Investigating staling of gluten - free bread prepared from chickpea flour and potato

Celiac disease (CD) is a kind of entropathy which is result of gluten intake from widely prevalent food sources such as wheat, rye, barley, and possibly oat. The sole treatment for celiace patient is using of a gluten free diet. The aim of this study is investigate staling of a gluten - free bread prepared from different percentages of chickpea flour and potato. Bread staling was evaluated through texture profile analysis crumb and crust moisture (after 2, 24 and 48) and starch retrogradation by differen tial thermal analysis. The result of texture profile analysis showed that the factorability, hardness, resilience, adhesiveness, springiness, and chewiness of samples were decreased by chickpea flour reduction. Moisture analysis showed that, with increasing amounts of potato crumb moisture was increased and after 48 hour crumb moisture was signifi cantly decrease. The results of thermal analysis showed that, after 5 day, enthalpy of samples was decreased but in control sample it was increased.