Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples
نویسندگان
چکیده
Abstract The need for better quality gluten-free (GF) bread is constantly growing. This can be ascribed to the rising incidence of celiac disease or other gluten-associated allergies and widespread incorrect public belief, that GF diet healthier. Although there a remarkable scientific interest shown this topic, among numerous studies only few deals with commercially available products. gap between research commercial reality already identified communicated from nutritional point view, but up date texture breads are underrepresented. In study, 9 were compared their wheat-based counterparts sensory viewpoints. Results showed loaves products, some performed significantly at hardness springiness attributes during 4-day-long storage test Two cob on same level as regarding cohesiveness 3 days. Among sensorial properties mouth-feel, softness smell evaluated similarly versus had more salty taste which reduced flavor experience. Both data indicate products has improved in recent years; they stayed comparable even period.
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2022
ISSN: ['1438-2385', '1438-2377']
DOI: https://doi.org/10.1007/s00217-021-03944-2