National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Gluten free bread is highly acceptable to the typical consumer to be diagnosed with celiac disease and gluten intolerance. The main problem with the gluten free bread is compromised properties in terms of texture, shape, size with other quality attributes, which are due to the lack of gluten during bread doughing. In that case mixed wheat flour is a better option. However there is ample scope to enhance the nutritional value of the bread both quantitatively and qualitatively using nutritious food ingredients. Rice flour has been found to be one of the most suitable cereal grain flours for preparing foods for celiac disease (CD) patients with various nutritional qualities. Wheat is unique in that when its flour is mixed with a limited amount of water it forms visco elastic dough. These visco elastic properties enable the dough to hold the CO2 gas produced by yeast or baking powder and to expand to leavened baked products like bread with a light airy texture. These properties of the wheat dough are attributed to its gluten proteins. Rice has no such proteins. Hence, the production of baked goods from rice that have similar texture and eating quality to those from wheat is a real challenge. The current study has been made to blend the blend of rice & wheat flour and to study the quality analysis of prepared mixed wheat flour.
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