QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD

• Main Authors: Petra Dvořáková, Iva Burešová, Stanislav Kráčmar
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2013-02-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: celiac disease; rice; buckwheat; bread quality
• Online Access: http://www.jmbfs.org/wp-content/uploads/2013/06/23_jmbs_dvorakova_fbp_f_.pdf

In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry) is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30%) between the samples FO 1090 (166.7 cm3) and FO 9010 (216.7 cm3). The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100) to 91.3 N (FO 1090). Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0) was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3%) was found between the check sample F 100 (88.3) and FO 1090 (49.7).