Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads

作     者：Abdulsalam Abdulrahman Rasool Dana Azad Abdulkhaleq Dlir Amin Sabir 

作者机构：Field Crops Department Faculty of Agricultural Sciences University of Sulaimani Sulaimani Iraq Food Sciences Department Faculty of Agricultural Sciences University of Sulaimani Sulaimani Iraq 

出 版 物：《Journal of Agricultural Science and Technology(A)》 (农业科学与技术（A）)

年 卷 期：2013年第3卷第5期

页      面：380-384页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 083202[工学-粮食、油脂及植物蛋白工程] 

主　　题：Maize Fenugreek sensory evaluation rheological properties keeping quality gluten-free bread. 

摘      要：Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properties like volume, crust, color, symmetry, bake uniformity, texture, grain, aroma and taste. Also some rheological properties like gelatinization temperature and maximum viscosity of dough with bread keeping quality were used. The aim of this work is to produce suitable bread with maintaining the bread quality by selecting the suitable percentage to produce gluten free bread for people who suffering from celiac diseases and its contribution to health benefits. Significant differences were observed by using 5% of fenugreek flour in term of gelatinization temperature, maximum viscosity, breed keeping quality and volume. While using 1% of fenugreek flour significantly improved symmetry value, bread texture, crumb color, aroma and taste.