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Preparation and Evaluation of Gluten-Free Low Carbohydrates Kaiser Bread.
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Abstract: From the point of an increasing demand for producing and improvement of gluten-free products. The objective of this study was to investigate this demand to produce of gluten-free low carbohydrates kaiser bread by asing gluten-free low materials such as sesame, pumpkin, sunflower and golden flax seed powder in the existence of karish cheese, and psyllium husks, affected the quality of GLKB, its chemical composition, physical measurements, color parameters, sensory evaluation, as well as its texture profile analysis, shelf life, and their representative of recommended dietary allowance for children (4-8y), males and females (31-50y). Rice flour (RF) was used to make the control kaiser bread, and the other ingredients in T1 were sesame powder and pumpkin powder (30, 20%), in T2 were sesame powder and sunflower powder (30, 20%) and in T3 were sunflower powder and flaxseed powder (30, 20%). 100% fresh cheese + 5% psyllium husks were added to each of the three samples. The results showed that all of the three formulations improved the kaiser bread quality by increasing loaf volume and crumb distribution, enhancing general appearance, taste, odor, sponge crust color, crumb color and distribution of crumb. In addition, there was a double increase in protein, fibre, minerals, and calories, with starch diminishing and carbohydrates.
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| Publication year |
2022
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| Pages |
504-515
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| Organization Name |
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| serial title |
Current Science International
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| Author(s) from ARC |
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| Publication Type |
Journal
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