Sensory description of gluten‐free bread using rapid sensory methodologies

Abstract

AbstractThis paper describes the sensory profile of gluten‐free bread prepared with teff, sorghum and yacon flours, using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR) methods. The sorghum flour bread was characterised by porosity, reddish colour, bread and yeast aroma, crust hardness, floury and sour aroma, and unpleasant consistency. The teff flour bread was characterised by floury flavour, salty taste, grittiness and cereal aroma. The flavour attributes of both products were judged as ideal. The yacon flour bread was characterised as sweet aroma, softness, rubbery, unpleasant taste, chewiness, moistness, adhesiveness and bitterness. The attribute sweet taste was considered beyond the ideal and salty taste below the ideal. The flour‐mixed formulation was characterised by a pleasant aroma, chewiness and springiness. The attributes salty taste, sweet taste and softness were considered ideal. The mixture of these flours contributes to obtaining gluten‐free bread with better sensory characteristics than when using these flours alone.