Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread

Gluten is a structural protein for bakery products and its lack causes undesirable changes in the texture, color, and porosity of these products. Therefore, the use of gluten alternatives such as hydrocolloids, enzymes, and proteins, are essential in providing these products. The aim of this research was to evaluate the properties of gluten-free bread (physicochemical properties such as specific volume and porosity, stiffness, extensibility, and color parameter, as well as sensory properties) in the presence of ۰, ۰.۵, ۱, and ۱.۵% concentrations of gums including Cress seed gum (C) and Basil gum (B) compared to Hydroxypropyl Methylcellulose (HPMC) (H). The results indicated that adding gums to bread decreased stiffness and color parameters and increased specific volume, extensibility, and sensory properties. Based on the comparison between C, B and HPMC, basil gum could improve volume, porosity, and sensory score more than C and H. Also, the HPMC was more effective on the color parameter of gluten-free bread. Based on the results, addition of basil gum to the gluten-free bread recipe could improve the crumb texture, specific volume, sensory properties, as well as overall quality of the product. Basil gum as a novel gum increased water absorption, texture, and the best results were obtained in ۱% basil gum. The results of bread quality parameters indicated C۰B۱H۰ had high specific volume and porosity. Therefore, basil seed gum can be a novel and useful gluten substitute for gluten-free bread baking purposes.

کلیدواژه ها:

Bread quality ، Gluten sensitivity ، Hydroxypropyl methylcellulose ، Native gums.