Assessment of chemical compostion and physical properties of glutenfree composite flour and quality attributes of pan bread [electronic resource]

Includes bibliographic reference

Gluten-free composite flour was prepared by substituting rice flour by chickpea or white corn at
different levels. The chemical composition and physical properties were studied. Furthermore, the effect of
different levels of water on pan bread 9uality were studied. The results showed that increasing the
replacement levels of rice flour with chickpea or white com, increased protein, fat and ash. Moreover,
water or oil absorption capacity of both composite flours increased. Bulk density of rice-chickpea
increased, but decreased in rice-white com composite flour. In addition, the initial gelatination temperature
of rice-chickpea cmnposite flour increased, but decreased with rice-white corn. Moreover, the
gelatinization temperature and maximum gelatinization of both types of composite flour decreased. Also,
increasing levels of the used water lead to decreasing the baking loss of pan bread containing 20%
chickpea and that contained 67% white com and specific volume of pan bread containing 20% chickpea
flour also gradually decreased, but increased in pan bread containing 67% com. Regarding sensory
properties, it improved in both types of pan bread, specially taste and odor. Generally, both chickpea and
white com replacing rice flour can improve the nutrition value and physical properties of composite flour.
Also, increasing the water levels can improve the physical properties and some sensory properties of pan
bread.

Summary in Arabic