Evaluation of mageu-based gluten-free bread loaf characteristics

Abstract

Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included specific volume (SV), loaf height, bake loss, crumb firmness, firming rate, onset of mould growth, sensory attributes: texture, crumb colour, crust colour, flavour and overall acceptability.Treatments included: control, with cooked maize flour (C1); bread with mageu and without hydrocolloids (C2); breads with mageu and the following − xanthan gum (XG); guar gum (GG); hydroxypropylmethylcellulose (HPMC) and carboxymethyl cellulose (CMC). Brown wheat bread (BB) was tested in texture measurement comparisons.Hydrocolloids optimized at 1.7% CMC; 0.5% XG; 1.7% GG and 0.8% HPMC (w/w in dough). CMC had significantly (p-value < 0.05) higher SV of 3.34 cm3/g; highest loaf height at 5.26 cm and GG the lowest bake loss (10.35%).Texture measurements indicated treatments were firmer than BB. Hydrocolloids increased bread firmness: GG being the firmest and C2 with the lowest firming rate.HPMC had significantly (p-value < 0.05) more mould free days than C1 and XG.Sensory evaluation indicated CMC was liked for flavour (6.70), crust colour (7.23), XG for texture (6.41), crumb colour (7.18) and overall acceptability (6.89).