| Titles |
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English :
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preparation and evaluation of two layers bread free gluten for celiac disease
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Arabic :
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اعداد وتقييم الخبز خالي الجلوتين منفصل الشطرين لمرضي حساسية الجلوتين.
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| Abstract |
the aim of the present stuudy was to produce two layer bread from pre-gelatinization rice flour and blends. the water added, xathan gum and dry yeast amount were studied. fermentation time, emulsifier percent and storage time of bread free gluten were evaluated. results indicated that the water added and xanthan gum percent had significant effect on dough viscosity and making of separated two layers of loaf. 1% dry yeast is the best present to produce two layer bread. the best fermentation time was two part, 15 min after ending the dough making and 25min after flattening the dough. the emulsifier concentration also had greater effect on separated two layers bread quality compared with control. the sensory evaluation of separated two layers gluten free bread showed that 90% water to produce dough. 50% rice flour 50% corn flour 2% xanthan gum and 5% emulsifier mono propylene glycolwere more suitable to produced separated two layers bread with quality than other treatments under study.
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| Publication year |
2013
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| Author(s) from ARC |
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| Publication Type |
Journal
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