Optimization of Producing Gluten Free Brotchen Bread Based on Corn Containing Lentils Flour and Mucilage to the Quince Seeds

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Gharekhani Mehdi; Mostafazadeh Behnam

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:13 | Issue:2 Page(s): 119-133

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Information Journal Paper

Title

Optimization of Producing Gluten Free Brotchen Bread Based on Corn Containing Lentils Flour and Mucilage to the Quince Seeds

Author(s)

Gharekhani Mehdi | Mostafazadeh Behnam | Issue Writer Certificate

Keywords

Celiac

Brotchen Bread

Mucilage to Quince Seeds

Lentils Flour

Abstract

Celiac disease is the most common disease that occurs because of consuming Gluten. The only method to treat this disease is to use gluten-free foodstuffs. The purpose of this research was to optimize the production of Gluten-free Brotchen Bread based on corn that contains Lentils Flour and Mucilage to the seeds. For this reason, the Lentils Flour was added to the formulation in three levels of (25, 50, and 75 percent) as the replacement of wheat flour and mucilage to the quince seeds in three levels of (1, 2, and 3 percent), and finally the resulted and obtained optimized sample was compared to the sample that was without Lentils Flour and mucilage to the quince seeds. The statistical analysis and optimization of this process was performed in response surface method. The obtained results indicated that with adding Lentils Flour and mucilage to the seeds, the amount of viscosity, density and moisture of seeds were increased and the lightness and stiffness level of the sample tissues were decreased. The samples particular volume was decreased very slightly with adding Lentils Flour but it was decrease at first and then increased with more trend through adding the mucilage amount to the seeds. Also, the general reception of samples indicated that with increase in the amount of Lentils Flour the amount of general reception, from the viewpoint of evaluators, was decreased at first and increased then, while with increase in the amount of Mucilage to Quince Seeds the amount of general reception was increased at first and decreased then. The results of formulation optimization indicated that to reach the above mentioned purposes it is necessary that density of Lentils Flour will be 25% and density of Mucilage to Quince Seeds will be 3%. On the one side, the results of comparison between the control and optimized sample indicated that the optimised sample had more viscosity, moisture and general reception than control sample. According to the obtained results it can be said that Mucilage to Quince Seeds can be used to simulate and imitate the properties of gluten and also the Lentils Flour can be used in producing the gluten-free bread.

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APA: Copy

Gharekhani, Mehdi, & Mostafazadeh, Behnam. (2021). Optimization of Producing Gluten Free Brotchen Bread Based on Corn Containing Lentils Flour and Mucilage to the Quince Seeds. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 13(2 ), 119-133. SID. https://sid.ir/paper/1067349/en

Vancouver: Copy

Gharekhani Mehdi, Mostafazadeh Behnam. Optimization of Producing Gluten Free Brotchen Bread Based on Corn Containing Lentils Flour and Mucilage to the Quince Seeds. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2021;13(2 ):119-133. Available from: https://sid.ir/paper/1067349/en

IEEE: Copy

Mehdi Gharekhani, and Behnam Mostafazadeh, “Optimization of Producing Gluten Free Brotchen Bread Based on Corn Containing Lentils Flour and Mucilage to the Quince Seeds,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 13, no. 2 , pp. 119–133, 2021, [Online]. Available: https://sid.ir/paper/1067349/en

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