جستجوی مقالات مرتبط با کلیدواژه « ریزساختار » در نشریات گروه « صنایع غذایی »

This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The formulated savory cakes in different proportions in ranges from 2.50 to 10% along with butter (SC1-2.50, SC2-5, SC3-7.50, and SC5-10%) as best suited for the recipe and without adding Nigella Sativa oil as taken control (SC0-0%). Results revealed that nutritional properties of carbohydrate, protein, fat, ash, moisture and energy of various concentrations of savory cake were reported significant differences (P<0.001) as compared to the control. The hardness of savory cakes increases even as the texture profile decreases with the continuing increase of Nigella Sativa oil. Color parameters, L*and a* values of the savory cake were decreased with the increase in the Nigella Sativa oil level. Scanning electronic microscopy reported the spongy structure of savory cake which dominance to increase in expansion ratio. The increased amount of Nigella Sativa oil in the dough formulation resulted in higher antioxidant properties in the final product and reduced lipid peroxidation. Sensory values were reported significantly increased in their acceptance among the savory cakes as compared to the control. The SC3 sample was observed to be most acceptable to sensory panelists towards the formulated cake. Based on the present work, Nigella Sativa oil-based baked products have good potential for consumer receipt, and health-promoting snacks, especially for diabetes patients.

Cheese ripening is a complicated process that involves the breakdown of the cheese compounds via proteolysis, lipolysis and other enzyme catalysis which cause typical changes in cheese flavour characteristics. Lipolysis is one of the most biochemical reactions in cheese that through formation of short- and middle-chain fatty acids and finally convert them to flavour compounds such as methyl ketones, lactones, secondary alcohols, aldehydes and thioesters, plays an important role in cheese flavour and it also accelerate cheese ripening. Consequently, to increase cheese lipolysis in some cheese varieties, commercial lipases (with animal and microbial origins) is used. However, excessive levels of lipolysis may cause undesirable effect in cheese flavour and result in cheese rancidity. There is scarce investigation regarding to application of lipase enzymes (particularly animal lipases) in white brined cheese. Therefore, this research was performed to evaluate the effect of calf and kid goat lipases on development of lipolysis in Iranian-white brined cheese and to determine the best kind (calf or kid goat lipase) and appropriate level of enzyme to produce a cheese with an acceptable quality. In this research, Iranian-white brined cheese samples were produced from fresh cow milk via enzymatic (rennet cheese) procedure according to conventional method of cheese making in Iran. After standardization of milk fat to 3%, homogenization and pasteurization, the milk was cold to 35 ˚C and the calf or kid goat lipases at levels of 0 (control sample), 1.5, 3, 4.5 and 6 g/100 Kg of milk before renneting stage were added to the milk. The extent of free fatty acids/lipolysis (acid value, AV) and sensory scores (odour, colour, taste and texture) of Iranian-white brined cheese samples were measured during 90 days of the storage (1, 7, 14 and 21 days) at refrigerator and free fatty acid profile (FAP) analysis and microstructure assessment of cheese samples were measured at the end of 90 days of the cold storage. Analysis of fatty acid composition was carried out by gas chromatography with flame ionization detector. The results showed that increasing the amount of lipase concentrations and storage time significantly caused an increase in cheese lipolysis (p<0.01). Even though kid goat lipase introduced more changes in the experimental parameters like fatty acid profile and ADV, the kind of lipases had no significant effect on sensory attributes of the cheese samples (p>0.05). Furthermore, based on FAP results, though an increase in enzyme concentration produced a higher low-, medium-, long-chain and total free fatty acids (TFFA) (p<0.01), this increase was more obvious for low-chain fatty acids. Among different treatments, control sample with 132.91 g/100 Kg TFFA had the lowest and cheese sample containing 6 g kid goat lipase with 309.51 g/100 Kg had the highest TFFA at end of the 90-day storage period. Sensory evaluation also showed that samples having lipase enzymes had a higher mean sensory scores for odour, taste and texture when compared with control (without lipase enzyme) (p<0.001). Microstructure results of white brined cheese samples showed that by enzymatic treatment, an extensive lipolysis was occurred which subsequently caused a significant reduction in number and size of fat globules in the cheese structure. These changes due to formation of new cross-linkages between caseins and casein network rearrangement, result in a condensed texture and an increase in cheese hardness. According to the results, by using 4.5 g lipase enzyme (kid goat or calf, per 100 Kg of milk), a white brined cheese with improved sensory characteristics could be produced. Based on sensory results, no significant difference were found between two lipase enzymes, i.e. kid goat or calf lipases.

In recent years, the individuals' demand for consumption of healthy and useful products has increased. With regard to the specific role of breakfast cereal in today's dietary habit, the incorporation of nutrients into their formulation is considered as a way to produce functional food products. So in this research, the effect of extrusion variables containing feed formulation (whole oleaster flour to whole oat flour (10 to 90, 25 to 75 and 40 to 60%), feed moisture (14, 18 and 22%) and screw speed (120, 150 and 180 rpm) on some properties of snack was investigated. Thus, the central composite design was used to assess the water absorption index (WAI), water activity (aw), expansion ratio. Based on the obtained results, in a constant condition of other variables (feed moisture; 18% and screw speed; 150 rpm), an increase of the whole oleaster flour ratio from 10 to 40% decreased the WAI (from 5.64 to 5.16) and expansion ratio (from 1.72 to 1.48). While, an increase of the feed moisture from 14 to 18% led to an increase in the WAI (from 5.01 to 5.16) and water activity (from 0.33 to 0.63), when replacement level and screw speed were 25% and 150 rpm, respectively. The evaluation results of the screw speed in the moisture of 14 and 22% indicated that increasing the speed resulted in a decrease and increase in WAI, respectively. In addition, the relationship between the expansion ratio and microstructure was proved by scanning electron microscopy method. The optimum condition was found to the blends of whole oleaster flour/whole oat flour (10:90), screw rate of 180 rpm, and feed moisture content of 22% with desirable properties including (0.64%), expansion ratio(1.85), water absorption index(6.26).

Celiac disease leads to the malabsorption of nutrients and damage to intestinal mucosa. High nutritional value is one of the advantages of dairy powders, associated with their high calcium, protein and essential amino acid contents. Research has shown that such powders boost the gluten quasi-network by forming interfacial films. They are also able to increase the moisture, improve the organoleptic properties, and retard the staling of gluten-free bakery products. In addition, it has been reported that ultrasonic waves can accelerate the oxidation and increase the aeration, volume, porosity and moisture content of bakery products. They can also reduce the hardness and improve the color of such products, thus resulting in the enhancement of their quality and marketability. Consequently, the aim of this study was to improve the appearance, flavor and texture of the gluten-free cake based on rice, germinated quinoa and potato flour using cheese powder at 0, 3, 6 and 9% and ultrasound intensity of 0, 30 and 70% for 5 min.

In this study, cheese powder at 0, 3, 6 and 9% and ultrasound intensity of 0, 30 and 70% for 5 min were used to improve the quality of gluten-free cupcake. Control cake formulation had 70 g rice flour, 15 g germinated quinoa flour, 15 g potato flour, 52 g sugar, 50 g water, 36 g egg, 36 g oil, 12 g invert syrup, 2 g baking powder, 0.2 g vanilla, 1.5 g guar gum and 0.5 g xanthan gum. Moisture, specific volume, firmness, crust and crumb color, sensory properties, porosity and scanning electron microscopy (SEM) (with 100× magnification) were evaluated. To study the effect of processing parameters on color components of gluten-free cupcake, the RGB color space images were converted to L*a*b space. For determination of gluten-free cupcake porosity using image analysis, the color images were first gray scaled and then thresholded using isodata algorithm. The porosity was measured from the ratio of white to the total numbers of pixels. Results were reported as the average of three replications. In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mini-Tab17. Turkey’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.

Results revealed that moisture content increased as the cheese powder and ultrasound intensity were elevated. Cheese powder caused the moisture content to increase by boosting the gluten quasi-network and ultrasonic waves brought about this phenomenon by dissociating the polymeric chains of starch molecules and forming hydrogen bonds between water molecules and free hydroxyl groups. The sample containing 6% cheese powder sonicated at 30% intensity had higher specific volume (4/4 Cm3/g) and porosity (31.2%) as well as lower hardness (3.4 and 4.4 N after 2 hours and one week respectively) compared with other samples. Cheese powder, by boosting the gluten quasi-network and improving the dough elastic properties, and ultrasound, through enlarging the air bubbles present in the dough, caused an increase in the porosity, specific volume and softness. The results also indicated that the rise in the cheese powder content up to 6% led to an increase in the L* value (from 44.9 to 53.5) and up to 9% in the a* value (from 2.6 to 8.4) of the gluten-free cupcake crust. On the other hand, the results demonstrated that as the ultrasonic intensity was increased, the L* value of the gluten-free cupcake crumb also increased (from 60.3 to 77.9), while its b* value was reduced (from 17.3 to 7.9). This could be due to the aeration and oxidation acceleration which resulted in the increased whiteness and decreased yellowness of the cake crumb. Finally, the findings of sensory evaluation showed the preference of the samples containing 3 and 6% cheese powder sonicated at 30% intensity (4.2 and 4.4 score). The SEM and binary images of the preferred samples also confirmed the integrity of the internal structure and the gluten quasi-network of these samples, compared with the control.

The aim of this research was to investigate the feasibility of composite and laminated chitosan (CH) and whey protein isolate (WPI) film preparation which was containing cumin essential oil and chitosan nanofiber. Production of composite film was possible by decreasing WPI pH to below its isoelectric pH. Double-layer was also prepared by pouring WPI solution on dried CH film. amount of active agent and nanofiller was fixed (125 mg/100ml) and only the effect of CH/WPI ration and film type (laminated or composite) on the properties of films was arudied by RSM analytical method. The color, watercontact angle, moisture absorption, solubility, water vapor permeability and mechanical properties of films were determined. By using desirability function and according to the results, optimum formulation of composite film (65.14% WPI and 34.85% CH) and laminated film (49.01% WPI and 50.99% CH) was achieved. Microstructure of optimized films was analyzed by FTIR, FE-SEM and XRD tests. Results of FE-SEM indicated a heterogenous stracture in composite film but without any phase separation. Also, at the laminatred film good attachment between two layers of CH and WPI was observed. Semi-crystalline stracture of composite film was approved by XRD analysis and there was no detectable difference between peak intensity and crystalline stracture of composite and laminated film. there was a slight difference in the FTIR spectra of composite and laminated films. According to the results, the characteristics of composite film in comparison to laminated film had better accordance with the used prediction model. But the laminated film exhibited better morphological characteristics and could be suggested for preservation of different foods due to its high potential for use in food packaging.

The propose of  this study was to investigate the production of biodegradable edible film............

In this study, nano-encapsulation offish oil Omega 3 fatty acids was optimized by using response surface methodology (RSM) in the central composite design (CCD). Omega-3 nano-particles,containing fish gelatin and Arabic gum as wall materials,were produced using coacervation technique. Based on the results of three independent variables as fish gelatin concentration (33-66%),the concentration of omega-3 (10-30%) and the homogenizer speed at three levels (10000, 15000 and 20000 rpm) on the dependent variables such as moisture, color parameters andmicrostructure, it was revealed that the homogenizer speed had the greatest impact on the particle size (p<0.05). Morphology of powders showed that the produced powders had a relatively smooth and brittle surface and porosity was observed in case of some samples.Furthermore, moisture content of nanocapsules which were dried by freeze drying was in the range of 4.2%-7.3%. The most important factors that influence the moisture was found to be the gelatin concentration, as by increasing the concentrations of fish gelatin, the moisture of nanocapsules increased. According to color indices, fish gelatin concentration had the greatest impact on the rate of Lightness (L*) of produced powders, as by increasing of fish gelatin concentrations, the lightness of nanocapsules decreased whereas the yellowness (b*) increased.

In this study, effect of heat-moisture treatment of proso millet flour on the textural characteristics of gluten-free cake during storage was investigated. Millet flour was treated with two different moisture contents (20% and 30%) at two temperatures (100C and 120C), and then different amounts (0–100%) of treated flours were used in cake formulation. Specific volume, sensory acceptance, microstructure, moisture content and texture parameters of cake crumb on the baking day, and 3rd, 6th and 9th days of storage were studied. The results showed that increasing the intensity of heat-moisture treatment and also increasing the treated flour content increased the moisture content of cake crumb in the baking day. The cakes containing flour treated at 30% of moisture and 100C had high volume with softest texture but cakes prepared from flour treated at 30% of moisture and 120C had a compact and dense texture with the highest hardness values. With increasing storage time, the moisture content of cake crumb decreased and the hardness of that increased, and heat-moisture treatment could not reduce the rate of moisture loss and hardening during storage. Using of heat-moisture treated flour did not improve cohesiveness and springiness of the cake in baking day but a greater reduction of cohesiveness and springiness was observed for control sample during 9-day storage. The findings in this work provide evidence that heatmoisture treatment of millet flour could improve quality of cake.

The effect of Lepidium perfoliatum seed gum coating (0, 0.5 and 1%) on the mass transfer and quality of osmotic dehydrated apple was studied. For this purpose, hardness, adhesion, cohesion, gumminess and chewiness were evaluated. Results showed that the Lepidium perfoliatum seed gum coating improved apple texture during osmotic dehydration. The solid gain of sample coated with 0.5% decreased but at high gum concentration no significant difference was observed. Scanning electron microscopy also showed that the content of shrinkage decreased for osmotic dehydrated samples. Apples coated with Lepidium perfoliatum had porous structures and were puffed. Coating the samples with Lepidium perfoliatum seed gum, only effected the hardness of apples. Using 0.5 % gum concentration reduced the color change and increased the puff structure and hardness of sample during osmotic dehydration.

Microemulsions are optically transparent and thermodynamically stable systems showing selective and safe extraction capability of nutraceuticals from different plant matrices. Moreover, investigation of their nanostructure (normal micelle, reverse micelle, bicontinuous) provides noteworthy information with regard to application purposes. Therefore, in the present study the extraction of lycopene from the industrial waste of tomato paste plants was done using microemulsion technique (prepared with natural surfactant of saponin and cosurfactant of propylene glycol), and the divergent nanostructures of the single phase microemulsion were investigated by electrical conductivity and rheological measurements. These measurements along dilution lines in the pseudo-ternary phase diagram and water titration method showed good ability in simple and fast determination of different nanostructures and their boundaries in microemulsion region. Moreover, Herschel–Bulkley model fitted best with upward mode (shear rate–shear stress) of all tested samples.

The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials. Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics (Martins et al., 2012). Chitosan; a linear polysaccharide composed of (1, 4)-linked 2-amino-deoxy-b-d-glucan, is a deacetylated (to varying degrees) product of chitin, which is the second most abundant polymer found in nature after cellulose. It has been proved to be biodegradable, biofunctional, biocompatible, nontoxic and have strong antifungal and antimicrobial properties (Aider, 2010). Thus, this work was undertaken to investigate the physical, optical, barrier, mechanical, microstructural, and antimicrobial properties of chitosan films incorporated with PEO, to examine its potential applications as a packaging material.
The films were prepared according to the solvent casting technique reported by (Abdollahi et al., 2012) with some modifications. Tensile strenght (TS) and elongation at break (E) of the films were measured with texture analyzer according to Barzegar et al. (2014) method. Equilibrated film strips (at 53% RH for 48 h) were fixed between the grips with an initial separation of 50 mm and the cross-head speed was set at 50 mm/min. TS was calculated by dividing the maximum force by the initial area of the film and E% was calculated through dividing the extension at the moment of specimen rupture by the initial gauge length and multiplying by 100. The WVP of the films was determined at according to the Shojaee-Aliabadi et al. (2013). The test cups containing anhydrous calcium chloride (0% RH) were sealed by the test films, then were placed inside a desiccator containing sodium-chloride-saturated solution (75% RH). Weight gain of the cups along time were recorded periodically and plotted as a function of time. Antimicrobial properties of the films were assessed using the disc-diffusion method according to Dashipour et al. (2015). Four gram-positive or gram-negative bacteria, including B. cereus, S. aureus, E. coli and S. typhimurium were used for testing.
The influence of PEO incorporation on thickness, TS, EAB, WVP and water solubility of films can be seen in Table 1. The incorporation of PEO into the film-forming dispersion led to an increase in the thickness of the films, which varied between 0.131 mm and 0.185 mm. It could be due to the entrapment of PEO micro droplets by the polymer matrix (Dashipour et al. 2015). By increasing PEO concentration from 0.5 to 2 % in the film solutions, WS decreased markedly from 22.46 to 16.15 (P The results obtained in this study showed that the chitosan films incorporated with PEO has a good potential to being empolyed as an active film to preserve food products. Addition of PEO decreased water solubility and tensile strength, while increased the thickness, WVP and percent elongation of the films. Overall, this study demonstrates that PEO-containing films present a good potential for their application in the food industry.

Sourdough is a complex biological system, consisting of such components as cereal carbohydrates and proteins, lactic acid bacteria and yeasts and different enzymes from which each of these taste, flavor and shelf life of bread can be improved with optimal use of sourdough. The aim of this study was to determine the effect of spray dried sourdough addition on gluten development through studying dough microstructure using epi-flurescence microscope. Therefore, the traditional dough was prepared by adding 15% sourdough powders containing three lactobacillus strains, which were previously isolated from Iranian traditional sourdoughs (Lactobacillus plantarum, Lactobacillus curvatus and Lactobacillus Paralimentarius), to the dough. According to microscopic observation with simultaneous staining of dough samples with rhodamine 1% and FITC 0.1%, it was showed that samples had continuous gluten network layer and protein network was not destroyed. Which can be attributed to the insufficient amount of microorganisms, low resting after preparing the dough and insufficient activity of microorganisms.

Nowadays, using the fat replacers is a common method to produce low-fat cheeses. Employing these ingredients improves the texture, yield and functional characteristics of these products. To achieve the low-fat cheese formulation with desired gum concentration that resembles to its full-fat characteristics a lot of experiments is required. Therefore, this technique is a costly and time consuming process. Response Surface Methodology (RSM) is an appropriate approach to optimize formulation of new products. The effects of addition of Persian and almond gums as fat replacers on traditional Iranian white cheese were investigated and the best low-fat cheese formulation with favorable texture characteristics was obtained. The experiments were designed according to 3-level-3-factor box-Behnken design through RSM. The independent variables were including Persian gum (0-0.2%), almond gum (0-0.2%) and milk fat content (0.4-1.4%) and the responses were textural characteristics of cheeses. A predicted optimum formulation was gained with 1.4% milk fat, 0.18% Persian gum and 0.13% almond gum. Microstructure analysis of cheeses showed that the traditional low-fat Iranian-white cheese with optimum formulation like full-fat cheese sample had a more open structure in comparison with low-fat control.

In this study, the composition, color attributes and functional properties of watermelon, melon, cantaloupe and cucurbit flour were evaluated. Significant differences were observed in proximate composition, color attributes and functional properties (P0.05) except for water binding capacity. Foam expansion was higher for the cantaloupe and cucurbit flours. Cucurbit flour had more foam stability, water/oil binding capacity, water holding capacity and more protein solubility; Moreover, it had a significant lower L* value (P

Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study، the effect of Spirulina platensis powder in different levels (0، 0. 5، 1 and 2 percent)، added in two stages (before pasteurization and at same time with starter culture) was studied on the microstructure and acidification characteristics of yogurt during fermentation time. The results showed that different levels of Spirulina biomass had significant effect on acidification kinetics parameters of yogurt samples.

Commercial exploitation of black mouth croaker stocks in the Oman Sea is currently in progress. Gelling properties of surimi has a direct correlation with the quality of the products made from it. Due to limited information on surimi gel properties of this fish species and effects of different hydrocolloids, this study was conducted. Kamabako gel samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) in 1% (w/w) were prepared. Textural characteristics of the samples were carried out by texture analyzer device and the microstructure features were determined using electronic scanning electron microscope and ImageJ software. TG treatment (555.50 g) and WPC (503.00 g) showed the highest breaking force among other surimi gels, respectively (P≤0.05). Most parameters of texture profile analysis were higher than control treatment (P≤0.05). However, all parameters of texture profile analysis in XG treatment was reduced (P≤0.05). Maximum and minimum number of polygonal in the microstructure surimi gels were observed in TG (13371 per mm2) and XG treatments (7247 per mm2) (P≤0.05).Best result in enhancing of the textural and microstructural properties of surimi gels were achieved in TG treatment. However, weakest protein network and gel strength were obtained in XG treatment. Breaking force, deformation, hardness parameters and microstructure attributes of the surimi gel showed that this fish species is an appropriate raw material for the production of high quality surimi.

Basil seed gum (BSG) was used as a fat replacer in formulation of low-fat set yogurt and its characteristics were studied. Basil seed gum was added to reconstituted skim milk at five levels (0.01, 0.04, 0.07, 0.1 and 0.2%). Considering a blank sample, the mixtures were inoculated using a DVS yogurt starter culture and the obtained yogurt stored at 5°C. Physico-chemical properties of the yogurt samples such as pH, acidity, syneresis, apparent viscosity, hysteresis area, and microstructure, textural and sensory properties were studied after one and seven days storage. During one week storage, the pHs of samples did not show any significant differences. However, acidity of yogurt significantly changed (P<0.05). The textural evaluation of the samples contains 0.1 and 0.2% BSG were significantly different from the others and showed the lowest modulus of elasticity. Apparent viscosity, modulus of elasticity, values of syneresis and hysteresis of yogurt decreased as BSG concentration changed from 0.01 to 0.2%. Scanning electron microscopy (SEM) of yogurt samples contains 0.1 and 0.2% BSG were significantly different from the blank sample and showed smoother microstructure. The analysis of sensory properties indicated that the color, odor and flavor of samples did not show any significant differences. Although, the differences between the samples and the blank in terms of sourness, hardness, consistency in mouth, creaminess, syneresis and total acceptance were highly significant (P<0.01). The results indicated that Basil seed gum at level of 0.2% which has high water holding capacity, good sensory properties and strong interactions with milk proteins is a suitable fat replacer to develop a formulation of low-fat set yogurt.

studied. Non-fat yoghurt was prepared from reconstitute skimmed milk powder. Maltodextrin was added to reconstitute skimmed milk powder with 14% total solids (w/w) at three levels (0 (control sample), 1, 2, and 3%). The mixtures were inoculated using a DVS yogurt starter culture and the obtained yogurt samples stored at 5ºC. Physicochemical properties of the yogurt samples such as pH, acidity, total solids, syneresis, textural properties, color and microstructure were studied after one day storage. Increasing the amount of maltodextrin did not have any significant effect on pH and titratable acidity of samples, but increased the total solids of samples, in proportion to added maltodextrin. Addition of maltodextrin led to the decrease in susceptibility to syneresis, but yogurt containing 1% maltodextrin had more syneresis than the control. Increasing 2 and 3% of maltodextrin led to more compact and homogeneity microstructure. However, the yogurt containing 1% maltodextrin had less compact than the control and was more porous in scanning electron microscopy. The yogurt containing 3% maltodextrin and control sample had the highest and lowest firmness, respectively. Maltodextrin had no significant effect on adhesiveness and gumminess, but decreased the cohesiveness of yogurt samples. The color parameters (L*, a* and b*) of yogurt samples did not show any significant differences. In view of compact microstructure, low syneresis and high firmness, maltodextrin at 3% level can be used as a suitable fat replacer to develop a formulation of non-fat set type yogurt.

Preparation of Gluten-free bread using gluten-free cereals appears to be necessary for people with Celiac disease in which the patients suffers from gluten sensitivity. For this purpose, blends of corn and chickpea at concentrations of 80/20, 60/40, 40/60 and 20/80 with 3% HPMC gums to provide this type of bread was studied. For quality evaluation of breads, some factors such as; specific volume, density, oven spring, shape index (height/width ratio), porosity, texture analysis and microstructure were studied. The texture and microstructure of samples were investigated within first& second days and 24 hours after cooking, respectively. Overall, by making gluten-like network in the bread crumb, chickpea flour was able to increase the specific volume, oven spring, shape index and porosity, and decreased the gluten-free bread density accordingly. Chickpea flour increases moisture content of the gluten-free bread and decreases hardness of the bread crumb as the result. According to all performed tests, it was shown that a formulation of 20% maize flour with +80% chickpea flour has greatest effect on improving the quality.