摘要：In this study, gluten-free bread mixtures, suitable for patients with celiac disease, have been compared for bread-making performance with wheat flour as a control. Ash contents of the mixtures are higher, but protein contents are lower with respect to control flour. Color values were found to be close to those of the control flour, but differed significantly in terms of yellowness (b*) because of the high corn flour presence in the Mixture-1. The viscosity values of all the mixtures have been detected higher than the control flour; which was more significant in the mixture containing rice flour. All the bread made with gluten-free combinations has got stale quickly. The bread made with the Mixture-7 has got stale faster than the control, and the others at the end of 24 and 72 h. All the gluten-free bread has lower scores than the control in terms of sensory attributes, especially taste and smell. The bread of the Mixture-1 has the highest scores in respect of sensory attributes. Rice flour must absolutely be present in the formulation in order to improve the gluten-free bread quality. The study also showed that the amount and compositions of hydrocolloids are also critical to obtain desired crumb attributes.
