engleski

Influence of proofing and baking time on selected properties of gluten-free bread

The influence of proofing time and baking time on physical characteristics of gluten-free breads was investigated. Breads were made of rice flour, corn flour and potato starch with addition of guar gum, sunflower oil, fresh yeast, salt and water. Proofing temperature was 30 °C at 80 % of relative humidity (RH) and baking temperature was 190 °C. Proofing time was ranging from 45 to 55 minutes and baking time was ranging from 25 to 35 minutes. In breads, specific volume and shape, crumb porosity by image analysis, crumb firmness and crust hardness by Texture Analyser were determined. Bread specific volume ranged from 97 cm3/g to 105 cm3/g. Physical properties of gluten-free breads such as specific volume, crumb cell porosity and crust hardness significantly depend on proofing time. The prolongation of proofing time significantly influenced the enlargement of the specific volume and crust hardness. Specific volume of the products decreased with the prolongation of the baking time, while the crust hardness increased. In the case of the used recipe and process conditions, 50 minutes of proofing and 30 minutes of baking would be desirable to obtain good physical characteristics of gluten- free breads.

gluten-free bread ; proofing ; baking time ; porosity ; texture

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