Summary
Four gluten-free bread formulations were developed, with the inclusion of soluble and insoluble dietary fiber. Physical properties, chemical composition, acceptance and purchase intent of consumers were evaluated. The standard sample (1) had rice flour, cassava starch, egg, powdered milk, sunflower oil, salt, sugar, dry yeast and water as ingredients. In the other samples, the starch was partially replaced by inulin (2), defatted rice bran and inulin (3), and defatted rice bran (4). The color of bread 2 differed only in the crust, which was less red and yellow than standard sample (1). The inclusion of rice bran yielded a darker, red and yellow color to the crust and the crumb of the breads 3 and 4. Only bread 2 had loss of weight and lower yield, compared to the other samples, probably due to the dough structure collapse, which was not sustained at the growth stage. The cost of the breads with inulin was greater, for this is a well known prebiotic ingredient, acquired in pharmaceutical establishments; whereas the cost of bread with bran decreased, since it is an industrial by-product obtained from the extraction of rice oil. Regarding chemical composition, there was an increase in ash, protein and dietary fiber contents, especially insoluble, in breads 3 and 4; whereas bread 2 had lower protein and higher dietary fiber content, especially soluble. Nutritionally, an increase in the nutritional value over digestible carbohydrates and caloric value is accepted. Sensorily, breads 3 and 4 were less preferred regarding color and flavor attributes, but did not differ from breads 1 and 2 in odor and texture attributes, and consumers purchase intent. It was concluded that the consumption of breads with partial replacement of starch ensures food functional quality, nutritional and sensorial, especially in the celiac case.
Keywords:
Celiac disease; Bread; Rice flour; Rice bran; Inulin
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