Journal of Food Processing & Technology

The effect of rice, potato, corn and tapioca starches on the quality of gluten-free bread

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Setarehnejad A and Afonso, S N

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

There is a high demand for good quality gluten-free products (1). The removal of gluten causes difficulties in producing acceptable
bread as there is no network present to trap the carbon dioxide produced by yeast (2). By incorporating a mixture of starches,
instead of just one, improvements might be seen on the quality of the gluten free products (3). Six different formulations were
produced utilising various level of rice, potato, corn and tapioca starches. The amount of salt (1%), yeast (0.2%) shortening (0.7%)
water (45%) remained the same in each formulation. The ingredients were mixed, proofed 85% relative humidity, 30oC, baked 200oC
for 45 min and stored at 17oC for one and four days. Texture, crumb structure, crust and volume of samples were analysed.
The crumb presenting the most uniform cell structure was GF4 and demonstrated that mixture of experimental flours can
improve the quality of the gluten bread. Further developments can be done to improve the texture of the GF4.

Biography :

Anita Setarehnejad is a Lecturer in Food Science and Technology at Cardiff Metropolitan University