Abstract
There are various tests that can be used for evaluation of the quality of gluten-free doughs and breads. All such tests are related to certain parameters that determine the quality of these products. Chemical composition, color, texture, pasting, gelatinization, rheological and morphological properties are the major attributes determining the quality of the gluten-free breads. There is a great correlation between many of these parameters, for example, the visco-elastic properties of gluten-free doughs are closely related with their pasting and gelatinization properties. Therefore, rheological analysis also gives the information about the visco-elastic nature of gluten-free dough. Color directly influences the consumer acceptance of the finished product. Texture analysis gives the information about the degree of staling of gluten-free breads. A higher hardness generally indicates a higher staling of gluten-free breads. Sensory evaluation entails the consumer acceptance of the breads developed with gluten-free formulations.
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Sudheesh, C., Mir, S.A., Sunooj, K.V. (2021). Quality Tests for Evaluating Gluten-Free Dough and Bread. In: Mir, S.A., Shah, M.A., Hamdani, A.M. (eds) Gluten-free Bread Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-73898-3_14
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