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Advisor(s)
Abstract(s)
Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96. This bread presented high density (0.38 g/ cm3) comparing to regular bread (0.25 g/ cm3), being these results reinforced by image analysis of alveoli. GFB was whiter, with less color intensity, meaning that a* and b* color parameters were lower than control, which was confirmed by sensorial evaluation results. GFB was soft and easily chewable (75.0 N and 70.0 N, respectively for hardness and chewiness), which, once again, was corroborated by the sensorial results. The overall assessment done by the consumer panellist to GFB was 4.1 (on a scale from 1 to 10), while the control bread presented 5.5. It could be concluded that the new flour formulation is suitable for GFB production, with characteristics comparable with the regular bread.
Description
Keywords
Wheat Gluten-free Physicochemical characteristics Sensorial properties
Citation
Correia, P., Fonseca, M.F., Batista, L. M. & Guiné, R.P.F. (2017). Gluten-free bread: a case study. in Abstract Book and Proceedings of 3rd International Conference on Food and Agricultural Engineering (ICFAE), Budapeste, Hungary, pp. 19.