International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (774) Last page : (782)
Article doi: http://dx.doi.org/10.18782/2320-7051.5215

Effect of Incorporation of Hydrocolloids and Potato Flour on the Quality Characteristics of Gluten-Free Flat Bread

Akanksha Pahwa*, Amarjeet Kaur and Jaspreet Kaur
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, India
*Corresponding Author E-mail: akanksha_pahwa@yahoo.co.in
Received: 21.06.2017  |  Revised: 28.06.2017   |  Accepted: 29.06.2017  

 ABSTRACT

The objective of this study was to assess the effect of the addition of different hydrocolloids and potato flour on the flat bread quality characteristics. Gluten-free whole grain flat bread was prepared by using whole maize: soybean: sorghum (2:1:1) flour after conducting preliminary trials on each formulation. Further, xanthan gum (0, 0.25, 0.50, 0.75 and 1 per cent), guar gum (0, 0.25, 0.50, 0.75 and 1 per cent) and potato flour (0, 5 and 10 per cent) were incorporated on flour weight basis for the preparation of flat bread. Specific volume, loaf height and loaf weight of flat bread were determined. Crumb firmness was decreased by guar gum and potato flour. On the basis of baking quality and sensory properties , most acceptable level of additives to be incorporated in gluten-free flat bread were xanthan gum -0.75 percent, guar gum -0.50 percent and potato flour -5 per cent.

Key words: Flat bread, Gluten-Free, Whole maize flour, Sorghum flour, Soybean flour, Hydrocolloids.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Pahwa, A., Kaur, A. and Kaur, J., Effect of Incorporation of Hydrocolloids and Potato Flour on the Quality Characteristics of Gluten-Free Flat Bread, Int. J. Pure App. Biosci.5(3): 774-782 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5215