Development and characterization of gluten-free bread from optimized cassava, chickpea, and corn composite flours
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Abstract
An optimized composite flour blend of cassava, chickpea, and corn flours produced a high-quality gluten-free bread with specific volume, crumb hardness, and springiness comparable to conventional wheat-based bread. Flour composition significantly influenced the physical and sensory attributes of the final product. The incorporation of chickpea flour enhanced the nutritional profile, specifically increasing protein content, while corn flour modified the whiteness index and crumb texture. Rapid Visco Analyzer (RVA) profiles revealed that the viscosity and amylose content of the flour formulations were critical determinants of the bread’s structural integrity. The addition of hydrocolloids and emulsifiers further stabilized the crumb structure and extended shelf life. Sensory evaluation scores indicated high consumer acceptance, particularly for the optimized blend, which balanced flavor and mouthfeel effectively. Cassava flour functioned as a viable, sustainable, and cost-effective primary base in the gluten-free system. These results demonstrated that the interaction between cassava, legumes, and maize flours created a synergistic effect that mimicked the viscoelastic properties of gluten. The findings established a successful formulation for a gluten-free bakery product using locally sourced ingredients, providing a functional alternative for the expanding gluten-free market.
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References
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