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Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

  • Mohammad Rostamian , Jafar M. Milani and Gisoo Maleki EMAIL logo
Published/Copyright: June 19, 2014

Abstract

The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

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Published Online: 2014-6-19
Published in Print: 2014-9-1

©2014 by De Gruyter

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