Abstract
AbstractThe population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.
Highlights
The food industry, like lots of other industry, is constantly changing, due to the newer trends, food intolerances and different illnesses, which occur in the world
We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products
The post-hoc test showed that the brown rice and the millet sample’s water content value was different
Summary
The food industry, like lots of other industry, is constantly changing, due to the newer trends, food intolerances and different illnesses, which occur in the world. These changes sometimes mean big challenges, they provide opportunities to develop new, diversified and healthier foods. According to Singh et al (2018) this number is even higher nowadays. They found that the presence of the sensitivity in global is 1.4% based on serological tests and 0.7% based on biopsy
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
