INFLUENCE OF PSEUDOCEREALS ON GLUTEN-FREE BREAD QUALITY: A STUDY ON THE RELATION BETWEEN DOUGH MIXOLAB PARAMETERS, BREAD PHYSICAL PROPERTIES AND ACCEPTABILITY.

Parameters obtained during Mixolab analysis has been used for defining formula and breadmaking process for both gluten containing and gluten-free bread (GFB). However, little is known about its applicability to predict the acceptability of GFB. Thus, this study aimed to investigate the relation between dough rheology and GFB quality and acceptability. The performance of amaranth flour (AF), buckwheat flour (BF) or quinoa flour (QF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (PF) and their interactions with potato starch (PS) and rice flour (RF) on dough Mixolab parameters and GFB physical properties and sensory acceptability scores. The data were evaluated through Multiple Factor Analysis (MFA). The two dimensions of MFA explain 66,4% to BF design, while for AF and QF designs explained >70% of total variation. For BF, Factor 1 discriminates the GFB acceptability scores (excluding aroma) and C3, C4, C5, C5-C4 Mixolab parameters, and Factor 2 discriminates the samples in the aroma, C1, C2, C4-C3 Mixolab parameters and physical properties. For AF, Factor 1 discriminates the GFB acceptability scores, loss% and moisture, while Factor 2 discriminates the samples in the Mixolab parameters, specific volume and firmness. For QF, Factor 1 discriminates the GFB acceptability scores and C3, C4, C5, C4-C3 Mixolab parameters, whereas Factor 2 discriminates the samples in the C1, C2, C5-C4 Mixolab parameters and physical properties. RV coefficients indicate a low correlation (<1). Results regarding Mixolab parameters explain the influence of PF, but according to the MFA analysis it was not possible to identify their potential to predict GFB quality and acceptability. Thus, it is suggested that further studies evaluate other GFB formulation, process conditions and quality parameters that can help to predict GFB characteristics.