تقييم الخصائص الفيزيوكيميائية، التصنيعية و الحسية لأنواع من الخبز المسطح الخالي من الغلوتين و الخاصة بمرضى داء الزلاقي

الملخص EN

This research was conducted at the department of food science, faculty of agriculture, Damascus University, with the aim of producing gluten-free bread for patients with celiac disease.

in this research, gluten-free bread were produced using different types of gluten-free flour (rice flour, cornmeal and skimmed soy flour) and the mixtures prepared from them, and the physiochemical properties of the used flour were evaluated, and then the chemical, processing and sensory properties of the resulting bread were evaluated.

the results of the analysis showed the variation in the physiochemical composition of the main types of flours used in the preparation of mixtures.

soy flour was characterized by high levels of ash, protein and colour, and low moisture content compared to rice flour and corn flour, also there were significant differences with respect to the mixtures prepared from the previous types of flour, in moisture content, ash, protein and colour degree of the various types of composite flour.

moreover, these mixtures demonstrated a physiochemical composition much higher than that of wheat flour.

in general, the protein, ash and colour content of the composite flour increased with the increase in the level of soybean flour in the mixture.

on the other hand, analysis of the chemical composition of all prepared bread samples showed a large variation in their protein content, lipid and ash, and bread samples prepared from soybean flour were characterized by the highest protein content, and in contrast, bread prepared from corn flour showed the highest lipid value, while the percentage variation of the fibers was within a narrow range, in addition, all the prepared bread samples varied in the processing characteristics.

sensory evaluation showed that rice bread was generally more preferred in terms of colour, flavour and general acceptance than other types, followed by cornbread in terms of colour and general acceptance.