Soluble carbohydrates fingerprinting in commercial bread products using HPLC-RID: a comprehensive assessment of nutritional and technological variability

The nutritional quality of bread products is closely linked to their carbohydrate composition, as soluble carbohydrates determine both the immediate energy availability and the glycemic characteristics of the food. Quantitative characterization of individual sugars such as glucose, fructose, sucrose and maltose is important for evaluating the nutritional profile of bread and supporting the development of products aligned with speciffic dietary recommendations. The aim of this study was to characterize the soluble carbohydrate profile of a representative selection of bread products and to generate quantitative compositional data relevant to nutritional evaluation, food authentication, product development, quality control and bakery process optimization. Soluble carbohydrates were determined by high-performance liquid chromatography using a Prominence Shimadzu system equipped with a refractive index detector and an EC 250/4 Nucleodur 100–5 NH₂ RP column, under isocratic conditions employing an acetonitrile mobile phase (80:20, v/v) delivered at 1.0 mL min⁻¹. Baseline resolution of all target analytes was achieved within 10 min, enabling rapid and reliable quantification. Marked differences in soluble carbohydrate composition were observed among the investigated bread products, reflecting variations in raw materials, formulation and fermentation technology; sourdough-based products tended to exhibit lower concentrations of reducing sugars, whereas conventionally yeast-fermented breads displayed elevated levels of glucose and maltose, likely resulting from enhanced enzymatic starch degradation during processing. The proposed analytical approach provides a rapid and reliable tool for the characterization of bread products and contributes valuable compositional data for nutritional studies, bakery process optimization and food quality assessment. The composition and concentration of soluble carbohydrates, including glucose, fructose, sucrose and maltose, influence not only the nutritional value of the product but also its sensory properties, shelf life and glycemic response.