Production of free-gluten bread from some cereal crops

Abstract

Bread is an important source of nutrition around the world. But there are a large number of people have gluten sensitivity which found in wheat and barley, so the manufacture of bread from free- gluten cereal is essential for these people. This study concerned with the production of free- gluten flat bread using corn and rice, in addition to a new crop that has recently cultivated in Egypt, which is the quinoa crop due to its high nutritional value and free of gluten. Flat bread was produced using mixture of 100% extraction rate of quinoa, 100% extraction rate of white rice flour and 97% extraction rate of yellow corn flour. Blends were prepared by adding them in different proportions. Physicochemical properties were studied using chemically analyzed for both row materials and different blends. The sensory evaluation and the staling were conducted to the flat bread in order to determine the best blend. By studying the sensory evaluation and the staling, it became clear that the blends of quinoa flour supplemented by white rice flour is the best. On the other hand, the increasing of the ratio of the yellow corn in the blends leads to decreasing the freshmen of the flat bread. While, the existence of the white rice flour in the blends decreases the effect of the yellow corn flour.