Evaluation of mageu-based gluten-free bread loaf characteristics

Abstract

Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included specific volume (SV), loaf height, bake loss, crumb firmness, firming rate, onset of mould growth, sensory attributes: texture, crumb colour, crust colour, flavour and overall acceptability.