Evaluation of mageu-based gluten-free bread loaf characteristics

Leigh McCarroll and Suretha de Kock

African Journal of Science, Technology, Innovation and Development, 2017, vol. 9, issue 2, 147-156

Abstract: Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included specific volume (SV), loaf height, bake loss, crumb firmness, firming rate, onset of mould growth, sensory attributes: texture, crumb colour, crust colour, flavour and overall acceptability.Treatments included: control, with cooked maize flour (C1); bread with mageu and without hydrocolloids (C2); breads with mageu and the following − xanthan gum (XG); guar gum (GG); hydroxypropylmethylcellulose (HPMC) and carboxymethyl cellulose (CMC). Brown wheat bread (BB) was tested in texture measurement comparisons.Hydrocolloids optimized at 1.7% CMC; 0.5% XG; 1.7% GG and 0.8% HPMC (w/w in dough). CMC had significantly (p-value

Date: 2017
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DOI: 10.1080/20421338.2017.1296076

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