Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology

Celiac disease is a chronic disorder and Intestinal lifelong genetic abnormality of the gut that results from eating gluten-containing cereals, and the only cure is gluten-free foods. This study aimed at Formulation optimization of gluten free bread using rice flour (100% control) and quinoa flour at three levels (20, 40 and 60%) and flour grass pea flour in three levels (10, 20 and 30 percent) Chestnut flour was used in three levels (30, 40 and 50%) was done as a substitute for rice flour. Design the experiments was done Mixed method using DX7 software. After sample preparation was performed physicochemical properties, porosity, hardness and extensibility using the Texture Analyzer, sensory evaluation and shelf-life, colorimetry was conducted by image processing. The results showed significant quadratic model fitted to answer (p<0/05) and the maximum amount of moisture (66/30 percent) and maximum specific volume and porosity are respectively 3/58 and 25/12, was obtained with decreasing of the quinoa flour and increasing of the grass pea flour and chestnut flour. The minimum amount of bread hardness (5/93n) was obtained with decreasing the of grass pea flour and increasing the of chestnut flour and maximum amount of general acceptance of bread increasing the of grass pea flour and the minimum value of this parameter happened with increases with the of quinoa flour, which was significantly different from the control sample and the model was approved for fitting information. The results showed that quinoa, chestnut and grass pea flours usable for improving the quality of gluten-free bread. The formulation was optimized at 27/69% quinoa flour, 30% grass pea flour and 42/31% chestnut flour.