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Paper Information

Journal:   JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY   2012 , Volume 1 , Number 2; Page(s) 117 To 128.
 
Paper: 

UTILIZATION OF MAIZE AND CHICKPEA FLOUR FOR GLUTEN-FREE BREAD MAKING

 
 
Author(s):  ROSTAMIAN M., MILANI J.*, MALEKI G.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY, SARI
 
Abstract: 

Preparation of Gluten-free bread using gluten-free cereals appears to be necessary for people with Celiac disease in which the patients suffers from gluten sensitivity. For this purpose, blends of corn and chickpea at concentrations of 80/20, 60/40, 40/60 and 20/80 with 3% HPMC gums to provide this type of bread was studied. For quality evaluation of breads, some factors such as; specific volume, density, oven spring, shape index (height/width ratio), porosity, texture analysis and microstructure were studied. The texture and microstructure of samples were investigated within first & second days and 24 hours after cooking, respectively. Overall, by making gluten-like network in the bread crumb, chickpea flour was able to increase the specific volume, oven spring, shape index and porosity, and decreased the gluten-free bread density accordingly. Chickpea flour increases moisture content of the gluten-free bread and decreases hardness of the bread crumb as the result. According to all performed tests, it was shown that a formulation of 20% maize flour with+80% chickpea flour has greatest effect on improving the quality.

 
Keyword(s): CHICKPEA, GLUTEN-FREE BREAD, HPMC, MAIZE, MICROSTRUCTURE
 
References: 
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