Evaluation of Physiochemical and Mechanical Properties of Gluten Free Toast Bread Containing Locust Bean Gum and Arabic Gum

Bread is a cheapest sources of energy and critical feed for people in the world.But the current consumption of bread for celiac disease is not possible. So, production of gluten free bread for celiac patients which are suffer from gluten allergy seems necessary. The aim of this study, was production of gluten free toast bread containing the Arabic and Locust bean gums, and after that physicochemical and mechanical properties were evaluated. The toast bread was prepared in a constant formulation and only changed the concentration of the gums (Locust and Arabic 0, 1 and 2 percentage and a combination of both gum samples with 1% concentration). The results showed that by increasing of the percentage of gums the moisture content was significantly increased.Also, by increasing of the concentration of gums the specific volume was significantly increased. The study results in the mechanical properties showed that the hardness and fracture force by increasing of Arabic and Locust Bean gums concentration were reduced and adhesion and springiness in the daily review were significantly increased (p<0.05).