The Effect of Enzymatic Sorghum Malt on Texture and Sensory Properties of Gluten-Free Strudel (Based on Potato and Rice Flour)

Celiac patients need to use gluten-free products to reduce gastrointestinal problems. Barley malt is effective properties of bakery products, but these additives cannot be used in gluten-free products. Also, in this study enzymatic sorghum malt in five levels (0, 1, 2, 3, 4 and 5%) was used as natural additives in gluten-free strudel. For this purpose, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and sensory properties were evaluated. Moisture was increased by increasing of malt in the formulation. The samples containing 1, 2 and 3% of malt (especially 3%) had the highest specific volume and porosity and the lowest firmness after 1 hours baking. All of samples were softer than blank (the sample without malt). Finally, the sample containing 3 % sorghum malt had the highest score of sensory properties.