BREAD FROM CORN STARCH FOR DIETETIC PURPOSES .2. FORMATION OF THE VISUAL AND TECHNOLOGICAL PROPERTIES

Bread with attractive volume and soft crumb can be made of corn-starch by applying binding agents, which can be used in the diet of people w ho need food with low protein and phenylalanine content and free from gluten (patients suffering from coeliac disease, phenylketonurea, and renal failure). Besides structure formation it is very important to co me closer to the visual and production technological properties charac terising the common bread, such as flavour, colour, smell and swelling ability. The purpose of our work has been to determine the minimum qu antity of the following additives and technological agents, which are used in the conventional baking technology as well: powder sugar, delt a-glucono-lacton, NaHCO3 (baking soda), and margarine, in order to att ain the best possible technological and visual characteristics. Bread volume, crumb penetration, and the change of the visual characteristic s have been estimated so as to demonstrate the effect of each additive . Our results show that powder sugar leads to slight increase in volum e and improvement of crumb. It influences considerably the crust and t he favour. Delta-glucono-lacton and NaHCO3 have no significant effect on volume and crumb penetration. But if applied at the appropriate rat io, the bread will be characterised by fine crumb aad crust structure, and delicious smell and favour. The application of margarine is not r ecommended in systems with low protein and free from gluten because of its unfavourable effect on the intestines.