Abstract
This work aimed to investigate the impact of Instant Controlled Pressure Drop (DIC) treatment on the technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF). Two DIC factors were used as independent parameters of a Design of Experiments (DoE); X1: DIC temperature ranged from 100 to 165°C which was rigorously correlated with the dry saturated steam pressure ranged between 0.1 and 0.7 MPa, and X2: the processing time ranged from 20 to 60 s. The main response (Y) was the specific Volume (Vsp) of the GFB. The statistical analysis was performed using the Response Surface Methodology (MSR) to study and optimize the DIC treatment effect on technological quality (Vsp) of the GFB. The breads crumb was characterized by image analysis. The GFB optimum from RFF was obtained with DIC steam pressure of 0.3 MPa (temperature of 132.5°C) for a short treatment time of 20 s. It provided the highest Vsp of 2.7 ± 0.04 cm3/g with an improvement of 10.20% than the GFB control and a great total number of alveoli. Hence, DIC treatment was an effective improvement mean of technological quality of GFB based on RFF for celiac patients. Key words: Instant controlled pressure drop (DIC), rice-field bean formula, gluten-free bread, design of experiments (DoE), specific volume, crumb structure.
Highlights
Celiac disease (CD) is considered as one of the most widespread gastro-intestinal diseases
DIC treatment was an effective improvement mean of technological quality of Gluten-Free Bread (GFB) based on Rice-Field bean Formula (RFF) for celiac patients
This study aimed to investigate and optimize the effect of DIC treatment on the technological quality of GFB based on RFF, with the objective of improving the situation of celiac patients
Summary
Celiac disease (CD) is considered as one of the most widespread gastro-intestinal diseases. Autoimmune response to gluten proteins in a genetically predisposed subject, characterized by nutriment malabsorption caused by the atrophy of intestinal mucosa (Lionetti and Catassi, 2011; Lebwohl et al, 2018). It touches approximately 1% of the world’s population with a great variation between countries (Makharia et al, 2011; Do Nascimento et al, 2017). The only treatment for CD is exclusively dietetic: a lifetime strict gluten-free diet, which entails removing any source of gluten containing in wheat, barley and rye and to substitute them by other gluten-free cereals such as rice and corn (O’Shea et al, 2014)
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