全粒フォーリッジパーム、そば、テフ粉を使用したグルテンフリーパンの改良：物理化学組成、技術的特性、および感覚評価

The increasing demand for gluten-free foods has driven the formulation of baked products using alternative raw materials to replace wheat. This study aimed to characterize the whole flours of forage palm, teff, and buckwheat, as well as evaluate their performance in gluten-free breads. Proximate analyses of the flours were conducted, in addition to the characterization of the batters and the breads developed. The results indicated that buckwheat flour exhibited the highest protein content (11.58%), forage palm flour stood out for its elevated fiber and ash content (17.92%), and teff flour presented the highest total carbohydrate content (77.06%). Based on the obtained data, optimized bread formulations (with and without teff flours) were developed and subjected to proximate and sensory analyses. Both formulations exhibited similar compositions regarding moisture, proteins, and lipids, although they significantly differed in dietary fiber content, which was higher in the formulation without teff (11.44%) compared to the one with teff (8.56%). Sensory evaluation revealed greater acceptance of the formulation containing teff, attributed to its softer texture and more pronounced flavor. The color of the bread varied subtly due to the presence of forage palm whole flour, without compromising appearance and aroma attributes, which were similarly well rated in both formulations.