Effect of pectin on physicochemical, textural and sensory properties of corn-based gluten-free bread

Celiac disease is a permanent intolerance to some cereal prolamins and this disease is one of the most common food allergic. The only effective treatment for such patients is gluten-free diet. Gluten free breads require polymeric substances that mimic the viscoelastic properties of gluten to provide structure and retain gas. In this research effect of pectin in three concentrations (1, 2 and 3 % flour basis) and also combination pectin-tragacanth in concentration of 3 % was evaluated on physicochemical, textural and sensory properties of corn-based gluten-free bread. Addition of pectin and increasing its concentrations increased the volume specific in breads containing hydrocolloids as compared to the control bread, and among treatments pectin in concentrations of 3% showed the highest loaf specific volume. The lowest weight loss of bread was belong to bread with 2% pectin that was not significant with breads contain to 1 and 3% of pectin. Also addition of pectin caused a significant ( p