Melaku Tafese Awulachew
Department of Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural research, Ethiopia
Publications
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Review Article
A Review of Non-gluten Components in Gluten-Free Bread Characteristics keep the doughs baking quality and viscoelastic qualities
Author(s): Melaku Tafese Awulachew*
Gluten, the protein responsible for dough’s cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/ hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-fre.. Read More»