Volume 19, Issue 128 (2022)                   FSCT 2022, 19(128): 105-118 | Back to browse issues page


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Jalali M, sheikholeslami Z, Elhami Rad A H, Haddad Khodaparast M H, Karimi M. The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour. FSCT 2022; 19 (128) :105-118
URL: http://fsct.modares.ac.ir/article-7-60062-en.html
1- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, Iran , shivasheikholeslami@yahoo.com
3- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
4- Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, Iran
Abstract:   (939 Views)
The use of appropriate gluten substitutes such as gums can be useful in the production of products without this protein for people with chronic celiac disease. The purpose of this study was to investigate the characteristics of baked bread produced based on corn flour and the addition of Balangu Shirazi (Lallemantia Royleana) gum at three levels (zero, 1 and 2 g). For this purpose, a completely randomized statistical design was used (P<0.05). Based on the obtained results, the sample containing 1% of Balangu Shirazi gum has the highest porosity (18.5%) and the lowest firmness in the period of 2 h after baking (6.5 N) at the consumption level of 1% and 72 h after baking (10.6 N) at the consumption level of 2% gum was obtained. Also, with increasing the level of gum consumption, increasing the L* colorful component and no significant change in the two colorful component a* and b* component in the crust and crumb texture of the produced bread were obtained. Observation of electron microscope images showed that by increasing the amount of Balangu Shirazi gum, it causes the formation of a network-like structure and can put more compression on the wall of the produced bread. Finally, by examining the marginal results of the sensory test, the sample containing 1% gum, compared to other samples, received a higher score from the sensory evaluators.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2022/03/6 | Accepted: 2022/05/15 | Published: 2022/10/2

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