Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches

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.