Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums

The use of gluten free flour is gradually gaining prominence worldwide due to the nutritional reasons for bread making. The most common disease caused by the protein, prolamin ingestion is celiac and the only effective treatment is to strict the diet free of prolamin.
This paper examines the effect of two different hydrocolloids, Qodume shahri (QSG) and xanthan gums (XG) at the concentrations of 0, 0.5 and 1% (w/w flour basis) on the rheological properties of dough and sensory characteristics of bread produced from gluten free sorghum flour. The crumb cell structure was also studied using digital image analysis technique.
The results showed that the hydrocolloids QSG and XG had positive effects on the bread quality and sensory acceptability of fresh gluten free bread. The results indicated that the addition of either of the two cited hydrocolloids could improve the quality of the dough and bread produced.
According to the results it might be concluded that Qodume shahri gum acts quite similar to xanthan gum. The work also indicated that the bread produced by wheat flour has slightly higher acceptability by consumer as compared to the gluten free bread produced but the production of latter is quite possible.