The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread

Gluten-freebakeryproductsisan important rolein the diet ofcoeliac diseaseandshould besupplied a part ofdailyenergy، protein،mineralsandvitaminsofthese patient''s needs. Therefore the aim of this study was evaluation of adding BalanguShirazi gum (0، 0. 25، 0. 5، 0. 75 and 1%) on moisture content، specific volume، porosity، crust color (L*، a* and b* values) and sensory properties (overall acceptance) of sorghum gluten-free semi volume Barbaribread. Crust color and porosity were estimated and analyzed by Image J software. The results showed the moisture content and L* value were increased by adding this gum. However the highest specific volume and overall acceptance in sensory evaluationwere observed in sample including 0. 5% BalanguShirazi gum. On the other hand the lowest firmness (2hr after baking) was observed in this sample. Also the samples containing 0. 25 and 0. 5% BalanguShirazigum had the highest porosity and the lowest firmness (72hr after baking).