Abstract
Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.
Highlights
Celiac disease is a severe genetic autoimmune disorder, caused by a dietary intolerance to gluten proteins found in all wheat types and closely related cereals such as barley and rye [1, 2, 3]
Specific volumes of glutenfree breads containing rice flour showed higher value than the findings reported by Matos et al [10] in which their rice-based breads incorporated with different protein sources had specific volume of 1.54 cm3/g
This finding shows that rice flour could be a good flour substitute for wheat flour in producing gluten-free bread
Summary
Celiac disease is a severe genetic autoimmune disorder, caused by a dietary intolerance to gluten proteins found in all wheat types and closely related cereals such as barley and rye [1, 2, 3]. Gluten-free products, especially bakery products, were initially designed for celiac patients. Celiac patients must avoid the oral ingestion of gluten [13] and gluten-free food products must be produced in such a way as to provide the conditions appropriate to the legislation and the amount of gluten must not exceed the amount specified in quality assurance legislations [14]. The production of high-quality gluten-free products made from ingredients other than wheat flour brings together major technological challenge and poor nutritional attributes [15]. Some novel techniques; such as usage of pseudocereals, flours of different legumes and flours of fruits and vegetables, hydrocolloids, emulsifiers, and applying different processing techniques such as; combination of infrared–microwave baking and extrusion cooking are often used to overcome these problems and to become better the quality of gluten-free food products [17]. Bread is considered a staple food worldwide [18, 19]
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