Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product

AbstractThe population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

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Physicochemical Properties and Sensory Quality of Gluten-free Brown Rice Pasta Enriched with Egg White Protein

The Journal of King Mongkut s University of Technology North Bangkok ◽

10.14416/j.kmutnb.2018.04.004 ◽

2018 ◽

Author(s):

Phantipha Charoenthaikij ◽

Apichaya Prommin ◽

Atitaya Suratananun ◽

Teerarat Itthisophonkul ◽

Phisut Naknaen ◽

...

Keyword(s):

Physicochemical Properties ◽

Sensory Quality ◽

Brown Rice ◽

Egg White ◽

Gluten Free ◽

Egg White Protein

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Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

Food and Bioprocess Technology ◽

10.1007/s11947-011-0651-2 ◽

2011 ◽

Vol 5 (1) ◽

pp. 385-390 ◽

Cited By ~ 14

Author(s):

Alexandra Kiskini ◽

Maria Kapsokefalou ◽

Stavrianos Yanniotis ◽

Ioanna Mandala

Keyword(s):

Sensory Quality ◽

Gluten Free ◽

Iron Fortification

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A SHORT REVIEW GLUTEN FREE FOODS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v5.i4rast.2017.3294 ◽

2017 ◽

Vol 5 (4RAST) ◽

pp. 1-6

Author(s):

Chandralekha ◽

Amar Sankar ◽

R.C. Chandni ◽

A. V. Raghu

Keyword(s):

Celiac Disease ◽

Sensory Quality ◽

Wheat Gluten ◽

Short Review ◽

Bakery Products ◽

Gluten Free ◽

Free Products ◽

Main Protein ◽

Main Component

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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