Preparation and evaluation of low and free gluten formulas for bakery products

ABSTRACT

This study was conducted to prepare and evaluate low [LG] and free gluten [FG] formulas for bakery products [pan bread and shortening cake].. Flour formulas mixture were consisted of wheat flour [WF], rice flour [RF], corn flour [CF], potato flour [PF], and soybean flour [SF] with addition of Arabic gum [AG] as [%/ wt] The rheologyical properties of different formula mixtures [farinogragh and viscoamylogragh test] and gluten content were determined. In this study the prepared formulas were tested biologically using 30 male albino rats [95 +/- 5g].Rat were divided into five groups [6 rats each] Group [1] fed on basal diet [control group], group [2] fed on basal diet [Casein free], group [3] fed on basal diet [with wheat flour], group [4] fed on basal diet [with LG formula] and the last group [5] was fed on basal diet [with FG formula] for 28 days. At the end of the experimental period rats were scarified for blood and organ collections. Blood samples were subjected to several determinations glucose, hemoglobin, albumin as well as total protein level. Results revealed that the most acceptable formulas for low and free gluten bakery products were 35%WF+28%RF-M5%CF+15%PF+ 7%SF with 5% AG and 40%RF+30%CF +20%PF+10%SF with 5%AG, respectively for bread while the cake had the same formulas without adding Arabic gum.. The biological results showed no significant differences between the two formulas with regard to all the investigated parameters. This study recommended the use of the prepared low and free formulas mixture in production of low and free gluten products due to its beneficial effects to the celiac disease individuals