:: Volume 12, Issue 1 (Spring 2017) ::
2017, 12(1): 59-68 Back to browse issues page
Formulation Optimization of Gluten-free Bread based on Quinoa, Corn and Rice Flour
S Ghasemzadeh, B Nasehi Dr , M Noshad
Ramin University of Agriculture and Natural Resources of Khuzestan
Abstract:   (4239 Views)

Background and Objectives: Patients with celiac disease should avoid consuming products that contain gluten. Therefore, planning to produce gluten-free products, especially bread, as well as improving their quality is important. In this study, the effect of quinoa flour as a rich source of fiber, minerals and Lysine on the quality characteristics of gluten-free bread based on rice flour was studied.

Materials and Methods: In this study the effects of three different treatments including quinoa flour (0 to 30%), corn flour (0 to 30%) and xanthan gum (0 to 1. 5%) on the quality characteristics (color, texture, specific volume) and chemical content (moisture, ash, fat, crumb swelling) of gluten-free bread were investigated. The findings were modeled and analyzed with central composite design.

Results: The results showed the quadratic model fitted to response was significant (p≤ 0.05), and lack of fit for these models was non-significant (p> 0.05). Therefore, the model was approved for fitting information. Bread enrichment with quinoa flour caused improvements in the specific volume, moisture, ash, texture and color of the samples.

Conclusions: The results showed that quinoa flour usable for improving the quality of gluten-free bread. The formulation was optimized at 19.39% quinoa flour, 9.39% corn flour and 1.5% xanthan gum.

Keywords: Celiac, Quinoa, Xanthan


Keywords: Celiac, Quinoa, Xanthan
Full-Text [PDF 4621 kb]   (6460 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/03/8 | Accepted: 2016/07/25 | Published: 2017/03/13

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Volume 12, Issue 1 (Spring 2017) Back to browse issues page