Extruded maize flour effect on the quality of gluten-free bread
2011
Ozola, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Klava, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Celiac disease is a common complex disease caused by a dietary intolerance to gluten proteins found in all wheat types and closely related cereals such as barley and rye (Heap, van Heel, 2009). The only effective treatment is a strict gluten-free diet throughout life (Gobbetti et al., 2003). Gluten-free breads often have poor crust and crumb characteristics, low quality, exhibit poor mouth feel and flavour (Katina et al., 2005, Gallagher et al., 2003). The aim of this research was to investigate the effects of extruded maize flour addition on quality of gluten-free bread. Four flour types (buckwheat, maize, rice, extruded maize) and six types of gluten-free breads made from buckwheat, maize and rice with or without extruded maize flour in various proportions were studied. The main quality parameters of gluten-free flour and breads were determined using the following methods: hardness with Texture analyser TA.XT. plus, moisture content with Precisa XM 120 at temperature 110±1 deg C, microstructure was observed using Zeiss ''Axioskop 40'' microscope and Axioskop 4.7 software. Results showed that extrusion of maize flour has an effect on the size of starch granules, bread moisture, hardness and pore equivalent diameter. After partial flour replacement with extruded maize flour, it is possible to obtain gluten-free bread with more regular, stabile and porous texture.
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