Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies

Abstract

The greater awareness of celiac disease, a gluten intolerance in the intestine, has increased demand for gluten-free products. Gluten is a protein that gives breads, cakes, cookies, and other wheat-flour-based baked goods structure. Gluten removal from a baked good formulation has a variety of effects on the finished product. This study examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked brownies. Quality parameters of baked brownies were water content, hardness, cohesiveness, springiness, gumminess, chewiness, and total plate count during storage. In this study, brewers’s rice has been investigated for use in the production of a finished product with quality parameters comparable to wheat-based baked brownies. Gluten-free baked brownies commonly has reduced shelf life as compared to wheat-based brownies during storage at room temperature and refrigerator. Water content of brownies has increased 71% after 2 weeks stored in room temperature and 55% after two weeks in refrigerator. The texture of brownies has been decreased approximately 17% in terms of hardness.