Sains Malaysiana 52(2)(2023): 487-499

http://doi.org/10.17576/jsm-2023-5202-13

Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach

(Kesan Tahap Penambahan Air pada Sifat Fizikal, Profil Reologi dan Penilaian Sensori Roti Tanpa Gluten: Suatu Pendekatan Awal)

NORASHIKIN MOHD ZAIN¹, MAARUF ABD. GHANI^2,* & ZALIFAH MOHD KASIM¹

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Faculty of Fisheries & Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu Darul Iman, Malaysia

Diserahkan: 12 Jun 2022/Diterima: 11 November 2022

Abstract

The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory evaluation of natural gluten-free bread produced by adding different water levels to the recipe without adding hydrocolloid. Five types of bread with different levels of water at (A) 80%; (B) 90%; (C) 100%; (D) and control dough: 105% (control 1); (E) 60% (wheat bread-control 2)  of the flour basis were investigated. Control 1 is the standard level of water for making gluten-free bread, while control 2 is the standard level of water for preparing wheat bread. Sample A has a lighter crust and crumbs, as well as a white index value and lower ΔE values comparable to wheat bread, better volume, increased pore size sharply and shows higher G' and G". G' decreased as the amount of water in the dough increased. All dough formulations had higher gelatinisation enthalpy change (ΔH) values than sample A and sample E. The bakery sector could use the findings to design and reformulate the recipes of diabetic and/or reduced calorie and gluten-free bread recipes to better fulfill consumers' expectations.

Keywords: Gluten-free bread; physical properties; rheology; sensory evaluation; water levels

Abstrak

Kandungan air dalam resipi bebas gluten adalah sangat penting untuk kualiti produk akhir. Penyelidikan bertujuan untuk membangunkan formula alternatif roti bebas gluten menggunakan tahap air yang berbeza. Penyelidikan ini adalah untuk menentukan kualiti terutama dari segi sifat fizikal dan profil reologi roti bebas gluten semula jadi yang dihasilkan dengan penambahan tahap air yang berbeza daripada komposisi resipi tanpa penambahan hidrokoloid. Lima jenis roti dengan tahap air yang berbeza pada (A) 80%, (B) 90%, (C) 100%, (D) 105% (kawalan 1) dan (E) 60% (tepung gandum-kawalan 2) - daripada asas tepung, telah dikaji. Kawalan 1 ialah paras air piawai untuk menghasilkan roti bebas gluten, manakala kawalan 2 ialah paras air piawai untuk menyediakan roti gandum. Sampel A mempunyai kerak dan serbuk roti yang lebih ringan, serta nilai indeks putih dan nilai ΔE yang lebih rendah setanding dengan roti gandum, isi padu yang lebih baik, saiz liang meningkat secara mendadak dan menunjukkan G' dan G” yang lebih tinggi. G' berkurangan apabila jumlah air dalam doh bertambah. Semua formulasi doh mempunyai nilai perubahan entalpi penggelatinan (ΔH) yang lebih tinggi daripada sampel A dan sampel E. Sektor bakeri boleh menggunakan penemuan ini untuk membentuk dan merumuskan semula resipi roti bebas gluten untuk diabetes dan/atau kalori berkurangan untuk memenuhi jangkaan pengguna dengan lebih baik.

Kata kunci: Paras air; penilaian sensori; reologi; roti bebas gluten; sifat fizikal

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^*Pengarang untuk surat-menyurat; email: maaruf@umt.edu.my