Quality evaluation of gluten-free flat bread prepared by using rice and millet flour

What is it about?

Due to the need and interest of gluten-free products for celiac disease patients, this study aims to estimate the effect of the substitution of rice flour with millet flour in the presence of sweet lupin and sweet potato powder in gluten-free blends and the impact of the produced blends on gluten-free flat bread quality. Seven gluten-free blends were prepared and evaluated using rice and millet flour, sweet lupin and sweet potato powder. Physicochemical and sensory characteristics and staling of the resulted gluten-free flat bread were investigated. Results indicated that substitution of rice flour with millet flour increased protein, fat, ash, crude fiber, calcium, zinc, iron contents of flour blends, while total carbohydrates content, water holding capacity and oil holding capacity, bulk density, L*, a*, and b* values were decreased with increasing millet flour substitution. In addition, substitution with millet flour significantly increased (p<0.05) protein, fat, ash, and crude fiber contents and affected color parameters and staling of produced bread. Rice flour could be substituted up to 10% with millet flour without adverse effect on the sensory attributes of gluten-free bread and this may assist celiac disease patients to discover a diversity of gluten-free blends.

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