PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 2, Issue 4, November and December 2017, Page 117-118 PDF (257.09 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2017.176554 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| E. H. Mansour1; A. H. Khalil1; A. A. El-Bedawey1; Amal A. Atif2 | ||||
| 1Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 2Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| Abstract | ||||
| Wheat is an important part of the daily diet of millions of people but wheat products consumed in various forms are also responsible for food allergies. This investigation was carried out to study the ability of production of gluten – free bakery products from composite flour types, after study the effect of their chemical and rheological properties on the cupcake and fino bread quality. Utilization of legumes and germinated seeds (which are considered important sources of different nutrients) in gluten – free bakery production aimed to increase their nutritional and biological value. Some materials such as hydrocolloids and (gums) have been used to imitate the viscoelastic properties of gluten. The hedonic scores of all the cupcakes and fino bread were generally high indicating a strong (p ≤ 0.05) consumer appeal for wheat flour and some samples of composite flours. The results showed that cakes and fino bread produced from composite flours had excellent chemical composition and high biological values. From the results we could concluded that some of composite flours were suitable for cupcake and fino bread production. | ||||
| Keywords | ||||
| Mixolab profile; Mixolab simulator mode; Crust and crumb color; Alkaline water retention capacity and sensory properties | ||||
|
Supplementary Files
|
||||
|
Statistics Article View: 106 PDF Download: 254 |
||||
