Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums

Subject Areas : Microbiology

H. Bagheri ¹ , M. Mohebi ² , A. Kocheki ³

1 - دانش آموخته کارشناسی ارشد تکنولوژی صنایع غذایی، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
2 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
3 - دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

Received: 2016-02-22 Accepted : 2016-02-22 Published : 2016-03-20

Keywords: Celiac, Gluten Free Bread, Godume Shahri Gum, Local Hydrocolloid, Sorghum,

Abstract :

Introduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free ofprolamin.Materials and Methods: This paper examines the effect of two different hydrocolloids,Qodume shahri (QSG) and xanthan gums (XG) at the concentrations of 0, 0.5 and 1% (w/wflour basis) on the rheological properties of dough and sensory characteristics of breadproduced from gluten free sorghum flour. The crumb cell structure was also studied usingdigital image analysis technique.Results: The results showed that the hydrocolloids QSG and XG had positive effects on thebread quality and sensory acceptability of fresh gluten free bread. The results indicated thatthe addition of either of the two cited hydrocolloids could improve the quality of the doughand bread produced.Conclusion: According to the results it might be concluded that Qodume shahri gum actsquite similar to xanthan gum. The work also indicated that the bread produced by wheat flourhas slightly higher acceptability by consumer as compared to the gluten free bread producedbut the production of latter is quite possible.