Preparation of some functional bakeries for celiac patients

Abstract

The present investigation was carried out to prepare gluten free biscuits with high quality for celiac patients. The chemical analysis as minerals, amino acids of raw materials was estimated. Also, chemical composition for gluten free biscuits blends was determined and results showed that protein, ether extract and fibre contents were higher in all samples prepared using cassava flour, quinoa flour and sweet potato flour than those samples prepared using cassava flour. Volume, length, spread ratio and width of gluten free biscuit blends B2, B3, B4 and B5 decreased but thickness and bulk density increased compared to cassava flour biscuits B1. All sensory characteristics of free gluten biscuits samples B2, B3, B4 and B5 prepared using cassava flour, quinoa flour, and sweet potato flour were somewhat higher than biscuits prepared from cassava flour B1. Finally, blends B2 and B5 had higher scores in sensorial evaluation, chemical analysis, and physical attributes.