The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1

Abstract
Gluten-freebakeryproductsisan important rolein the diet ofcoeliac diseaseandshould besupplied a part ofdailyenergy, protein,mineralsandvitaminsofthese patient's needs. Therefore the aim of this study was evaluation of adding BalanguShirazi gum (0, 0.25, 0.5, 0.75 and 1%) on moisture content, specific volume, porosity, crust color (L*, a* and b* values) and sensory properties (overall acceptance) of sorghum gluten-free semi volume Barbaribread. Crust color and porosity were estimated and analyzed by Image J software. The results showed the moisture content and L* value were increased by adding this gum. However the highest specific volume and overall acceptance in sensory evaluationwere observed in sample including 0.5% BalanguShirazi gum. On the other hand the lowest firmness (2hr after baking) was observed in this sample. Also the samples containing 0.25 and 0.5% BalanguShirazigum had the highest porosity and the lowest firmness (72hr after baking).
Keywords
Key Words:Gluten-free semi volume bread
BalanguShirazi gum
texture
Porosity
Crust color
Journal of food science and technology(Iran)
Volume 11, Issue 42
February 2014
Pages 129-139