Formulations and quality characterization of gluten-free Egyptian balady flat bread

Taha, Rania H.; Yousif, E.I.; Gadallah, Mohamed G. E.; Alawneh, Afnan

doi:10.1016/j.aoas.2013.01.004

Cited by 32 publications

(35 citation statements)

References 19 publications

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“…In case of rice based gluten free bread 0.5% diacetyltartatic acid ester of mono-and diglycerides combined with 0.5% xanthan guar gum blend or xanthan locust bean gum blend provided the best bread, with good volume and crumb texture and the highest scores for texture acceptability. 0.5% diacetyltartatic acid ester of mono-and diglycerides combined with 0.5% xanthan guar gum blend or xanthan locust bean gum blend provided the best bread, with good volume and crumb texture and the highest scores for texture acceptability (Mahmoud et al, 2013).…”

Section: Sensory Quality Characteristics Of Biscuitsmentioning

confidence: 99%

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Thejasri¹,

Hymavathi²,

Roberts³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Sensory Quality Characteristics Of Biscuitsmentioning

confidence: 99%

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Thejasri¹,

Hymavathi²,

Roberts³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Color is one of the most important quality attributes of flat bread [49] color measurements of the flat bread are illustrated in Table 4 …”

Section: Color Measurements Of Flat Breadmentioning

confidence: 99%

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

Aly¹,

Seleem²

2015

FNS

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In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this study were cassava flour, rice flour, extruded soy protein (ESP) and pumpkin powder. Four levels of ESP were used for production of flat bread and biscuits: 2.5%, 5%, 7.5% and 10% for flat bread and 5%, 10%, 15% and 20% levels for biscuits. Results of flat bread samples showed that protein, fat, ash and fiber contents increased in all samples as increasing the level of ESP. Flat bread at level 10% ESP had the highest value of β-carotene. Alkaline water retention capacity (AWRC) at zero time and 24 h of flat bread storage had high values for levels 2.5% and 5% ESP. Water holding capacity (WHC) increased insignificantly by increasing the level of ESP. Color measurements revealed that the lightness decreased and the redness increased with increasing the level of ESP. Sensory evaluation of flat bread revealed that 2.5% followed by 5% ESP level had high score of overall acceptability. Physical properties of biscuits indicated that as the level of ESP increased the diameter, thickness, volume and specific volume decreased. Biscuits sample with 20% ESP had the highest values of protein, fat, ash and fiber but the lowest in total carbohydrates. Also β-carotene and vitamin A content increased in biscuit samples. Caloric values of biscuits in all treated samples were lower than control. Lightness decreased while redness increased with increasing the level of ESP. Data of texture profile analysis (TPA) showed that hardness and adhesiveness (g) increased as ESP level increased. Sensory evaluation of biscuits showed that addition of ESP at 20% level decreased significantly texture score from 9.51 to 6.61 (P < 0.05) but insignificantly affected the other sensory scores.

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“…Bu protein, hamur sisteminde arzu edilen tekstürü ve hacmi elde etmek için gaz muhafaza etmede de gereklidir (Mahmoud et al, 2013).…”

Section: Introductionunclassified

“…Böyle bir diyet ile ince bağırsaktaki hasarın tam iyileşmesi ve beslenme açıklarının düzeltilmesi ile semptomların çözüme kavuşturulması sağlanabilir (Hill et al, 2002). Çölyak hastalarının sayısının artması ile glutensiz ürünlere ihtiyaç duyulmaktadır (Mahmoud et al, 2013). Özellikle ticari olarak temin edilen glutensiz ürünler düşük kalitededir.…”

Section: Introductionunclassified

Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients

Hayit¹,

Gül²

2017

jist

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ÖZET: Çölyak hastalığı, gluten intöleransı olan bireylerde gluten tüketimi ile oluşan kronik bağırsak hastalığıdır. Çölyak hastalarının tek tedavi yöntemi; hasta hayatından ömür boyu gluten ve gluten içeren tüm gıdaların çıkarılmasıdır. Dolayısıyla bu hastaların buğday ve buğday ürünlerini tüketmesi yasaktır. Ekmek toplumumuzun vazgeçilmez bir gıdası olarak değerlendirildiğinde bu hastalara yönelik glutensiz ekmek üretimi bir zorunluluk olmaktadır. Buğday ununda bulunan gluten hamur oluşumunda ve ekmek üretiminde yapıdan sorumlu, ekmek kalitesini belirleyen esas bileşendir. Buğday ekmeğinin hacimli, elastik özellikte, kendine has tat ve kokuya sahip olmasının başlıca nedeni glutendir. Glutenin yerinin doldurulamaması; glutensiz ekmek üretiminin zor olmasına sebep olmaktadır. Glutensiz ekmek üretiminde pirinç, mısır, soya fasulyesi, yerfıstığı, nohut gibi gluten içermeyen tahıl ve baklagil unları veya nişastaları ile karabuğday, kinoa, amarant gibi tahıl benzeri ürünlerin unları kullanılmaktadır. Bunların yanında hamur yapısının oluşturulması, ekmek kalitesinin arttırılması için enzimler, gamlar, protein izolatları, asitler, yapı sağlayıcılar formüle dahil edilebilmektedir. Halen çölyak hastaları için ekmek üretiminde belirlenen sabit bir formülasyon bulunmamaktadır. Üretilen ekmeklerde gözlemlenen hacim azlığı, tekstür sertliği, lezzet kaybı, besin içeriğindeki düşüklüğü ve hızlı bayatlama prosesi üzerinde çalışmalar devam etmektedir. Bu çalışmada; çeşitli araştırıcılar tarafından glutensiz ekmek kalitesini arttırmaya yönelik yapılan çalışmalar derlenmiştir. Böylece bu konuda daha ileri araştırma yapmak isteyenlere ışık tutulmaya çalışılmıştır.Anahtar kelimeler: Ekmek, çölyak, kalite, glutensiz ekmek ABSTRACT: Celiac Disease is a chronic istestinal disease where the ingestion of gluten leads to damage in people with gluten intolerance. The only treatment for celiac disease is lifelong adherence to gluten-free diet. Thus, people with celiac disease are strictly forbidden to consume wheat and wheat products. It is imperative to produce glutenfree bread for celiac disease patients as bread is an essential part of the diet of our community. Gluten, available in wheat flour, is the main component that regulates the dough and bread formation and that determines the quality of the bread. Gluten makes wheat bread sizable and stretchy as well as with a unique flavor and odor. The inability to replace gluten in bread makes gluten-free bread production almost impossible. Gluten-free cereals and legume flours or starches like rice, corn, soy beans, peanut and chickpea as well as cereal-like products like buckwheat, quinoa and amaranth flours are used in gluten-free bread production. Besides these, several enzymes, gums, protein isolats, acids and structure providers are also added into the formula. A permanent bread formula for celiac disease still lacks. Efforts to settle challenges like lack of size and flavor, texture toughness as well as low nutritive value and rapid staling observed in the gluten-free breads are still ...

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Formulations and quality characterization of gluten-free Egyptian balady flat bread

Cited by 32 publications

References 19 publications

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder

Celiac Disease and The Quality Characteristics of Produced Bread for Celiac Patients

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