1Department of Functional Properties of Food

Commercially available gluten free breads are of low quality and have a rapid staling during storage, therefore attempts were made to obtain gluten free bread of improved structure properties and extended shelf-life. For this purpose laboratory obtained bean starch, both native or hydrothermally modified, was added to a gluten free formulation. Texture results revealed differences between the bottom-harder, and upper-softer part of fresh bread containing native bean starch. Modified starch reduced the hardness and diminish the differences between the upper and the bottom part of bread slice. Independently of storage duration breads were crumbly. Considerable decrease of the peak and final viscosity was observed with the increase of the storage time in sample with native bean starch, whereas the presence of modified starch induced the opposite tendency. The addition of native starch increased the tendency of amylopectine to retrograde during storage, whereas the presence of modified starch decreased the retrogradation enthalpy by 16%. PRACTICAL APPLICATION Gluten free breads exhibite dry crumbling crumb, poor mouthfeel and flavour. To gain approval, gluten free bread need to resemble wheat flour bread. This research provided the preliminary guidance to apply bean starch as the ingredient of gluten free bread and determine its influnce on the structure and texture behaviour of crumb during storage