Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Abstract

Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences (p<0.05) were found in loaf density, specific volume, color (crust L∗ and b∗; crumb L∗, a∗, and b∗), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences (p<0.05) between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

“…In recent times, breadfruit flour has been gaining interest for its multi-faceted use in various vegan and gluten-free industrial food applications ( 24 ). Its taste preference amongst consumers has been rising ( 25 ).…”

Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

“…Though the blend muffins had a significantly higher hardness value than the rest of the muffins, the WH and UP flour muffins were not significantly different and had the lowest hardness values suggesting the BF likely contributed to the hardness increase. An increase in hardness in bread was observed when increased concentration of breadfruit flour was used (Clark & Aramouni, 2018). It has also been determined that the addition of fibre can lead to a chewier and gummier texture in baked goods (Feili, 2013).…”

“…Previous studies have successfully used blends containing breadfruit flour in various bakery applications including snack bars (Nochera & Ragone, 2016), donuts (Oke et al ., 2018), biscuits (Cáceres et al ., 2018) and bread (Clark & Aramouni, 2018). Unripe plantain flour blends have also been used in studies on breads (Sarawong et al ., 2014; Gutiérrez, 2018), cookies (García‐Solís et al ., 2018) and sponge cakes (Segundo et al ., 2017).…”

Produção e caracterização de pão de forma obtido por processo rápido

“…Os níveis iniciais de fermento químico e gordura para compor o delineamento experimental foram baseados nas pesquisas de El-Dash, Campos e Germani (1994), Veluppillai, Nithyanantharajah, Vasantharuba, Balakumar e Arasaratnam (2010) e Clark (2016. Os níveis iniciais do extrato flavorizante de pão foram baseados em 10 testes preliminares.…”

“…Autores como Veluppillai, et al (2010) que ao estudarem a otimização do preparo de pães com misturas de farinha de trigo e farinha de arroz maltada obtiveram um valor máximo de 17,68 cm 3 /g e Santos et al (2018) que alcançaram um valor de 16,11 cm 3 /g em suas pesquisas com farinha integral enriquecida com subproduto do mamão. Porém, resultados similares aos do presente trabalho foram publicados por Clark (2016), com 6,76 cm 3 /g em pães elaborados com 50% de farinha de trigo, 50% de farinha de fruta pão e fermento químico na proporção de 15%. E por Aplevicz (2013) que apresentou uma variação no volume específico de 3,82 a 8,92 cm 3 /g ao verificar a influência do tempo de fermentação e da massa madre nas características do produto.…”