--- title: Including dehydrated vegetables in bread improves its nutritional properties, according to an IATA study description: The Institute of Agrochemistry and Food Technology (IATA-CSIC) demonstrates that including spinach, beets or onions in flatbread improves its fiber content, minerals, color and texture. Adding lemon and tomato reduces 'in vitro' starch digestion, which lowers the glycemic index of bread for healthier bakery products image: https://news.pcuv.es/hubfs/Dise%C3%B1o%20sin%20t%C3%ADtulo%20%281%29.jpg --- [Contact](https://www.pcuv.es/en/contacto) ![](https://news.pcuv.es/hubfs/icons/location.svg)[How to get to the Park](https://www.pcuv.es/en/contacto) [Intranet](https://portalcliente.pcuv.es/) - [Castellano](https://news.pcuv.es/) - [Valencià](https://news.pcuv.es/va/) - [English](https://news.pcuv.es/en/) ![](https://news.pcuv.es/hubfs/icons/search.svg) [![PCUV](https://news.pcuv.es/hubfs/logo_pcuv.svg)](https://www.pcuv.es/en/) - [Who we are](https://www.pcuv.es/en/conocenos) - [Science Park](https://www.pcuv.es/en/conocenos/parc-cientific) - [FPCUV](https://www.pcuv.es/en/conocenos/fpcuv) - [Transparency Portal](https://www.pcuv.es/en/conocenos/portal-de-transparencia-front) - [Services](https://www.pcuv.es/en/servicios) - [General Services](https://www.pcuv.es/en/servicios/servicios-generales) - 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[Home](https://www.pcuv.es/en/home) 2. [News and Calendar](https://news.pcuv.es/) 3. News # Including dehydrated vegetables in bread improves its nutritional properties, according to an IATA study 17/09/2024 Share this news: - ![](https://news.pcuv.es/hubfs/Blog/images/share.svg) - ![](https://news.pcuv.es/hubfs/Blog/images/printer.svg) ![](https://news.pcuv.es/hubfs/Dise%C3%B1o%20sin%20t%C3%ADtulo%20%281%29.jpg) ## The Institute of Agrochemistry and Food Technology (IATA-CSIC) demonstrates that including spinach, beets or onions in flatbread improves its fiber content, minerals, color and texture. Adding lemon and tomato reduces 'in vitro' starch digestion, which lowers the glycemic index of bread for healthier bakery products A research group from the [Institute of Agrochemistry and Food Technology (IATA)](https://www.pcuv.es/en/institutos-de-investigacion/iata), located at the University of Valencia Science Park, has conducted a study that shows that including a small amount of dehydrated vegetables (2% of the recipe) in the preparation of flatbread has positive effects on texture, color and, above all, on its nutritional properties. The research, published in the International Journal of Food Science and Technology, reveals that the inclusion of these ingredients in bread affects starch digestion, improving the glycemic response after ingestion. Bread is a fundamental food in our diet. It occupies a prominent place as a source of nutrients, accompanies other foods and plays a central role in breakfasts, lunches and dinners all over the world. But its importance is not limited to its taste or versatility. Bread, especially whole-grain and fiber-rich versions, provides complex carbohydrates that release sustained energy, essential for a balanced diet. The LINCE Group, a working team of the Cereals and Derived Products group of IATA-CSIC, analyzed the inclusion of vegetables such as spinach, chard, beets or onions and their impact on the properties of flatbreads, a type of bread made with extended dough, without sourdough or yeast. Flatbread is one of the oldest and most widely consumed breads in the world, especially in the Mediterranean. In addition to being a staple food, flatbread has advantages: it has a relatively simple and quick preparation process, and there are many varied recipes in many cultures. Natural, innovative and sustainable ingredients The work used an experimental approach in which different dehydrated vegetables were incorporated into the flatbread dough and various technological and nutritional properties, such as fiber content, minerals, color and texture, were analyzed. In addition, starch digestibility was measured by *in vitro* analysis to evaluate how these ingredients impacted digestion speed. “These ingredients could be used not only in flatbreads, but also in other bakery products that seek to innovate in terms of nutrition and health benefits,” says Raquel Garzón, CSIC scientist at IATA and author of the study. The results show that including spinach or chard significantly improved the mineral content of flatbread; black and green olives increased the healthy fat content; beet and tomato influenced the color and hardness of the bread; the addition of cabbage improved the protein profile of the food; and artichoke or carrot improved the amount of fiber. In addition, lemon and tomato reduced the in vitro digestion of starch. “Dehydrated vegetables are natural, innovative and sustainable ingredients with potential to improve the technological and nutritional properties of flatbread,” argue María Santamaría and María Ruiz, CSIC researchers at IATA participating in the study. Healthier bakery products Bread is one of the foods with the highest carbohydrate intake and impact on the glycemic index, blood sugar, directly affecting the diet of diabetics. “In the last decade we have investigated various strategies to reduce the glycemic index of bread, and the inclusion of sources of bioactive compounds is one of them,” explains Cristina M. Rosell, who leads the research. “In this study we used dehydrated vegetables because of their high content of bioactive compounds, particularly polyphenolic compounds, which can act by reducing the digestibility of starch. With this alternative, we have managed to develop healthier bakery products and offer new experiences to consumers, especially because of the range of colors and flavors,” says Cristina M. Rosell. Flatbread has a high carbohydrate content, especially fast-digesting starch, which contributes to a high glycemic index. This characteristic has made it possible to study the glycemic impact of including dehydrated vegetables. “Through these ingredients, a traditional food can be transformed into a more nutritious and innovative option,” explains the IATA-CSIC research team. The study has been developed in the framework of the European project PRIMA FlatBreadMine, led by Patricia LeBail at the National Institute for Agronomic Research (INRA) in France.   Reference In the media Maria Santamaria, Maria Ruiz, Raquel Garzon, Cristina M. Rosell. ***Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties.*** *International Journal of Food Science & Technology*. DOI: [https://doi.org/10.1111/ijfs.17441](https://urldefense.com/v3/__https:/doi.org/10.1111/ijfs.17441__;!!D9dNQwwGXtA!TXJ07tPKfaC5-chbk1mDyY8jlhQ4iEWw5YXoKJu0-juhEULPKdP_--mj4xeIhWyRH6d9eN_92WF-Ra44pYmqxMle-OM$) [https://delegacion.comunitatvalenciana.csic.es/incluir-vegetales-deshidratados-en-el-pan-mejora-sus-propiedades-nutricionales-segun-un-estudio-del-csic/](https://delegacion.comunitatvalenciana.csic.es/incluir-vegetales-deshidratados-en-el-pan-mejora-sus-propiedades-nutricionales-segun-un-estudio-del-csic/) [https://www.rtve.es/noticias/20240913/incluir-vegetales-deshidratados-pan-mejora-propiedades-nutricionales-segun-estudio-del-csic/16247445.shtml](https://www.rtve.es/noticias/20240913/incluir-vegetales-deshidratados-pan-mejora-propiedades-nutricionales-segun-estudio-del-csic/16247445.shtml)  [https://www.servimedia.es/noticias/incluir-vegetales-deshidratados-pan-plano-mejora-propiedades-nutricionales/1410252415](https://www.servimedia.es/noticias/incluir-vegetales-deshidratados-pan-plano-mejora-propiedades-nutricionales/1410252415)      ### Recent Posts [![PCUV](https://news.pcuv.es/hubfs/icons/logo.svg)](https://www.pcuv.es/en/home) ## Subscribe to our **newsletter** - Get to know us - [Parc Científic](https://www.pcuv.es/en/conocenos) - [FPCUV](https://www.pcuv.es/en/fpcuv/) - [Transparency Portal](https://www.pcuv.es/en/portal-de-transparencia) - --- Services - [Infrastructures and spaces](https://www.pcuv.es/en/servicios/espacios-para-empresas) - [Support for companies and startups](https://www.pcuv.es/en/servicios/apoyo-a-emprededor-empresas) - [Networking](https://www.pcuv.es/en/servicios/networking-empresas/) - [UV services](https://www.pcuv.es/en/servicios/servicios-uv) - [Training](https://www.pcuv.es/en/servicios/formacion/) - [Networks](https://www.pcuv.es/en/servicios/redes/) - Establishing in the park - [Establishing in the park](https://www.pcuv.es/en/instalarse-en-el-parc/) - --- Companies - [The park's companies](https://www.pcuv.es/en/empresas) - [Company directory and search engine](https://www.pcuv.es/en/directorio-buscador-empresas) - Sectors - [Biotechnology, agrifood, medicine and health](https://www.pcuv.es/en/empresas-biotecnologia-medicina-salud) - [Information and communication technologies ICT](https://www.pcuv.es/en/empresas-tecnologias-informacion-comunicacion-tic) - [Energy and environment](https://www.pcuv.es/en/empresas-energia-y-medio-ambiente) - [Advanced services](https://www.pcuv.es/en/empresas-servicios-avanzados) - [Industry, materials and nanotechnology](https://www.pcuv.es/en/empresas-industrial-materiales-nanotecnologia) - [Research Institutes](https://www.pcuv.es/en/institutos-de-investigacion) - PCUV News - [News](https://news.pcuv.es/en/) - [Calendar](https://www.pcuv.es/en/agenda-eventos/) - [Park projects](https://www.pcuv.es/en/proyectos-del-parc/) - [Publications](https://www.pcuv.es/en/publicaciones/) - [Ebooks](https://www.pcuv.es/en/ebooks/) - [Podcasts](https://www.pcuv.es/en/podcasts/) - ![](https://news.pcuv.es/hubfs/icons/location-f.svg)[How to get to the park](https://www.pcuv.es/en/contacto#map) - --- [Contact](https://www.pcuv.es/en/contacto) - --- [Internal information channel](https://pcuv.es/en/canal-interno-de-informacion) - - - - - - --- ©2026 Parc Científic de la Universitat de València - [Cookies policy](https://www.pcuv.es/en/politica-cookies) - [Privacy policy](https://www.pcuv.es/en/politica-privacidad) - [Legal notice](https://www.pcuv.es/en/aviso-legal-web)