Premium
Gluten‐free bread: multiple time–intensity analysis, physical characterisation and acceptance test
Author(s) -
de Morais Elisa Carvalho,
Cruz Adriano Gomez,
Bolini Helena Maria Andre
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12202
Subject(s) - sweetness , food science , chewiness , flavour , gluten , gluten free , sensory analysis , sugar , prebiotic , added sugar , mathematics , chemistry
Summary The formulation of gluten‐free breads is challenging, once the gluten network is responsible for the physical and sensory properties of bread. This study presents a novel concept for making gluten‐free breads using sugar substitutes. The quality of gluten‐free breads was analysed by means of physical (specific volume and colour), textural (firmness, elasticity and chewiness) and sensory properties (time‐intensity analysis and acceptance test). Time‐intensity analysis showed that the sample developed with raw sugar had a higher intensity of sweetness, and the sample with stevia had a higher intensity of yeast flavour. The sample with frutooligosaccharides ( FOS ) presented a higher acceptance by consumers. Sample with stevia presented the higher intensity of yeast flavour (8.10) and the lesser mean of specific volume (2.83 cm 3 .g −1 ); whereas sample with sugar who presented higher intensity of sweetness stimulus (5.20) also presented the higher mean of specific volume (3.80 cm 3 .g −1 ). The addition of prebiotic and sweetener opens up new opportunities to develop gluten‐free breads that may present similar properties to those of wheat‐based breads.