Open AccessTHE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE
Author(s) -
Mahdi Jalali,
Zahra Sheikholeslami,
Amir Hossein,
Mohammad Hossein Haddad Khodaparast,
Meghdad Karimi
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.2.6
Subject(s) - food science , wheat flour , chemistry , gluten , corn flour , waxy corn , mathematics , raw material , starch , organic chemistry , bran
In this study, pre-gelatinized simple corn flour with microwave and threelevels of Balangu Shirazi gum were used in producing gluten free bread. Thesubstructure of two types of flour was evaluated using the electronicmicroscope. The properties of bread samples including moisture, specificvolume, porosity, crust color, texture and overall acceptance were studied.The results of electronic microscope showed that the granular structure ofcorn flour was coherent. However, the granular structure of pre-gelatinizedcorn flour had more structural expansion and swell because of demolishedheat. In addition, samples containing pre-gelatinized corn flour and 2%Balangu Shirazi gum had the highest humidity in the first (22.5%) and third(19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume(4.9 and 5.1 cm3/g) and the minimal texture firmness were observed within1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).Moreover, the results showed that increased L* colorful component (52%increase) caused by using the pre-gelatinized corn flour and raising theconsumption level of gum. The presence of gum didn’t have a significantimpact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also,sensory evaluations gave the highest score of overall acceptance to samplescontaining pre-gelatinized corn flour and two levels of Balangu Shirazi gum(1% and 2%).