The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients

Abstract

Background & Objective: Celiac disease is an autoimmune disorder of the small intestine. The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products. The aim of this study was to investigate the preparation of baguette bread with corn and rice flour combined with gums. Materials & Methods: Gluten-free baguette bread was prepared with a mixture of equal parts of corn and rice flour with hydroxy propyl methyl cellulose and Persian gums in different concentrations (0.25, 0.5, 0.75, 1%). Results: The results showed that hydroxy propyl methyl cellulose and Persian gums cause the yield of dough to increase significantly and decrease yield percent of baguette gluten free bread compared to control samples. By adding gums, water content and fiber of samples in compared control treatment increased. Moreover, gums increased the volume and improved the color appearance of baguette bread samples containing gum, but there was no significant difference in uniformity characteristics of the back of gluten-free baguette samples. Adding gums reduce the staling time after cooking baguette bread containing gum (by sensory and texture analyzer). Furthermore, adding gums increases the volume of baguette bread samples containing gum. Conclusion: The results show that the use of corn and rice flour with hydroxy, propylmethylcellulose gums and Persian gum is possible to produce gluten-free baguette and can be used in the diet of celiac patients.

Keywords

• baguette bread
• hydroxy propyl methyl cellulose
• persian gums
• corn
• rice