An evaluation of the role of eggs and DATEM on the quality of gluten-free sorghum bread

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dc.contributor.author Bize, Magali
dc.date.accessioned 2012-04-13T20:28:56Z
dc.date.available 2012-04-13T20:28:56Z
dc.date.issued 2012-04-13
dc.identifier.uri http://hdl.handle.net/2097/13604
dc.description.abstract Due to an increase in awareness of celiac disease, the gluten-free market continues to expand. However, gluten-free breads are still characterized by a poor structure and overall mediocre quality. This research was aimed at determining the impact of egg addition as well as an antistaling agent (DATEM) on the quality of a batter-based gluten-free sorghum bread. Gluten-free bread loaves containing 20, 25, or 30% eggs (as is) on a flour basis were evaluated against a control (no egg). The impact of the antistaling agent, DATEM at 0.5% was also studied for each of these formulations. Quality factors evaluated included water activity, color, specific volume, and cell size. Texture profile analysis was performed to evaluate staling rate based on changes in crumb hardness values and a trained panel evaluated staling attributes by descriptive analysis. Finally, a consumer acceptance test on sorghum bread with and without eggs was also conducted. Results showed that sorghum breads with eggs had higher specific volumes than control (increase from 0.06 cm[superscript]3/g to 0.11 cm[superscript]3/g), while DATEM had a negative effect on the volume of gluten-free bread (decrease of 0.73 cm[superscript]3/g). Eggs also improved cell structure and produced significantly darker crust (p<0.05). Additionally, the addition of eggs reduced bread hardness (from 54 g force to 142 g force on fresh bread) and slowed the rate of staling over the 12 day storage period studied. Descriptive analysis results confirmed the findings of the texture analysis, showing control bread significantly harder (p<0.05) than egg-containing bread at days 0 and 4. The consumer test indicated a significant preference (p<0.05) for sorghum bread with eggs over the control. The overall acceptability score for this bread was above 6 on a 1 to 9 hedonic scale. The score was closer to 7 when the bread was rated by consumers with celiac disease. This research proved that the addition of eggs to a gluten-free sorghum bread formulation resulted in delayed staling and better overall quality and acceptability of the product. en_US
dc.description.sponsorship Center for Sorghum Improvment and National Egg Board en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Gluten-free bread en_US
dc.subject DATEM en_US
dc.subject Eggs en_US
dc.subject Staling en_US
dc.subject Quality en_US
dc.title An evaluation of the role of eggs and DATEM on the quality of gluten-free sorghum bread en_US
dc.type Thesis en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science en_US
dc.description.advisor Fadi Aramouni en_US
dc.subject.umi Food Science (0359) en_US
dc.date.published 2012 en_US
dc.date.graduationmonth May en_US


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