Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making
- 1 Departement of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
- 2 Deptartment of Food Science and Biotechnology, College of Agriculture, University of Baghdad, Baghdad, Iraq;
- 3 Applide Science Department, Al-Huson University Collage, Al-Balqa Applied University, Al-Huson, Jordan.
- 4 Departement of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
- 5 Departement of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
Abstract
Coeliac disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently, the cereal products designed to meet the requirements of CD patients, especially gluten-free bread, are scarce, of low quality and poor flavor. Therefore, preparation of high quality and affordable bread for coeliac patients was the main objective of this study. Three kinds of gluten-free bread were prepared, in which wheat flour was substituted with rice and corn flour at a ratio of 5:1, respectively. Gluten was substituted using different hydrocolloids: 1% xanthan and 1% carrageenan (Mix A), GFB A; 1% xanthan and 1% pectin (Mix B), GFB B; and 1% carrageenan and 1% pectin (Mix C), GFB C. These three types of bread were compared to control bread produced from wheat flour (WB). Sponge and dough method with some modifications was used to produce the bread samples with a developed formula (0.8% yeast, 4.0% sugar, 2% salt, 7.0% shortening, 2.0% non-fat dry milk, and 1% sodium stearoyl lactylate (SSL)). Determination of the chemical composition, rheological properties and physical characteristics, as well as sensory evaluation of the bread samples, was undertaken. Results showed that the moisture content of WB bread (control) was significantly lower than that of all types of gluten-free bread, and there was no significant difference in ash, protein, and lipid contents among the gluten-free bread samples. GFB A, GFB B and GFB C displayed no significant differences in their specific volumes. The sensory evaluation showed that GFB C received the lowest sensory evaluation score. Therefore, GFB A and GFB B were the best gluten-free samples.
- American Gastroenterological Association, “Medical Position Statement: Celiac Sprue,” Gastroenterology, Vol. 120, No. 6, 2001, pp. 1522-1525. doi:10.1053/gast.2001.24055
- P. H. R. Green, “The Many Faces of Celiac Disease: Clinical Presentation of Celiac Disease in the Adult Population,” Gastroenterology, Vol. 128, No. , 2005, pp. s74-s78. doi:10.1053/j.gastro.2005.02.016
- V. Kumar, R. Cotran and S. Robbins, “Robbins Basic Pathology,” 7th Edition, Saunders Murray, Philadelphia, 2003.
- A. Rubio-Tapia and J. A. Murray, “The Liver in Celiac Disease,” Hepatology, Vol. 46, No. 5, 2007, pp. 1650-1658. doi:10.1002/hep.21949
- R. Sturgess, P. Day, H. J. Ellis, J. E. Lundin, H. A. Gjertsen, M. Kontakou and P. J. Cielitira, “Wheat Peptide Challenge in Celiac Disease,” Lancet, Vol. 343, No. 8900, 1994, pp. 758-761. doi:10.1016/S0140-6736(94)91837-6
- J. J. Connon “Celiac Disease,” In: M. E. Shils, M. Shike, C. A. Ross, B. Caballero and R. J. Cousins, Eds., Modern Nutrition in Health and Disease, 10th Edition, Lippincott Williams & Wilkins, Philadelphia, 2006, pp. 1219-1226
- E. N. Whitney, C. B. Cataldo, L. K. DeBruyne and S. R. Rolfes, “Nutrition for Health and Health Care,” 2nd Edition, Wadsworth Thomson Learning, New York, 2001.
- J. Ridgwell and J. Ridway, “Food around the World,” Oxford University Press, Oxford, 2000.
- A. Amr, “A Preliminary Study of Arab Middle Eastern Bread with Reference to Jordan,” Dirasat, Vol. 15, No. 10, 1988, pp. 81-98.
- S. Ayoub and S. Knight, “Nutritional and Sensory Evaluation of Pita Bread ‘Arabic Bread’ Supplemented with Provesteen-T ‘Single-Cell Protein’,” Ecology of Food and Nutrition, Vol. 25, No. 2, 1991, pp. 169-174. doi:10.1080/03670244.1991.9991164
- E. Gallagher, T. R. Gromley and E. K. Arendt, “Crust and Crumb Characteristics of Gluten Free Breads,” Journal of Food Engineering, Vol. 56, No. 2-3, 2003, pp. 153-161. doi:10.1016/S0260-8774(02)00244-3
- C. Marco and C. M. Rosell, “Breadmaking Performance of Protein Enriched, Gluten-Free Bread,” European Food Research and Technology, Vol. 227, No. 4, 2008, pp. 1205-1213. doi:10.1007/s00217-008-0838-6
- M. McWilliams, “Foods: Experimental Perspectives,” 3rd Edition, Merrill, 1997
- L. S. Aziz and S. S. Abdul-Hussain, “Production of Non-Gluten Bread,” Iraqi Journal of Science and Agriculture, Vol. 30, No. 2, 1999, pp. 513-521.