Abstract
M.Tech. (Food Technology)
Coeliac disease is an autoimmune disease triggered by the ingestion of gluten; persons suffering from coeliac disease are compelled to follow a life-long gluten-free diet. Gluten-free bread, (GFB), has poor quality attributes compared to wheat bread. The effect of mageu, a traditional beverage on quality parameters of GFB with and without selected hydrocolloids was studied. Mageu produced from maize flour and commercial starter cultures were used in GFB based on sorghum, soybean flour and maize starch. It is hypothesized that mageu with or without hydrocolloids could improve GFB quality aspects. The quality parameters measured were specific volume, loaf height, bake loss, rheological attributes, crumb firmness, firming rate, onset of mould growth and sensory attributes: texture, crumb colour, crust colour, flavour and overall acceptability.....