Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches
Salvador Espino-ManzanoNorma Güemes-Vera José Jorge Chanona-PérezAurea Bernardino-NicanorJuan Pablo Hernández-UribeAraceli Castañeda-OvandoJavier Piloni-MartiniErnesto Alanís-García
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2018 Volume 24 Issue 5 Pages 785-794

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Abstract

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.

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© 2018 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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