Gluten-free flat bread from sorghum: Quality characteristics

Abstract

The objective of this study was to assess the effect of the addition of different hydrocolloids and potato flour on the sorghum based flat bread quality characteristics. Gluten-free whole grain flat bread was prepared by using whole sorghum (100%) flour. Further, xanthan gum (0, 0.25, 0.50, 0.75 and 1 per cent), guar gum (0, 0.25, 0.50, 0.75 and 1 per cent) and potato flour (0, 5 and 10 per cent) were incorporated on flour weight basis for the preparation of flat bread. Specific volume, loaf height and loaf weight of flat bread were determined. Crumb firmness was decreased by guar gum and potato flour. On the basis of baking quality and sensory properties, most acceptable level of additives to be incorporated in gluten-free flat bread were xanthan gum - 0.50 percent, guar gum -0.75 percent and potato flour-5.00 per cent.