The effect of sorghum malt powder on rheological properties of dough and quality Properties and shelf life of gluten-free moulded bread

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.