Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

Abstract

This work aimed to develop high-quality gluten-free bread based on maize and buckwheat with good palatability and texture properties. Different aromatic herbs and spices were incorporated as ingredients to evaluate whether their addition could influence the acceptability of consumers by improving the sensory properties of the final product. The bread formulation was first optimized through a response surface methodology. Accordingly, high specific volume, high springiness, and low hardness provided the best theoretical bread quality. However, when developing the product, some sensory defects were detected. Therefore, the addition of other ingredients (e.g., oil, sugar, and yeast) was tested. Finally, five different gluten-free bread with different combinations of aromatic herbs and spices were obtained. They were nutritionally characterized and subjected to sensory analysis by a panel of 140 consumers. The chemical composition of all bread was very similar, with only slight differences among them. Likewise, all of them received acceptable sensory scores (>5) from consumers, and some combinations of herbs and spices obtained scores higher than in the control bread (without herbs and spices). Overall, the gluten-free bread formulated with the combination of basil and oregano was the one that consumers significantly liked the most.

Keywords

• bread
• gluten-free
• acceptability
• chemical composition
• textural parameters
• sensory evaluation