Investigation of the using facilities of different emulsifiers in gluten-free bread production

In this study, effects of different emulsifiers on some quality properties of gluten-free bread produced by three different formulas including rice, corn and buckwheat flours were investigated, including lecithin (LC), diacetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) and sodium stearoyl lactylate (SSL) and commercial mixtures including FO and OVALETTE. While adding emulsifiers into formulation and rising level of emulsifier generally decreased stickiness, elasticity and flexibility values of produced breads, It significantly increased bread volume, crust color L, and b values and crumb color L values (P<0.05). On the other hand, the effect of different emulsifiers on gumminess, chewiness, and hardness values, baking loss, and color values changed with different flours. The most proximate gluten-free bread to control bread was produced with rice flour added 0.25 % DATEM, with corn flour added 6 % OVALETTE and with buckwheat flour added 6 % FO. This produced bread also was evaluated with sensory tests. Control bread and gluten-free bread produced with rice flour were found alike statistically in terms of sensory test parameters (P>0.05) (except for the humidity). All sensory test parameters of gluten-free bread with buckwheat flour and with corn flour were higher than 5 points. (except for flexibility value of gluten-free bread with corn flour). Effects of different emulsifiers changed with different flours, so choosing suitable emulsifier for formula is suggested for further studies on improving and developing new products.