Selected physical properties of gluten-free bread with prepared pea flour and buck-wheat products
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| Authors: | Małgorzata Kulczak1, Iwona Błasińska1, Elżbieta Słowik2 1Department of Food Concentrates and Starch Products, Institute of Agricultural and Food Biotechnology ul. Starolecka 40, 61-361 Poznań 2Institute of Agricultural and Food Biotechnology ul. Rakowiecka 36, 02-532 Warszawa |
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| Abstract : | The aim of the study was to assess some physical properties of gluten-free bread with instant pea flour and buckwheat products. The research material was four kinds of bread made of dry mixes – two with instant pea flour and buckwheat products (experimental) and two made of commercial mixes – gluten-free and wheat-rye based bread (for comparison). The baking parameters such as the volume of bread (V100), baking loss, total baking loss and porosity were investigated. In addition, some crumb properties – moisture, hardness, and compressibility of those kinds of bread were measured during storage – after 3 h, 24 h and 48 h. Additionally, crumb properties of two commercial ready to eat bread – (gluten-free and wheat-rye) were assessed too. It was found that the volume of the experimental bread was less than the ones made of commercial mixes, but other baking properties were not statistically different. The moisture was characteristic for every kind of studied bread. After baking, both kinds of bread with pea flour and buckwheat products were harder and more compressible than the ones made of commercial mixes, but their staling during storage was slower. |
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| Keywords : | gluten-free bread, instant pea flour, buckwheat products, baking properties, texture | ||||||||
| Language : | Polish | ||||||||