Comparative analysis of gluten-free breads produced from white flour and mixed cereals flours

U ovom radu su ispitana i uspoređena fizikalna, senzorska i kemijska svojstva tri različita bezglutenska kruha, od kojih su heljdin i kukuruzni kruh kreirani s ciljem dobivanja obogaćenog bezglutenskog kruha, te su uspoređivani s bijelim bezglutenskim kruhom s tržišta. Dobiveni rezultati ispitivanja fizikalnih svojstava bezglutenskih kruhova pokazali su manju tvrdoću, gumenost i žvakljivost sredine kruha te veći volumen heljdinog i kukuruznog kruha u odnosu na bijeli bezglutenski kruh. Nadalje, kreirani kruhovi su imali bolji nutritivni sastav i poželjnije senzorske karakteristike u odnosu na bijeli bezglutenski kruh. Dodatno, na temelju Avramijevog modela kinetika starenja dokazano je sporije starenje heljdinog i kukuruznog kruha u odnosu na kinetiku starenja bijelog bezglutenskog kruha tijekom 3 dana pohrane na sobnoj temperaturi.This work contains a comparison of the physical, sensorial and chemical properties of three gluten-free breads. Buckwheat and corn bread recipes were created with the aim of acquiring a gluten-free bread with a satisfactory nutritional value and superior quality compared with a white gluten-free bread, which is currently available on the Croatian market. Buckwheat and corn breads both had lower crumb hardness, chewiness and guminess, and a higher specific volume in comparison to white bread. Further more, the created gluten-free breads had a better nutritional composition and desirable sensory characteristics than the white bread. The results of bread hardness during three day storage were fitted into the Avrami nonlinear regression equation to assess the staling kinetics and it was determened that the staling kinetics of corn and buckwheat bread is considerably slower than white bread during the three days storage at room temperature