Development of a Bread Product for Coeliac People Made form Rice, Chía and Amaranth Flour, by Mean of a Mixture Design

Authors: Beltrán-Orozco MC*, Ordáz-Trinidad N, Cruz and VMT and Silva-Torres R

Volume 3, Issue 5

Abstract

It was developed a bread for celiac people, based on a mixture of rice flour, burry amaranth and chía seed, as well as, hydrocolloids (alginate, guar and xantana gums) and sodium caseinate. Using the methodology of Mix Design. It was evaluated the volume and texture of the loaf, as well as, the quality of the crumb and the crust of the loaves and the taste of the loaves like response variables. The flours used were tested by immunological assays to ensure the absence of gluten in them. By means of the numerical optimization process, (Design Expert 5 statistical program) the best formula was obtained. The best result was obtained with the use of 9% sodium caseinate (based on% baker) and 2% guar gum, and it was possible to develop bread with good physical and sensory characteristics, safe for the consumption of celiac people.

Keywords: Coeliac Disease; Bread; Amaranth; Rice; Chía Seed; Hydrocolloids

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