Evaluation of Staling Rate and Quality of Gluten-Free Toast Breads on Rice Flour Basis

Mehri Mirzaei,Sara Movahed

doi:10.19026/rjaset.5.5109

Abstract

Bread is considered an important food product in most regions of the world there for it should contain required nutritional value and curative properties. Today the best way for prevention from this disease is to use a gluten- free diet among which we can refer to rice flour. Therefore in this research bread formulation lacking gluten on rice flour basis was presented which contained gum. The effect of adding к-Carrageenan and Carboxy Methyl Cellulose gums combined with Sodium Stearoyl-2-Lactilate (SSL) on quality of rice bread in terms of staling retardation was studied. The said gums at 2 different concentrations of 0.5 and 0.1% (weigh-weight, on flour basis) were used and the effects of their different levels on different properties of rice bread were evaluated separately and in combination form. Chemical tests measuring moisture, ash and protein content were performed on all bread samples followed by determination of staling rate through instrumental method (Instron machine) according to standard methods. The results of chemical tests carried on produced bread sample showed that K2 treatment had the highest moisture content; KC treatment had the most ash content; control treatment (W) showed the highest protein followed by KC treatment and rice control treatment (C) had the lowest amount of moisture, ash and protein. The results obtained from staling rate test instrumentally at time intervals of 24, 48 and 72 h after baking showed that at 3 time intervals C treatment had the highest staling rate and W, K<sub>2</sub> and C<sub>2</sub> treatments had the lowest staling rate, respectively.

Highlights

Nowadays many people suffer from celiac disease due to consumption of some grains which in turn caused by gluten protein present at the said grains
Chemical test of flour and bread samples: Chemical tests carried on rice flour with 3 replications included moisture
Increase in protein content of wheat toast bread compared with rice to as bread is attributed to higher amount of protein in wheat flour compared with rice flour Brites et al (2008)

Summary

Introduction

Nowadays many people suffer from celiac disease due to consumption of some grains (wheat, rye and oat) which in turn caused by gluten protein present at the said grains. Cellulose itself is a polymer of high molecular weight composed of βD-glucopironose units (1 → 4) while Carboxy Methyl Cellulose is a whit powder having no smell, taste and color. It can be suspended in cold and warm water and had functional properties such as: emulsifying, controlling viscosity, thickening, water retention, inhibiting crystal’s growth, stabilizing, adding adhesion and consistency, retaining colloidal state, high solubility in cold water, reforming product’s structure and texture as well as improving structural properties and toughness reduction (Asghar and Anjum, 2005)

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