Chemical Composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

Hassan, Enayat Mahmoud; Fahmy, Hany Aziz; Magdy, Shimaa; Hassan, Magda Ibrahim

doi:10.21608/ejchem.2020.28290.2597

Chemical Composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

Document Type : Original Article

Authors

¹ Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

² Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ejchem.2020.28290.2597

Abstract

Preparation and evaluation of acceptable gluten-free Fino bread (pearl millet, rice and corn flours) were targeted. Rheological properties of six blends were determined by Mixolab and Alveograph. Sensory evaluation of bread samples was done by ten mothers. The most acceptable samples were selected for chemical, antioxidant, texture, physical, microbial analysis and sensorial evaluation by 20 celiacs from Abu-Rish children’s hospital. Pearl millet flour has high protein and fiber (12.11 and 2.92 %, respectively), low carbohydrate (77.88 %), high minerals content, high antioxidant activity (55.31 %), high phenols and flavonoids (474.29 mg Gallic/100 g and 80.43 mg quercetin/100g, respectively) compared to corn or rice flours. High dough stability was in the M.R.RS blend (34 g millet, 34 g rice and 32 g rice starch). The highest P (resistance to extension), and the lowest L values (dough extensibility) were found in the M.R.C.RS blend (23 g millet, 23 g rice, 23 g corn and 31 g rice starch). Mothers preferred M.R.RS.E bread (M.R.RS+18g Egg), while their children preferred the same formula without egg (M.R.RS). The M.R.RS.E sample had the highest protein, fiber and mineral (Ca, Zn) contents. It was the largest specific volume (3.41 cmᶾ/g) and high freshness (404.89). This work achieved the goal by making acceptable gluten-free Fino bread using local materials with appropriate nutritional value for celiac patients.

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