Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

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• 作者：Anna-Sophie Hager (1)
  Anika Wolter (1)
  Mariko Czerny (2)
  Jürgen Bez (2)
  Emanuele Zannini (1)
  Elke K. Arendt (1) e.arendt@ucc.ie
  Michael Czerny (2)
• 关键词：Buckwheat – Oat – Teff – Sorghum – Quinoa – Rice
• 刊名：European Food Research and Technology
• 出版年：2012
• 出版时间：August 2012
• 年：2012
• 卷：235
• 期：2
• 页码：333-344
• 全文大小：928.1 KB
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• 作者单位：1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland2. Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany
• ISSN：1438-2385

文摘

Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristics were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality.