Development of Gluten-Free Bread Using Teosinte (

Area of Science:

• Food Science and Technology
• Cereal Chemistry
• Nutritional Science

Background:

• Gluten-free bread development is crucial for individuals with celiac disease or gluten sensitivity.
• Traditional gluten-free flours often lack optimal baking properties, necessitating innovative ingredient combinations.
• Teosinte seeds, a traditional crop in Honduras, offer a potential source for gluten-free flour.

Purpose of the Study:

• To develop and evaluate gluten-free bread formulations using novel flours: teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF).
• To investigate the impact of TF incorporation on the physicochemical and pasting properties of rice flours.
• To assess the effects of TF on the quality attributes of the final bread product, including texture and color.

Main Methods:

• A Simplex-Centroid mixture design was employed to optimize bread formulations.
• Pasting and rheological characteristics of individual and blended flours were analyzed.
• Bread quality parameters, including hardness, specific volume, and color (L*, a*, b*), were measured.

Main Results:

• Teosinte flour addition decreased peak, breakdown, and setback viscosities of rice flour dispersions, indicating improved stability.
• Incorporating TF into BRF or WRF significantly increased bread specific volume and hardness compared to rice flour alone.
• TF influenced bread crust and crumb color parameters, with varied effects on lightness, redness, and yellowness depending on the rice flour type.

Conclusions:

• Teosinte flour can be effectively combined with high-protein brown and white rice flours to produce gluten-free bread with desirable quality attributes.
• The study demonstrates the potential of teosinte as a valuable ingredient for enhancing gluten-free baked goods.
• Optimizing flour blends is key to achieving superior physicochemical properties and sensory characteristics in gluten-free bread.