The Effect of Pre-gelatinized Corn Flour with Microwave on Texture and Sensory Properties of Gluten-free Pan Bread

Celiac patients require a non-gluten-free diet. Therefore, the aim of this study was to investigate the characteristics properties of bread made from two types of simple corn flour and pre-gelatinized corn flour with microwave. For this purpose, a completely randomized design was used (P <0.05). Investigation of changes in the properties of simple and pregelatinized flour using a scanning electron microscope showed that the corn flour structure was coherent, while the structure of pre-gelatinized corn flour granules was degraded due to the microwave thermal process and was more structural expansion and swollen. Based on the results, it was determined that the pre-gelatinized corn flour sample had the highest porosity (16.5%) and the minimal texture firmness at the time of 2 (9.7 Newton) and 72 hours (17.2 Newton) after baking. Also, the use of pre-gelatinized corn flour increased the colorful component of L* , while no significant change was observed in the on two colorful components a* and b* . Finally, by examining the results of the sensory test, a sample containing pre-gelatinized corn flour was able to obtain more points from sensory evaluators by compared with of simple corn flour.