Effect of Pectin, Guar and Carrageenan on the Quality of Gluten Free Bread

Celiac disease is a lifelong intolerance to some cereal prolamins. The gliadin fraction of wheat، secalins of rye، hordenins of barley، and avenins of oats are involved in the Celiac disease mechanism. The only effective treatment for such symptom is strict adherence to a gluten-free diet throughout the patient’s lifetime. Gluten free breads require polymeric substances that mimic the viscoelastic properties of gluten to provide structure and retain gas. Concerning the fact that gluten-free breads are not commercially produced in Iran، this study aims to find a proper gluten free bread formulation using different hydrocolloids. Therefore، pectin، guar and carrageenan as most commonly used hydrocolloids in the formulation of gluten free breads were applied in concentration of 1، 2 and 3%. Moreover، the effect of combination of those hydrocolloids in concentrations of 2 and 3% was studied on bread quality characteristics (loaf volume، specific volume and loaf height). Results showed that control bread (wheat starch without hydrocolloid) induced the least loaf volume and height. All hydrocolloids، except carrageenan caused a significant (α<0. 05) increase in bread loaf volume and height. Gluten free breads made from pectin (in concentration of 3%) and guar-pectin (in concentration of 2 and 3%) showed the highest loaf volume and height compared those prepared from other hydrocolloids. Hydrocolloids in gluten free breads formulation play as polymeric substances، in which they swell more easily and form a continuous phase similar to those structures of gluten network in wheat flour dough. Concluding، some hydrocolloids mimic the viscoelastic properties of gluten in the bread dough.