Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Document Type : Original papers

Authors

1 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Egypt

2 Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt

3 Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Aswan University, Aswan City, EGYPT

Abstract

The aim of this investigation was incorporation of some legumes flour into making of gluten-free pan bread (GFPB) and study their impact on the physical properties, staling rate and acceptability of such bread. Three types of legume flours namely: defatted soybean (DSB), sweet lupine (SL) and chickpea (CP) were used. The base formula (BF) consisted of 74.5 g rice flour, 47.5 g corn starch, mixed with constant amount of skim milk powder and xanthan gum (XG). The starchy formula (rice flour and corn flour) abbreviated as SF was partially replaced by 10, 20, and 30 g of any legume flour. The results of physical properties indicated that substitution 30g SF by that of CP flour gave highest specific volume of bread than the other gluten-free samples, while replacing 30g of DSB flour decrease significantly the specific volume. However, substitution of 30 g SF by equal amount of DSB flour gave the highest bread yield. Furthermore, substitution 10 g SF by the same amount of DSB flour showed the highest baking loss value. While this value significantly diminished when 20g SF substituted by equal proportion of DSB or SL flours as well as by mixture of 10g DSB and 10g SL. In addition, CP flour at level of 20g was characterized by the lowest significant firmness. Texture profile analysis (TPA) results indicated that hardness and chewiness increased, while resilience, cohesiveness, springiness and staling rate decreased with increasing DSB flour replacement. In contrast, hardness and chewiness significantly decreased at 20g CP flour.

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