Relation between sensory properties and structural characteristics of gluten-free read as affected by modified dietary fibers

Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad, Mahdiyar Shahbazi

Gluten is a major protein component of some cereals, which plays a main role in the functional properties of flour in the bakery application. However, it is important to eliminate gluten from the diet of patients with celiac disease. In order to produce a good-quality gluten-free bread, a suitable replacer is commonly needed to be added to the bread formulation to mimic its sensory and functional properties.
In the present work gluten-free bread was fortified with modified dietary fibers (wheat bran, resistant starch and inulin) and their effects on crystalline and textural properties were evaluated. Crystalline properties of the samples were investigated by an X-ray diffraction. A texture profile analysis (TPA) was used to evaluate the textural properties of the breads using a texture analyzer. Moreover, time-intensity evaluation was used to study temporal dynamics of sensory attributes of fortified-breads.
Crystalline pattern were paralleled with textural properties and showed crystallinity and hardness were much more increased in bread with resistance starch. In contrast, inulin considerably decreased bread crystallinity, resulting in a softer crumb. Instrumental findings were closely related to sensory attributes like firmness, chewiness and dryness. Time-intensity investigation revealed inulin-fortified bread had lowest firmness and chewiness with less dryness, whereas resistant starch-fortified bread showed highest intensity of these descriptors. Sensory evaluation by consumer panel indicated highest score of overall acceptability in gluten-free bread with inulin.
This work shows that the use of inulin in bread-making as a softening agent allows improving the gluten-free bread quality and the acceptability by consumers. The presence of resistant starch is not essential for gluten-free bread production. This fact provides new perspectives at the moment of selecting raw materials and technological parameters, considering that a careful selection of such simple variables may notably diminish production costs and facilitate gluten-free products development.

Department für Ernährungswissenschaften
Externe Organisation(en)
Research Institute of Food Science and Technology (RIFST)
ÖFOS 2012
303009 Ernährungswissenschaften
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