Development of Gluten-Free Bread: A Composite Flour Approach Using Sorghum, Rice, and Plantain Flours

Abstract

The study was to obtain the gluten-free bread as the substitution of wheat gluten, for the people who are gluten intolerant. Gluten intolerance can be a chronic condition since it harms the inner lining of the small intestines and causes a painful and bloated abdomen after eating the gluten from wheat. The a blend of rice flour (RF), sorghum flour (SF) and plantain flour (PF) along with other ingredients such as salt, sugar, dry yeast, psyllium husk(isabgol) oil, water was taken in the ratio RF/SF/PF = 50:30:20 and 30:50:20 respectively for the two recipes and all the ingredients were used in the proportion mentioned above, to produce a gluten free bread, and sensory, physical and proximate analyses were carried out. The results indicated that in the proximate analysis, the performance of the two formulations was compared and showed that Formulation B (high rice) with a 50% rice content performed better than Formulation A, (high sorghum) with 50% of sorghum overall. Physico-chemical analysis showed that (formulation B) exhibited slightly higher moisture content and ash content (showing good water retaining ability and mineral content) while (formulation A) had high fat content. The higher moisture in formulation B could have helped to improve the softness and shelf-life properties of the breads. From the sensory analysis, it is found that the bread made from (high %) of rice flour with ratio RF/SF/PF 50:30:20 have more acceptability score based on Taste, Texture and Overall Acceptability score according to the panelist.