Evaluation of a gluten-free sourdough bakery product

Abstract The population of gluten sensitive people has been gradually rising in the last decades. food industry, especially bakery industry to develop more gluten-free products satisfy consumer's demand. However, quality these differs from attributes a standard glutenious product. Therefore, aim our research was good sourdough product with 3 different flours: millet, brown rice and commercially available mixture (Belbake). We investigated differences moisture content, baking loss, texture sensory properties products. According results case content sample had highest, while millet gave lowest value. loss measurement reverse results. In analysis softest, but Belbake better resilience springiness. Also, analyses found be best by judges, however, there were no significant between them. conclusion, development successful. Further is needed investigate shelf life