Formulations and quality characterization of gluten-free Egyptian balady flat bread

Abstract

Physical, sensory, and staling properties of gluten-free balady flat bread formulation based on rice flour, corn, and potato starch blends with different levels of hydrocolloids were studied. Results show that gums clearly improved the weight and roundness of GFBFB. Bread formulations A4-X3, A1-X3, A5-XG3, and A4-XG2 showed lower loss of moisture content after 72 h of storage at room temperature and recorded higher moisture retention being 94.4%, 93.7%, 92.3% and 92.1%, respectively, compared to control (89.4%). All GFBFB formulations were sensory acceptable, since they recorded higher scores in studied quality characteristics. Bread formulations, A4-X3, A4-XG2, A5-X3 and A5-XG3, had lower hardness and remained softer up to 72 h of storage period compared to other treatments. It could be concluded that the formulations A4 (rice flour:corn starch:potato starch, 40%:20%:40%) followed by A5 (rice flour:corn starch:potato starch, 40%:40%:20%) with 3% xanthan were the best formulation for production of GFBFB.