TY - JOUR
T1 - Quality evaluation of gluten-free danish bread employing different flours and starches
AU - Salvador, Espino Manzano
AU - Norma, Güemes Vera
AU - Jorge, Chanona Pérez José
AU - Aurea, Bernardino Nicanor
AU - Pablo, Hernández Uribe Juan
AU - Araceli, Castañeda Ovando
AU - Javier, Piloni Martini
AU - Ernesto, Alanís García
N1 - Publisher Copyright:
© 2018, Japanese Society for Food Science and Technology.
PY - 2018
Y1 - 2018
N2 - Coeliac disease has recently attracted interest in food science research. In search of gluten-free (GF) bread with good quality and nutritional value, several sources have been used in the formulation of GF composite flours. The goal of the present work was to study the textural and physical properties as well as the nutritional and sensory characteristics of GF Danish bread made with composite flour based on a mixture of flours and starches. First, we identified the optimal GF formulation by experimental orthogonal design. Regarding bread quality, optimisation of the doughs positively affected the textural and physical parameters of the bread. Moreover, some nutritional values were improved by increasing the ash and slowly digestible starch, and these breads had higher total phenol content and antioxidant capacity. In sensory analysis, the optimized breads received higher scores for flavour, aroma and overall acceptance attributes from the panellists.
AB - Coeliac disease has recently attracted interest in food science research. In search of gluten-free (GF) bread with good quality and nutritional value, several sources have been used in the formulation of GF composite flours. The goal of the present work was to study the textural and physical properties as well as the nutritional and sensory characteristics of GF Danish bread made with composite flour based on a mixture of flours and starches. First, we identified the optimal GF formulation by experimental orthogonal design. Regarding bread quality, optimisation of the doughs positively affected the textural and physical parameters of the bread. Moreover, some nutritional values were improved by increasing the ash and slowly digestible starch, and these breads had higher total phenol content and antioxidant capacity. In sensory analysis, the optimized breads received higher scores for flavour, aroma and overall acceptance attributes from the panellists.
KW - Bread quality
KW - Danish bread
KW - Gluten-free
KW - Nutrients
KW - Orthogonal design
KW - Sensory analysis
UR - http://www.scopus.com/inward/record.url?scp=85055828309&partnerID=8YFLogxK
U2 - 10.3136/fstr.24.785
DO - 10.3136/fstr.24.785
M3 - Artículo
AN - SCOPUS:85055828309
SN - 1344-6606
VL - 24
SP - 785
EP - 794
JO - Food Science and Technology Research
JF - Food Science and Technology Research
IS - 5
ER -