Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches

Coeliac disease has recently attracted interest in food science research. In search of gluten-free (GF) bread with good quality and nutritional value, several sources have been used in the formulation of GF composite flours. The goal of the present work was to study the textural and physical propert...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018, Vol.24(5), pp.785-794
Main Authors: Espino-Manzano, Salvador, Güemes-Vera, Norma, Chanona-Pérez, José Jorge, Bernardino-Nicanor, Aurea, Hernández-Uribe, Juan Pablo, Castañeda-Ovando, Araceli, Piloni-Martini, Javier, Alanís-García, Ernesto
Format: Article
Language:English
Subjects:
Acceptance
Antioxidants
Aroma
Autoimmune diseases
Bread
bread quality
Celiac disease
Danish bread
Design optimization
Flavor
Flour
Food processing
Food science
Gluten
gluten-free
nutrients
orthogonal design
Phenols
Physical properties
Quality assessment
sensory analysis
Sensory evaluation
Sensory properties
Starch
Starches
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Summary:Coeliac disease has recently attracted interest in food science research. In search of gluten-free (GF) bread with good quality and nutritional value, several sources have been used in the formulation of GF composite flours. The goal of the present work was to study the textural and physical properties as well as the nutritional and sensory characteristics of GF Danish bread made with composite flour based on a mixture of flours and starches. First, we identified the optimal GF formulation by experimental orthogonal design. Regarding bread quality, optimisation of the doughs positively affected the textural and physical parameters of the bread. Moreover, some nutritional values were improved by increasing the ash and slowly digestible starch, and these breads had higher total phenol content and antioxidant capacity. In sensory analysis, the optimized breads received higher scores for flavour, aroma and overall acceptance attributes from the panellists.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.24.785