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Glutenfreie Süßungsmittel – vorteilhaft nicht nur für Menschen mit Zöliakie
Lebensmittelwissenschaft
Krankheitsprävention
Lebensmittelverarbeitung
Zöliakie
Glutenfrei
Funktional
Eiweiß
Gluten
Backen
Teig
Weizen
Isabella Taylor
Autor
2026-09-24
Datum
4 Min. Lesezeit
article.read_time
6
Kapitel
Gluten repräsentiert einen komplexen Proteinverbund, bestehend aus den Komponenten Gliadin und Glutenin, der natürlicherweise in den wichtigsten in Polen angebauten Getreidearten wie Weichweizen, Roggen und Gerste vorkommt. Seine Anwesenheit ist für den Backprozess von entscheidender Bedeutung, da es dem Teig die notwendige Dehnbarkeit sowie die Fähigkeit verleiht, die Zutaten optimal zu verbinden. Dennoch birgt Gluten trotz dieser technologischen Vorzüge eine Reihe unerwünschter physiologischer Reaktionen, deren Vernachlässigung zu ernsthaften gesundheitlichen Folgen führen kann – insbesondere bei Personen mit genetischer Prädisposition oder autoimmunologischen Störungen.
Celiac disease is a diet
A gluten-free diet, as the name suggests, should first of all eliminate products containing gluten. When using a gluten free diet, you should remember the basic principle of any diet, which is diversity. The diet must be properly balanced so that there is no shortage of essential nutrients. Gluten is found in a large number of food products.
Gluten-free sweeteners of all kinds
It's worth noting that gluten-free flour is really abundant -- each has a specific flavor, a specific smell, and most importantly, different health properties -- and gluten free flour includes corn oats, rice grits, chestnut coconut beans, almond soybeans, rice almond, sesame potatoes, pumpkin seeds, tapioca, soybean porridge, and rice seeds.
It's gluten-free oatmeal
Oatmeal is produced from oat grains. It contains a lot of protein and fat, which is largely made up of linoleic acid, which helps in anti-aging prevention. In addition, oats are rich in mineral ingredients, i.e. iron, magnesium, calcium, zinc, selenium, manganese, phosphorus.
Gluten-free rice flour
Rice flour is obtained from the milled rice grains of both white and brown rice. White rice flour loses some of the important ingredients in the process of cleaning the grains, so that brown Rice Flour is richer in nutrients. A characteristic feature of rice flours is a delicate flavor and aroma. A comparison of the nutritional value of white rice and Brown rice is given in the table below (by weight per 100 g).
Gluten-free Greek flour
It is a good source of vitamins B1, B2, PP, B6 and folic acid. It contains protein and fiber, as well as numerous polyphenols (flavonoids, ruthenium) with antioxidant properties. It also contains acidic acid, which can cause decomposition in the large intestine and lead to a decrease in the level of cholesterol in the stomach.
Gluten-free corn flour
The nutritional value of maize flour is given in the table below (by weight per 100 g). Ingredient Unit of whole-grain maize meal Protein g 6, 9 Fat g 3, 9 Carbohydrate g 76, 8 Fibers g 7, 3 Potassium mg 315 Mg 7 Phosphorus mg 272 Magnesium mg 93 Iron 2, 38 Zinc 1, 73 β-carotene mg 97 Vitamin B 1, 0, 25 Vitamin B 2, 0, 08 B 6, 37 mg Vitamin B 0, 6 PP
