POSSIBILITIES OF PRODUCING LOW-PROTEIN AN D GLUTEN-FREE BREAD - II - DEVELOPMENT OF SENSORY AND TECHNOLOGICAL PROPERTIES

Bread with attractive volume and soft crumb can be made from corn-star ch by applying binding agents. This can be used in the diets of people who need food with low protein and phenylalanine contents and free fr om gluten (patients suffering from coeliac disease, phenylketonurea or renal failure). Besides structure formation it is very important to a pproximate to the sensory and production technological properties char acterising common bread, such as flavour, colour, smell and rising abi lity. The purpose of the work was to determine the minimum quantity of the following additives and technological agents, which are also used in conventional baking technology: icing sugar, delta-glucono-lactone . NaHCO3 (baking soda), and margarine, in order to attain the best pos sible technological and sensory characteristics. Bread volume, crumb p enetration, and changes in sensory characteristics have been estimated so as to demonstrate the effect of each additive. The results show th at icing sugar leads to a slight increase in volume and to an improvem ent in the crumb. It has a considerably influence on the crust and the flavour. Delta-glucono-lactone and NaHCO3 have no significant effect on volume and crumb penetration, but if applied in the appropriate rat io, the bread will be characterised by fine crumb and crust structure, and delicious smell and flavour. The application of'margarine is not recommended in low-protein, gluten-free systems because of its unfavou rable effect on the intestines.