جستجوی مقالات مرتبط با کلیدواژه « gluten-free bread » در نشریات گروه « کشاورزی »

Wheat bread is one of the most commonly used foods in the world. However, coeliac patients are not able to use wheat bread because they are gluten intolerant. The only treatment for them is to use a gluten-free diet. To examine the effects of hydrocolloid pectin (1.5 and 2.5%) and raisins essence (3% and 4%) on baking effect of gluten-free bread of setaia italica and oryza sativa flour mixture a completely randomized study design was used. The results showed that using pectin increased stability of the dough and decreased its softness level. Colorimetry study showed that the brightest color of bread crust was obtained with pectin containing samples. The highest volume and specific volume were obtained with pectin and raisins essence treatments. In addition, pectin and raisins essence lowered rigidness and stiffness of the samples at all concentrations, which delayed breads going stale. The highest effect was seen with 2.5% pectin and 4% raisins essence treatments. Stiffness of samples in these two treatments was not significantly different between the first 24hrs and 48hrs. In general, adding 2.5% pectin and 4% raisins essence to setaria italica and oryza sativa flour mixture led to a gluten-free bread with a higher quality.

 Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and as a result, improve the quality of the products obtained from them. Particle size can increase the quality of gluten-free products by affecting the physicochemical properties of flour during hydration. Dry heat treatment and moist heat treatment are common techniques for physical modification which, depending on the intensity of temperature and storage time, lead to the improvement of gluten-free products by modifying starch grains, aroma, and flavor, and reducing microbial load. Considering that the effect of rice flour particle size on the quality of gluten-free bread has not been studied so far, in the current research, by dividing rice flour into particles with sizes of 180, 150, and 125 microns and using moist and dry heat treatments, The possibility of improving the functional characteristics of rice flour and improving the quality characteristics of gluten-free bread were investigated.

 The content of moisture, pH, ash, and protein of rice flour was measured using AACC standard method (2000) and the total amount of starch was measured by the alkaline extraction method and the amount of starch damage was measured by non-enzymatic rapid method. To classify the size of the particles, waxy rice flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 2 hours and moist heat treatment with 25% humidity for 5 hours at a 110°C To produce gluten-free bread, the formulation used by Haghighat‐Kharazi (2020) was used with a slight change. Ingredients for gluten-free bread formulation for 100 grams of rice flour included 125 ml of water, 4.5 grams of sugar, 2 grams of salt, 6 grams of vegetable oil, 3 grams of yeast, and 2 grams of xanthan gum. Bread characteristics, which include weight loss, specific volume, oven spring, crumb crust ratio, shape index, porosity, crust and crumb color, and bread texture analysis were studied to evaluate the quality of bread. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of rice flour, and Duncan's multiple range test was used to compare the means at the 5% probability level.

 The results showed that the effect of particle size on weight loss, specific volume, oven spring, crumb to crust ratio, crust, and crumb color parameters, and bread texture was not significant (p>0.05). Regarding the sample volume index, C80 and DHT120 significantly had the lowest volume index (p<0.05). The HMT80-treated sample significantly increased the weight loss, and the moist heat-treated samples significantly increased the specific volume and the core to shell crumb (p<0.05). Sample treated with HMT 120 had the highest volume index. moist heat treatment and dry heat led to significantly decrease in brightness and an increase in the yellowness of the crust and crumb of the bread compared to the control sample, but there was no significant change in the amount of redness (p<0.05). Moist heat treatment samples had the lowest hardness and chewiness compared to the control sample and the dry heat treatment sample. In general, the sample obtained from 125-micron flour particle size and moist heat treatment led to the improvement of gluten-free bread quality.

Celiac disease is a chronic disorder and Intestinal lifelong genetic abnormality of the gut that results from eating gluten-containing cereals, and the only cure is gluten-free foods. This study aimed at Formulation optimization of gluten free bread using rice flour (100% control) and quinoa flour at three levels (20, 40 and 60%) and flour grass pea flour in three levels (10, 20 and 30 percent) Chestnut flour was used in three levels (30, 40 and 50%) was done as a substitute for rice flour. Design the experiments was done Mixed method using DX7 software. After sample preparation was performed physicochemical properties, porosity, hardness and extensibility using the Texture Analyzer, sensory evaluation and shelf-life, colorimetry was conducted by image processing. The results showed significant quadratic model fitted to answer (p<0/05) and the maximum amount of moisture (66/30 percent) and maximum specific volume and porosity are respectively 3/58 and 25/12, was obtained with decreasing of the quinoa flour and increasing of the grass pea flour and chestnut flour. The minimum amount of bread hardness (5/93n) was obtained with decreasing the of grass pea flour and increasing the of chestnut flour and maximum amount of general acceptance of bread increasing the of grass pea flour and the minimum value of this parameter happened with increases with the of quinoa flour, which was significantly different from the control sample and the model was approved for fitting information. The results showed that quinoa, chestnut and grass pea flours usable for improving the quality of gluten-free bread. The formulation was optimized at 27/69% quinoa flour, 30% grass pea flour and 42/31% chestnut flour.

The use of quinoa seeds and its derivatives in the bakery products formulation, in addition to improving the nutritional value of the final product, reduces dependence on plant sources with high water requirements such as wheat and rice, so in this study the effect of rice flour replacement by whole quinoa enzymatic malt at levels of 0, 2.5, 5, 7.5 and 10% on physicochemical and textural properties and internal structure of gluten-free bread was investigated. The results showed that by increasing the amount of quinoa malt (up to 10%) in the product formulation no significant effect on moisture content and water activity was observed. However, the firmness of the texture in 2 and 72h after baking increased by 10% of quinoa malt. Also, the specific volume and porosity of the product was reduced only at level of 10% of quinoa malt flour. On the other hand, by increasing the amount of quinoa malt flour, the enthalpy of the samples decreased (2 and 72h after baking), while the enthalpy increased with increasing product storage time. The results of crust color evaluation showed a decrease in the amount of L* value and an increase in the amount of a* and b* values by increasing the amount of malt flour in the formulation, which indicates more turbidity of the product. The results of images obtained by Scanning Electron Microscope showed the average values ​​of diameter and pore area of ​​the product decreased by addition quinoa malt. Finally, the panellists gave the highest overall acceptance score to three samples containing 0, 2.5 and 5% of quinoa malt, which indicates the improvement of quantitative and qualitative properties of the final product using enzymatic derivatives and gluten-free quinoa.

Celiac disease is the most common disease caused by gluten consumption and the only way to prevent it is to use gluten-free foods. The aim of this study was to optimization the formulation of gluten-free bread based on quinoa flour, laccase enzyme, and xanthan gum. For this purpose, the sensory properties and texture of bread under the influence of independent variables including quinoa flour (0-50%), xanthan gum (0-0.5%), and laccase enzyme (0-2 units of enzyme activity per gram of flour (U/g) were evaluated using the response level method based on the central composite design. Then some qualitative characteristics of gluten-free bread sample in optimal conditions were compared with the control sample (gluten-free bread containing rice and corn flours without quinoa flour, laccase enzyme, and xanthan gum) for 7 days of storage. The results showed that quinoa flour and laccase enzyme had a significant effect on sensory properties including crust color, porosity, taste, aroma, firmness, and overall acceptibility (p<0.05) of breads. While the effect of quadratic level of gum on overall acceptibility as well as the interaction of laccase enzyme and xanthan gum on bread firmness was significant (p<0.05). The optimal bread formulation consisted of 40% quinoa flour, 0.46% xanthan gum, and 2 U/g laccase enzyme. Comparison of the gluten-free optimal sample with the control gluten-free sample showed that the enthalpy and peak temperature of the control bread was higher than the optimal bread, which indicates more staleness. In terms of textural properties and sensory evaluation, the optimal sample was significantly better than the control sample. However, in terms of L* color indice, the control sample showed higher values (p<0.05).

Bread currently accounts for the majority of the population's diet;and a strict lifelong gluten-free diet is currently the only available treatment to cope with gluten intolerance. Therefore, food experts are constantly finding ways to produce and improve the quality of gluten-free bread. This study was performed to qualitatively evaluate the effect of aspergillopepsin enzyme on degradation of gluten during in wheat dough fermentation. The qualitative effects of aspergillopepsin expressed in bakery yeast on gluten protein and on the rheological properties of wheat flour dough were studied and the rheological properties of the dough were investigated by a rheometer. In addition, initial flour tests were evaluated such as measuring the amount of crude fiber, fat, moisture, wet gluten, protein, pH, ash. Samples prepared with engineered yeast dough had low elasticity, no gas production, relatively loose texture and no specific odor, which confirmed that the gluten network was not formed. Finally, the study of the rheological properties of the dough showed that this enzyme affects the texture of the dough. For this purpose, here we investigate the effectiveness of aspergillopepsin enzyme have been shown to effectively Therefore, the feasibility of producing high-quality bread from wheat flour treatment with aspergillopepsin has been shown

Oleaster Powder can be used to enrich and improve the nutritional value of gluten-free baked products, which often have low fiber content, due to their desirable nutritional properties such as minerals, vitamins and rich in dietary fiber; therefore the aim of this study was to enrich gluten-free bread with Oleaster Powder and create a new product with suitable texture and nutritional quality; for this purpose in this study, the effect of replacing of Oleaster Powder at levels 0-30% with gluten-free flours (chickpea flour, Rice flour and corn starch) on physicochemical, textural and sensory properties of gluten-free bread was evaluated based on response surface methodology (RSM). The results showed that by increasing the level of Oleaster Powder moisture content, ash, fiber, antioxidant capacity, lightness (L *)  and yellowness value (b *) of the samples significantly increased and the amount of fat, protein, carbohydrate, calories and redness (a *) of the samples decreased (P <0.05). Also the water activity was not affected by the factor (P> 0.05).With increasing the level of Oleaster Powder, the firmness and gumminess of breads increased significantly. On the other hand, at levels higher than 7.5% of Oleaster Powder, specific volume, cohesiveness and resilience of samples decreased and the loss weight of samples increased (P <0.05). In spite of increasing springiness and chewiness of samples with addition of Oleaster Powder, they were not statistically significant (P> 0.05). According to sensory evaluation, the sample containing 7.5% Oleaster Powder had a higher overall acceptance. Finally, the results showed that the sample enriched with 7.5% Oleaster Powder had desirable properties compared to other samples and can be used as a pragmatic raw material in the production of gluten-free breads with high and desirable nutritional value.

Celiac disease (CD), also known as gluten enteropathy or celiac sprue, is one of the most common food-induced diseases in humans. This immune-mediated enteropathy is triggered by the ingestion of wheat gluten and similar proteins in genetically susceptible individuals, where inflammation of the small intestine and hence destruction of the villous structure thereof occur. Celiac disease is a permanent intolerance to certain cereal prolamines with a specific oligopeptidic sequence. The only effective treatment for celiac disease is serious compliance with a gluten-free diet throughout the patient's life. For this reason, the demand for gluten-free products has increased as the number of patients with celiac disease has increased. Production of gluten-free foods, especially baked goods, is usually based on various types of starch, and flour from plants free of gluten, such as maize, rice, soybean and buckwheat. Polysaccharide hydrocolloids and proteins of various origin are typical ingredients that have to be used in exchange to gluten in order to provide appropriate structure of the dough and texture of the final product. Due to the cheap and suitable sources of dietary fiber, carbohydrate, protein, and minerals and vitamins, the beans are a good option for use in gluten-free compounds. Mung bean is one years old plant and belongs to the Fabaceae family. The purpose of this study was to investigate the effect of replacing rice flour with raw and sprouted mung bean flour on the amount of phenolic compounds and physicochemical properties of rice-based gluten-free bread.

For the production of raw mung bean flour, the seeds were washed, dried and milled. To produce sprouted mung bean flour, seed was soaking for 12, 48 and 16 hours, then sprouted and dried, and finally floured. To prepare bread, all dry compounds, other than sugar after weighing, were first screened using a screen of 80 mesh. In this study, four levels of raw and sprouted mung bean flour (5, 10, 15 and 20%) were used. On the produced breads in this study, the effect of 4 levels of raw and sprouted mung bean (5, 10, 15 and 20%) was investigated on the percentage of baking loss, porosity, fat content, L * index, specific volume, phenolic compounds, hardness and total acceptance of gluten free bread in a completely randomized design with 9 treatments.

Based on the results of this study, it was found that the increase in the amount of mung flour and sprouted mung flour until 15% concentration in dough resulted in a non-significant decrease in the amount of baking loss, but the higher amount of baking loss was obtained with increasing of these flour in bread formulation. On the other hand, the results showed that the use of raw and sprouted mung flour compared to the control sample resulted in an increase in the porosity of the samples and the lowest L * index was obtained when the bread formulation containing of 20% raw mung flour. The fat and hardness of the samples increased with increasing of mung flour (raw and Sprouted) and the maximum acceptance rate from the evaluators' viewpoint belonged to the sample containing 10% raw mung flour. Increasing the amount of mung flour in samples increased their phenolic compounds, and in general, increased sprouted mung flour in the formulation compared to raw mung flour resulted in increased phenolic compounds in the samples. Increasing the amount of phenolic compounds during germination is attributed to the need for high oxygen concentrations, which results in more phenolic compounds to protect the cells from oxidative stress. The maximum acceptance rate from the viewpoints of the evaluators was 10% of raw mung flour, which was not statistically significant with control samples and containing 5% of raw and sprouted mung flour. The lowest total acceptance was for the sample containing 20% raw mung flour.

The most important method for preventing celiac disease is using a gluten-free diet. For this purpose, rice flour was used to prepare bread. The results showed that increasing the amount of raw and sprouted mung bean to a concentration of 15% in the formulation resulted in a decrease in the amount of baking loss. On the other hand, increasing the amount of raw and sprouted mung flour in the formulation of breads increased porosity, fat, phenolic compounds and hardness of samples. The lowest L * values of the samples were obtained when 20% of the raw mung flour was used in the formulations of the breads. The maximum total acceptance of evaluators was 10% of the raw mung flour. In finally, it can be stated that the use of raw and sprouted mung flour in amount of 10% and 5%, respectively can be used in bread production.

In this research, optimization of the formulation of corn-based gluten-free bread with whey protein concentrate and microbial transglutaminase enzyme was conducted with the purpose of minimizing baking loss and hardness and maximizing the specific volume, porosity and color index L* response surface Methodology and finally, estimating these responses by the neural network. The effects of two concentrations of microbial transglutaminase enzyme in the range of 0 to 1.5% (0, 0.75 and 1.5%) and whey protein in the range of 0 to 6%(0, 3 and 6%) by central composite design on specific volume parameters, baking loss, porosity, bread moisture content, hardness and color indexes L*, a* and b* of bread crust were investigated. Investigating the results indicated that the optimum conditions for the production of gluten-free bread based on Corn flour is created when the enzyme and whey protein concentrations are 0.37% and 4.54%, respectively. By increasing the enzyme, baking loss, hardness, moisture and a* index increased, but L* and b* indexes decreased. The results also indicated that by increasing the enzyme in the formulation of samples, we firstly observe increase and then decrease in porosity rate. Increasing the whey protein concentration in Corn flour-based gluten-free bread formulation resulted in an increase in specific volume and L* index, and a decrease in bread moisture, hardness and a* and b* indexes. The results of artificial neural network modeling indicated that a network with a hidden layer containing 7 neurons, with an 8-7-2 layout (a network with 2 inputs, 7 nodes (neurons) in the hidden layer and 8 outputs), has the best result in predicting the mentioned outputs. This network indicated the highest accuracy among the mentioned topologies with a correlation coefficient of 1.00 and mean square error of 0.0003.

Glazing process can improve the baked texture and overall quality of bread. In this study, the effects of traditional glazes (water, oil, cheese powder, xanthan gum) on the physicochemical and sensory parameters of sorghum gluten-free bread were compared with Lepidium sativum seed gum. Specific volume, porosity, water activity, moisture, firmness and sensory parameters of breads were evaluated. Results showed cheese powder had the lowest moisture and vegetable oil treated samples had the lowest water activity. Lepidium sativum seed gum and xanthan gum provided the high effect on specific volume and porosity. Evaluation of crumb firmness implicated water, Lepidium sativum seed gum diminished the bread staling and these treated samples had the lowest firmness. Application of glazing ingredients did not have any significant (P>0.05) effect on odor and taste. Lepidium sativum seed gum as a novel glaze was more effective than xanthan gum and its application was better than the usual glazes to improve the crust and overall quality of gluten-free bread.

Carrot PomacePowder(CPP) is one of the wastes that will be obtained during carrot processing so because of desired nutritional composition (especially fiber and salts); it can be used to increase the nutritional value of gluten-free bread. The purpose of this study was to investigate the effect of CPP(0- 30%) on the physico-chemical, textural and sensory properties of gluten free bread based on the replacement of gluten-free flours(chickpea flour, Rice flour and corn starch) for celiac diseases. The results showed that the water activity, moisture, ash, a* value, fiber, protein and antioxidant capacity of samples containing CPP was significantly higher than the controlones(P<0.05). Increasing of CPP decreased carbohydrate, calorie, L* value, specific volume and fat of gluten-free bread samples. With replacement of CPP in bread formulation, cohesiveness increased but firmness, springiness, gumminess, chewiness and resilience of samples decreased. According to the sensory evaluation, substitution of CPP up to 30% increased the overall acceptance of samples. Generally the results showed that the sample containing 30% CPP had better quality than others, and CPP is suitable factor to increase the nutritional value of gluten-free bread.

In this research, optimization of the formulation of corn-based gluten-free bread with egg white protein and the microbial transglutaminase enzyme was conducted with the purpose of minimizing baking loss and hardness, and maximizing the specific volume, bread height, porosity and color index L* by the response surface method and finally, estimating these responses with the help of the neural network. The effects of the two concentrations of microbial transglutaminase enzyme in the range of 0 to 1.5% and egg white protein in the range of 0 to 6% with the help of the central composite design on specific volume parameters, baking loss, porosity, bread height, hardness and color indices L*, a* and b* of bread crust were investigated. Investigating the results indicated that the optimum conditions for the production of gluten-free bread based on maize is created when the enzyme and egg white protein concentrations are 0.65% and 6%, respectively. By increasing the enzyme concentration, baking loss, porosity and a* index increased, but the b* index decreased. The results also indicated that by increasing the enzyme concentration in the formulation of samples, we firstly observed increase and then decrease in bread height and specific volume. Increasing the protein concentration of egg white in maize-based gluten-free bread formulation resulted in an increase in L* and a* indexes, and a decrease in baking loss and b* index. The results of artificial neural network modeling indicated that a network with a hidden layer containing 9 neurons, with an 8-9-2 layout (a network with 2 inputs, 9 nodes (neurons) in the hidden layer and 8 outputs), had the best result in predicting the mentioned outputs. This network indicated the highest accuracy among the mentioned topologies with a correlation coefficient of 1.00 and mean square error of 0.0011.

Celiac disease (CD) is a kind of entropathy which is result of gluten intake from widely prevalent food sources such as wheat, rye, barley, and possibly oat. The sole treatment for celiace patient is using of a gluten free diet. The aim of this study is investigate staling of a gluten - free bread prepared from different percentages of chickpea flour and potato. Bread staling was evaluated through texture profile analysis crumb and crust moisture (after 2, 24 and 48) and starch retrogradation by differen tial thermal analysis. The result of texture profile analysis showed that the factorability, hardness, resilience, adhesiveness, springiness, and chewiness of samples were decreased by chickpea flour reduction. Moisture analysis showed that, with increasing amounts of potato crumb moisture was increased and after 48 hour crumb moisture was signifi cantly decrease. The results of thermal analysis showed that, after 5 day, enthalpy of samples was decreased but in control sample it was increased.

Celiac is a self-immune gastro-intestinal diseasecaused due to the presence of Prolamin protein in the diet, and the only way to prevent of that, is to avoid consumption of gluten containing foods like wheat and barley. Usually, breads which made from gluten-free sources do not have acceptable quality. The aim of this study was to investigate the effect of sorghum malt powder at 0, 1, 2, 3, 4 and 5% levels on dough and quality characteristics of potato flour based bread. The results of dough farinography showed thatincreasing the portion of sorghum malt powderresulted in more water absorption and higher stability of the dough, the degree of softening(Mixing Tolerance Index) and dough development(Peak Time) decreased. The results of bread production properties showed that with increasing the amount of sorghum malt powder in the formulation, moisture content and color components L * and a * of bread crust increased. The highest bread specific volume, porosity and minimum crumb hardness at intervals of 2 and 72 hours after baking was observed in samples containing 3% malt powder. Sensory evaluation also showed that the highest overall acceptance was observed in samples containing 4% Malt powder, and with the continued increase of this composition, the qualitative and quantitative properties of the final product were reduced.

Celiac Disease (CD) is a common lifelong disorder with small bowel malabsorption and gluten intolerance. The only effective treatment for CD is a strict adherence to a gluten free diet throughout the patient’s lifetime. One of the main challenges in relation to the gluten free bread is to obtain a proper structure and quality. Gluten free breads require polymeric substances that mimic the viscoelastic properties of gluten to provide structure and retain gas. In this research effect of tragacanth in three concentrations (0.5, 1.25 and 2%) and pectin-tragacanth in concentration of 1.5% (1:1) was evaluated on the physicochemical, textural and sensory properties of corn-based gluten-free bread. Specific Volume of the breads was enlarged as the concentration of tragacanth increased compared to the control sample. The lowest weight loss of samples was belonged to the bread containing2% tragacanth that had not significant difference with the sample containing 1.25% tragacanth. With increasing of tragacanth concentrations a significant )P<0.01) increase in moisture content of the sample crumb was observed compared to the control bread. Crumb hardness increased during storage from first to third day and the effect of treatment on crumb hardness was significant )P<0.01). Bread containing 1.25% tragacanth had a softer texture compared with other breads containing hydrocolloids and control bread. However, this difference was not significant (P>0.05). Also the results showed that treatment effect on the sensory properties was not significant (P>0.05), and addition of different concentration of hydrocolloids improved the overall score of sensory evaluation. Generally, according to the results of different tests and statistical analysis which carried out in the present study, it was suggested that the addition of tragacanth in concentration of 1.25% can improve the gluten-free bread quality.

The major factor to improve wheat flour and bread is gluten that causes improvement of texture and bread volume. But, this protein is dangerous for coeliac disease. With regard to, bread is staple food in majority of people, so, the aim of this research is to produce gluten free baguette with high nutrition values and favorable quality, by using a mixture of sorghum flour and potato starch and xanthan gum. So a blend of sorghum flour and potato starch with ratios of 3:1, 2:1, 1:1, and xanthan gum with percentages of : 0, 1.5, 3 % were used. Then the specifications of dough and bread were evaluated. Then rheological properties of dough, were determined by farinograph and extensograph in triplicate. Baguette was baked from treatments and were evaluated sensory, organoleptic characteristics, colour, volume, texture and staling of bread in 1, 36 and 72h after baking. Results were analysed by factoriel method and Minitab in 95% confidence level. The results showed that by increasing the ratio of sorghum flour and percentage of xanthan, water absorption percent of flour, dough development time, stability and farinograph quality number will increase. By increasing the ratio of sorghum flour, energy of extensograph and resistance to extension of dough will decrease. While by increasing percent of xanthan gum, these parameters will increase. But by increasing the ratio of sorghum flour, ratio number of extensograph will increase and by increasing xanthan, it will decrease. Also by increasing the ratio of the sorghum flour and potato starch and xanthan gum, The sensory and the texture specifications of baguette will improve. whereas increasing the ratio of sorghum flour, potato starch and xanthan gum will lead to increase the shelf life of the produced bread.

Celiac disease is a permanent intolerance to some cereal prolamins and this disease is one of the most common food allergic. The only effective treatment for such patients is gluten-free diet. Gluten free breads require polymeric substances that mimic the viscoelastic properties of gluten to provide structure and retain gas. In this research effect of pectin in three concentrations (1, 2 and 3 % flour basis) and also combination pectin-tragacanth in concentration of 3 % was evaluated on physicochemical, textural and sensory properties of corn-based gluten-free bread. Addition of pectin and increasing its concentrations increased the volume specific in breads containing hydrocolloids as compared to the control bread, and among treatments pectin in concentrations of 3% showed the highest loaf specific volume. The lowest weight loss of bread was belong to bread with 2% pectin that was not significant with breads contain to 1 and 3% of pectin. Also addition of pectin caused a significant ( p

The most important treatment for celiac disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people with celiac disease. Moreover, potato flour is one of the best wheat flour alternatives in bread-making and is consistent with that; and now, not only in production of bread but also in production of other bakery products. Hydrocolloids are a branch of additives which are widely used in food industry. One of the most widely used gum in food industry and bakery is hydroxy propyl methyl cellulose gum, which is a derivative of cellulose. Considering the above mentioned facts; the aim of this study was to prepate baguette bread with a mixture of equal parts of corn and potato flour with hydroxy propyl methyl cellulose gum. In this regard, the effect of different levels of gum on qualitative properties of produced baguette bread was investigated.
Treatments included an equal mix of corn flour and potato flour with 0.25, 0.5, 0.75, 1% hydroxy propyl methyl cellulose gum were prepared. Different chemical tests such as moisture content determination, ash, proteins, fiber and pH measurement were performed on samples of corn and potato flour and after baking on baguettes bread. Yield of dough and bread was calculated in order to determine the strength of dough, porosity and hollow of bread. To evaluate the organoleptic characteristics of baguette bread samples, the analysis of properties of bread with the five senses were using. Staling test based on sense and instrument method at intervals 24, 48, 72 hours after baking was performed on all samples of gluten-free baguettes. Simon Henry method was used for determining the volume of the sample bread. In order to analyze the results of test, a completely randomized design with three replications was used and the means by Duncan's multiple range test, in probability level a=1% by SPSS software in 16 versions compared.
According to results, addition of hydroxy propyl methyl cellulose gum causes yield of dough to increase significantly comparing to the control sample. Generally, gums are hydrophilic compoundsand usually they are interacting with water to reduce the spreadability and stability of the presence of water in the system. Also, adding HPMC gum, decreases yield percent of baguette gluten free bread comparing to contrl samples. Reason of diminishing returns of bread samples containing gum is structural nature of HPMC gum that is capable of properly maintaining carbon dioxide. But there was no significant difference in ash and protein that it was for structure of used gum. By adding HPMC gum, water content of samples in compared to C treatment increased due to the high water holding capacity of used gum. Also adding HPMC gum will increase the amount of fiber in samples containing gum compared to instance treatment. Moreover, HPMC gum increases the volume and improve the color appearance of baguette bread samples containing gum in compare to instance treatment (C) but there was no significant difference in uniformity characteristics of back of gluten-free baguettes samples. Its reason is because of gum hydrophilic property which by increasing the viscosity can keep gas in dough and bread. Color improvement of baguette bread samples containing gum is increasing browning reaction because of adding gum. According to the results, HPMC gum at level of 0.75 and 1% of weight had positive impact on internal characteristics of baguette. Increasing porosity of baguette bread containing gum and improving their hole and seeds shape is for gum ability to maintenance of carbon dioxide and increase bread volume, also this gum prevent dry and hardening of bread texture due to water absorption. Aroma of bread is depend on maylard and caramelization reaction, so scent in bread with suitable browning reactions, increased and as gums are effective in increasing browning reactions of maylard so has desired effect on bread aroma. Also more used gum, will reduce water consumption, improve freshness and softening of bread tissue due to the interaction of hydrocolloids with water and reducing water retention during cooking and was thus a positive effect on the texture of bread. According to results, adding HPMC gum in level of 0.75 and 1% causes the staling time to reduce in three 24, 48 and 72 hours after cooking baguette bread containing gum (by sensory and device) compare to the treatment C. Furthermore, adding HPMC gum increases the volume of baguette bread samples containing gum compare to the instance treatment (C). Volume increasing is because of hydrophilic properties of gum that improve dough spread and maintenance of CO2 gas.
According to the results, treatments containing 1% HPMC gum had the highest water content and fiber. The amount of ash and protein in the samples containing hydroxy propyl methyl cellulose to the instance samples had a slight increase, but this difference was not significant. On the other hand treatment containing 1% gum had the highest dough yields and the control sample had the lowest. Also, yields decreased with increasing gum than the control bread. Other treatments containing 1% gum had the highest privilege organoleptic than other treatments. Also according to the staling test results in sensory and device method, at intervals 24, 48 and 72 hours after baking, treatment with 1% gum has the lowest time of staling. Also treatment containing 1% gum had the most volume and the control the lowest one.

Celiac disease is a lifelong intolerance to some cereal prolamins. The gliadin fraction of wheat، secalins of rye، hordenins of barley، and avenins of oats are involved in the Celiac disease mechanism. The only effective treatment for such symptom is strict adherence to a gluten-free diet throughout the patient’s lifetime. Gluten free breads require polymeric substances that mimic the viscoelastic properties of gluten to provide structure and retain gas. Concerning the fact that gluten-free breads are not commercially produced in Iran، this study aims to find a proper gluten free bread formulation using different hydrocolloids. Therefore، pectin، guar and carrageenan as most commonly used hydrocolloids in the formulation of gluten free breads were applied in concentration of 1، 2 and 3%. Moreover، the effect of combination of those hydrocolloids in concentrations of 2 and 3% was studied on bread quality characteristics (loaf volume، specific volume and loaf height). Results showed that control bread (wheat starch without hydrocolloid) induced the least loaf volume and height. All hydrocolloids، except carrageenan caused a significant (α<0. 05) increase in bread loaf volume and height. Gluten free breads made from pectin (in concentration of 3%) and guar-pectin (in concentration of 2 and 3%) showed the highest loaf volume and height compared those prepared from other hydrocolloids. Hydrocolloids in gluten free breads formulation play as polymeric substances، in which they swell more easily and form a continuous phase similar to those structures of gluten network in wheat flour dough. Concluding، some hydrocolloids mimic the viscoelastic properties of gluten in the bread dough.