The effect of alternative grain substitution and partial baking technology on gluten free bread
LE3 .A278 2018
Bachelor of Science
Nutrition & Dietetics
Alternative grains have been identified as having a comparable to superior nutritional profile to the staple cereal grains, heat, rice and maize. These grains have been underutilized in the Western world yet provide a unique potential in their adaptability and resistance to harsh growing environments. These ancient grains have been shown to have functional properties with positive health impacts. Specifically, in the prevention of chronic diseases including type II diabetes mellitus and cardiovascular disease which are due to their low glycemic index, high fiber content and cholesterol lowering properties. Consumers have shown an interest and willingness to try alternative grain food products, particularly, consumers who adhere to a gluten-free diet as many of these grains do not contain gluten. This has led to the interest in the development of alternative grain food products which are acceptable to consumers. However, with the sensory aspect of food being an important factor in food purchases, there has been limited research in the sensory properties of alternative grain-based food products. Therefore, the purpose of the study was to determine how, if at all, did the substitution of alternative grains impact the sensory properties of gluten free bread. Two trials were conducted with three variations of partially baked gluten free bread at different freezing times, with a buckwheat, quinoa and control variable. It was determined that the freezing did not impact the overall acceptability of the breads. Additionally, the use of quinoa had a negative impact on liking whereas buckwheat did not have a significant impact. Attributes that positively impacted liking were smooth, soft, white, and porous while the terms yeasty and bland had a negative impact on liking.
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