Crust and crumb characteristics of gluten free breads

Gluten free breads often have poor crust and crumb characteristics and the current study was conducted to help alleviate this problem. A commercial wheat starch (Codex Alimentarius) gluten free flour was supplemented with seven dairy powders (0%, 3%, 6%, 9% inclusion rates based on flour weight). Initially a fixed water level was used (trial 1) and the resulting batters were proofed and baked. The breads were tested 24 It after baking. Powder addition reduced loaf volume by circa 6% (P < 0.001). Increasing the inclusion levels of the powders decreased loaf volume (P < 0.001) with a decrease of 8% for the highest level. Powder addition generally decreased the crumb L*/b* (white/yellow) ratio. Crust L* values were significantly reduced. All of the powders increased crumb hardness (P < 0.001) with the exception of demineralised whey powder. Ten and 20% additional water (trial 2) was added to the formulation and the resulting breads had higher volume, and a much softer crust and crumb texture. Sensory analysis revealed a preference for breads containing skim milk replacer, sodium casemate and milk protein isolate. (C) 2002 Elsevier Science Ltd. All rights reserved.