Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design

Abstract

The study aimed to investigate effects of addition of hydrocolloids (guar gum, xanthan gum) and emulsifiers (sodium stearoyl 2 lactylate, glycerol monostearate) on the quality of formulated gluten free dough and flatbread. Simplex centroid design was employed for the purpose. Dough textural parameters (dough stickiness, dough strength, gumminess, elasticity) and flatbread characteristics (tear force, elasticity, hardness, chewiness, and resilience) were studied. Texture profile analysis was done for both dough and flatbread samples. These additives lead to enhanced properties of gluten free dough and flatbread. The optimum formulation for these hydrocolloids and emulsifiers contained guar gum (0.8%), xanthan gum (0.3%), glycerol monostearate (0.9%). This optimum formulation of additives produced gluten free dough and flatbread with better rheological and textural quality.