Formulación y caracterización de un pan libre de gluten elaborado a partir de cultivos nativos del Ecuador

Abstract

Wheat is the most frequently used cereal for bakery products. However, around 1 percent of the world's population is genetically susceptible to celiac disease, due to intolerance or sensitivity to gluten. therefore, rice, potato, chickpea and amaranth flours were used to develop a formulation to replace wheat flour in the bread making process. The selected ingredients present high nutritional value and are naturally gluten-free. A proximal and physicochemical characterization of the raw materials was carried out to identify the appropriate combination of ingredients which allowed the formation of a bread-like dough, withont using wheat flour. The best formulation was selected based on a sensory evaluation together with the texture profile of the dough and the bread. The results indicated that the best formulation was made with rice flour, white lupin, amaranth, corn starch and potato starch in combination with guar gum. The hardness of the dough was 2,99 more less 0,34 N, the bread crust hardness was 4,63 more less 0,28 N and the chewiness 0,09 more less 0,01 J. In addition, the gluten-free bread showed a high nutritional and energetic value with a shelf life of up to 10 days.