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Abstract
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Article Information:
Evaluation of Staling Rate and Quality of Gluten-Free Toast Breads on Rice Flour Basis
Mehri Mirzaei and Sara Movahed
Corresponding Author: Sara Movahhed
Submitted: May 30, 2012
Accepted: July 09, 2012
Published: January 01, 2013 |
Abstract:
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Bread is considered an important food product in most regions of the world there for it should contain
required nutritional value and curative properties. Today the best way for prevention from this disease is to use a
gluten- free diet among which we can refer to rice flour. Therefore in this research bread formulation lacking gluten
on rice flour basis was presented which contained gum. The effect of adding к-Carrageenan and Carboxy Methyl
Cellulose gums combined with Sodium Stearoyl-2-Lactilate (SSL) on quality of rice bread in terms of staling
retardation was studied. The said gums at 2 different concentrations of 0.5 and 0.1% (weigh-weight, on flour basis)
were used and the effects of their different levels on different properties of rice bread were evaluated separately and
in combination form. Chemical tests measuring moisture, ash and protein content were performed on all bread
samples followed by determination of staling rate through instrumental method (Instron machine) according to
standard methods. The results of chemical tests carried on produced bread sample showed that K2 treatment had the
highest moisture content; KC treatment had the most ash content; control treatment (W) showed the highest protein
followed by KC treatment and rice control treatment (C) had the lowest amount of moisture, ash and protein. The
results obtained from staling rate test instrumentally at time intervals of 24, 48 and 72 h after baking showed that at
3 time intervals C treatment had the highest staling rate and W, K2 and C2 treatments had the lowest staling rate,
respectively.
Key words: Carboxy methyl cellulose, celiac, к-carrageenan, toast bread, , ,
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Cite this Reference:
Mehri Mirzaei and Sara Movahed, . Evaluation of Staling Rate and Quality of Gluten-Free Toast Breads on Rice Flour Basis. Research Journal of Applied Sciences, Engineering and Technology, (01): 224-227.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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