سارا دانشگر

The major factor to improve wheat flour and bread is gluten that causes improvement of texture and bread volume. But, this protein is dangerous for coeliac disease. With regard to, bread is staple food in majority of people, so, the aim of this research is to produce gluten free baguette with high nutrition values and favorable quality, by using a mixture of sorghum flour and potato starch and xanthan gum. So a blend of sorghum flour and potato starch with ratios of 3:1, 2:1, 1:1, and xanthan gum with percentages of : 0, 1.5, 3 % were used. Then the specifications of dough and bread were evaluated. Then rheological properties of dough, were determined by farinograph and extensograph in triplicate. Baguette was baked from treatments and were evaluated sensory, organoleptic characteristics, colour, volume, texture and staling of bread in 1, 36 and 72h after baking. Results were analysed by factoriel method and Minitab in 95% confidence level. The results showed that by increasing the ratio of sorghum flour and percentage of xanthan, water absorption percent of flour, dough development time, stability and farinograph quality number will increase. By increasing the ratio of sorghum flour, energy of extensograph and resistance to extension of dough will decrease. While by increasing percent of xanthan gum, these parameters will increase. But by increasing the ratio of sorghum flour, ratio number of extensograph will increase and by increasing xanthan, it will decrease. Also by increasing the ratio of the sorghum flour and potato starch and xanthan gum, The sensory and the texture specifications of baguette will improve. whereas increasing the ratio of sorghum flour, potato starch and xanthan gum will lead to increase the shelf life of the produced bread.