Chemical composition, Rheological, Organoleptical and Quality Attributes of Gluten-Free Fino Bread

Abstract

Preparation and evaluation of acceptable gluten-free Fino bread (pearl millet, rice and corn flours) were targeted. Rheological properties of six blends were determined by Mixolab and Alveograph. Sensory evaluation of bread samples was done by ten mothers. The most acceptable samples were selected for chemical, antioxidant, texture, physical, microbial analysis and sensorial evaluation by 20 celiacs from Abu-Rish children's hospital. Pearl millet flour has high protein and fiber (12.11 and 2.92 %, respectively), low carbohydrate (77.88 %), high minerals content, high antioxidant activity (55.31 %), high phenols and flavonoids (474.29 mg Gallic/100 g and 80.43 mg Quercetin/100g, respectively) compared to corn or rice flours. High dough stability was in the M.R.RS blend (34 g millet, 34 g rice and 32 g rice starch). The highest P (resistance to extension), and the lowest L values (dough extensibility) were found in the M.R.C.RS blend (23 g millet, 23 g rice, 23 g corn and 31 g rice starch). Mothers preferred M.R.RS.E bread (M.R.RS+18g Egg), while their children preferred the same formula without egg (M.R.RS). The M.R.RS.E sample had the highest protein, fiber and mineral (Ca, Zn) contents. It was the largest specific volume (3.41 cmᶾ/g) and high freshness (404.89). This work achieved the goal by making acceptable gluten-free Fino bread using local materials with appropriate nutritional value for celiac patients.

Nutritional Evaluation of Cookies Supplemented with Sweet Lupine Seeds and Proso Millet Seed Powders

“…Furthermore, the caloric values of SLSP, PMSP, and WF were 443.97, 405.15, and 404.36 (kcal/100 g). The obtained results are in agreement with those reported by AbdEl-Kader (2016), Himanshu et al (2018), Hassan et al (2020), and Mansour et al (2021).…”

“…Furthermore, SLSP and PMSP are significantly (p ≤ 0.05) higher than those of WF 72%. Similar data was previously reported by Abdel-Gawad et al ( 2020) and Hassan et al (2020). The results revealed that SLSP and PMSP are considered good sources of crude protein, ether extract, ash, and crude fiber total phenolics, flavonoids, and antioxidant activity compared with these compounds in WF 72%.…”

Quality evaluation of gluten-free flat bread prepared by using rice and millet flour

“…Gluten-free products are characterized by short shelf life, and it is a challenge to obtain products that are like wheat bakery products because it is free of gluten and water does not bind as strongly with starch as it does with gluten Demirkesen and Ozkaya (2020). Hassan et al. (2020) found that millet bread staling increased with increasing storage period.…”

“…In Egypt, bread is one of the main daily food in the Egyptian diets. The Egyptian children with CD suffer from a shortage of varied and suitable gluten-free bread to achieve their needs (Hassan et al, 2020;Saccotelli et al, 2017).…”

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

“…Numerous specific circumstances, including packaging, hygienic production procedures, storage conditions, and product turnover, might be to blame for these losses (Saranraj 2010). Pan bread spoilage is a major contributor to global food waste, with fungal growth accounting for roughly 60% of pan bread spoilage cases (Hassan et al, 2020). Table 7 presents the microbial load analysis of the pan bread samples (control, xanthan gum, 1% chia flour, 2% chia flour, and 3% chia flour) stored at room temperature for 12 days to assess their shelf life.…”