Textural and thermal analysis of staling in gluten- free bread prepared from maize and chickpea flours

In this research, effect of the chickpea flour and maize combination in different concentrations 20, 40, 60 and 80 % (w/w) and addition of 3% (w/w) hydroxy propyl methyl cellulose gum, on the staling properties of gluten-free bread was investigated. Moisture content of bread was determined during the 1st, 3rd and 6th days according to a standard method. Gluten-free bread texture also evaluated during the days 1 and 2 using a texture analyzer and the peak temperature and enthalpy of the samples also evaluated in 1st, 3rd and 6th days using the differential scanning calorimeter. Considering the acquired data an increase the percentage of chickpea flour increased moisture content of the gluten-free bread leading to less firmness, and too with increasing in percentage of chickpea flour reduced enthalpy and peak temperature of the gluten free bread leading to staling later. Altogether, according to the result obtained from staling tests using 20% and 80% of maize flour and chickpea respectively in a gluten- free formulation had the most effect in retarding the staling.