Analysis of staling gluten-free Bread which cooked with rice and corn flour, utilizing varous gums

Coeliac disease is one of the gastrointestinal diseases with a geneticbackground that causes disorders in the Intestinal villus of small intestinebecause of eating gluten among the consumers of cereals.One of theproposed cures for this type of patients until now is having gluten-freediet. This research was performed to investigate on mechanism ofinfluencing gum on staling of gluten-free bread with mixture of corn flourand rice flour. Methodology: In this study, the bread staling was evaluatedAfter 2, 24 and 48 hours of cooking time and retrogradation of variousgums via texture analyzer, brain and shell moisture by DifferentialThermal Analysis apparatus. The findings of analysis of texture profilewas demonstrated that room temperature has important effect onchanging bread staling agents. During keeping bread, the bread s moisturehas decreased, while the moisture of shell was continually increasing.Moreover, the moisture test results was showed that with increasing riceflour, the moisture of the bread was increased and after 48 hours, themoisture would be significantly decreased. Conclusion: Based on theresults of the research, it could be concluded that by decreasing rice flourpercentage, the ability of breaking, rigidity, flexibility, adhesion,elasticity and bread chewing are reduced as well.

کلیدواژه ها:

Gluten-free Bread ، Coeliac ، celiac ، disease ، Corn ، Rice ، Flour ، Staling