Effect of adding purslane flour on the rheological properties of dough and qualitative properties of gluten-free rice flour-based flat bread

Celiac disease is an autoimmune digestive disease that is caused by gluten protein digestion, and the only way to treat it is using a gluten-free diet. Thus, paying attention to the production of gluten-free food with the quality that is acceptable for these patients has a significant importance. Therefore the aim of this study was to evaluate the effect of adding purslane flour at four levels of 0, 10, 15, and 20 percent by weight (based on rice flour) and its effect on various properties of gluten-free flat bread. The results of chemical tests showed the increase in the amount of moisture, ash, protein, fat, fiber and pH in the samples containing purslane flour compared to control samples (without purslane flour) showed. Also, farinographic test results showed that by increasing the percent of purslane flour, the flour water absorption, the time of dough stability, the time of dough expansion and valorimetery index were increased and the degree of dough loosening was decreased. Also The results obtained by Instron and feel at intervals of 48.24 and 72 hours after baking showed that treatment with 85% rice flour and 15% flour Purslane has the least staling and most points lately and control the highest amount stale and Recently had the lowest score. The color components * a * b * determined that the sample bread L with 10 percent of the rest of the flour purslane better color formulations. The best treatments treatment) C2 bread flour containing 85% rice flour and 15% purslane) was introduced.