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Pan bread production from gluten free materials for celiac disease
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Abstract: Gluten free bread was produced from pre-gelatinized corn flour. The effect of formulation gel from arabic gum ; corn starch ; sugar and whey protein at different percentage were studied. Also, the effect of fermentation time ; addition of fenugreek flour and emulsifier on quality of bread were also studied . Results indicated that the producing gel had significant effect on dough viscosity; crumb porosity and texture of the produced pan bread. The best fermentation time of gluten free bread was 90 min. Fenugreek flour had significant improve of bread quality until 1%, addition while when it increase to 1.5% cased taste off. The emulsifier concentrates also had greater effect of pan bread quality compared with control. The sensory evaluation of gluten free bread showed that 1% fenugreek flour and 2% emulsifier were more suitable to produced bread with good quality than other treatments were study.
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| Publication year |
2011
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| serial title |
Egypt. J. of Appl. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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