness. Mechanical testing identified higher percentages of almond flour resulted in bread that was less firm and less chewy. In both sensory evaluations, higher amounts of almond flour resulted in higher values in eggy flavor while increased amounts of oat bran fiber correlated with higher values in earthy flavor. Greater percentages of oat bran fiber resulted in a bread that was less moist, firmer in texture, and chewier with trained panelists. AF and AOB breads were preferred over OBA and OB breads in QDA evaluation and consumer acceptance scores. Quantitative–descriptive analysis (QDA) and consumer acceptance testing was conducted 24 hr after baking and mechanical endpoints were evaluated 24, 72, and 120 hr after baking. OBA and OB had a significantly dense crumb pattern made up of more cells less than one millimeter squared. AF and AOB breads had a more open crumb structure composed of cells between 1–4 mm 2. The textural properties, sensory attributes, and consumer acceptance were analyzed on each bread containing 100% almond flour (AF), 66.7% almond flour with 33.3% oat bran fiber (AOB), 66.7% oat bran fiber with 33.3% almond flour (OBA), and 100% oat bran fiber (OB). ![]() After all, following a gluten-free diet doesn't mean you have to stop eating your favorite foods-it simply requires you get a little creative with how you prepare them.Ketogenic, gluten-free breads comprised of almond flour, oat bran fiber, or combinations of both were compared. Next time you're in a fix for a gluten-free bread crumb substitute, look no further than this list. Set the oven to 325˚ for 15 minutes and redistribute the breadcrumbs partway through. Line a baking sheet with parchment paper and spread out the breadcrumbs evenly. Toast slices of bread and then blend them in a blender or food processor.Ĭonsider the consistency you're aiming for: if you want finer breadcrumbs, repeat the toast and grind regimen a couple times. I think we can all agree that gluten-free bread is pretty dry, but in this case that comes in handy. ![]() Perhaps the most literal gluten-free bread crumb substitute is using gluten-free bread. Then add spices that fit with the flavors of your dish! This is also a perfect option for when your cereal goes stale. ![]() Grind up unsweetened cereals like corn Chex, rice Chex or plain Cheerios for a neutral flavor. If you're looking for some extra-crispy breadcrumbs, try cereal (sans milk, of course). ![]() It has a fine texture, similar to that of glutenous flour, and will stick easily to the meat or other food. Rice flour is the best substitute when a recipe calls for regular wheat flour as the breading agent. Consider using Doritos or seasoned gluten-free crackers to give your meal a unique touch. Not only is this a great way to use up products that have gone stale, it leaves lots of room for creativity. Chips or crackers can be easily ground up into a breadcrumb-like texture.
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