Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

Version 1.0
Ruiz-Aceituno, Laura; Casado, Natalia; Arriero Romo, Emma; Morante Zarcero, Sonia; Sierra Alonso, Isabel; Lázaro, Almudena, 2024, "Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices", https://doi.org/10.21950/BQ7E58, e-cienciaDatos, V1
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Description
This database includes the results of the Box–Behnken experimental design, the data to obtain the Response surface graphs, the results of the Optimization of variables, data of Physical properties from the bread formulations tested, the proximate chemical composition of the final breads elaborated with aromatic herbs and spices, and the results of the sensory evaluation of the different bread formulations. (2024)
Subject Chemistry
Keyword Food Science and Technology, bread, gluten-free, acceptability, chemical composition, textural parameters, sensory evaluation, experimental design, bread-making
Related Publication Ruiz-Aceituno, L.; Casado, N.; Arriero-Romo, E.; Morante-Zarcero, S.; Lázaro, A.; Sierra, I. Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices. Appl. Sci. 2024, 14, 3348. https://doi.org/10.3390/app14083348doi: https://doi.org/10.3390/app14083348
Notes Description of the project This work aimed to develop high-quality gluten-free bread based on maize and buckwheat with good palatability and texture properties. Different aromatic herbs and spices were incorporated as ingredients to evaluate whether their addition could influence the acceptability of consumers by improving the sensory properties of the final product. The bread formulation was first optimized through a response surface methodology. Accordingly, high specific volume, high springiness, and low hardness provided the best theoretical bread quality. However, when developing the product, some sensory defects were detected. Therefore, the addition of other ingredients (e.g., oil, sugar, and yeast) was tested. Finally, five different gluten-free bread with different combinations of aromatic herbs and spices were obtained. They were nutritionally characterized and subjected to sensory analysis by a panel of 140 consumers. The chemical composition of all bread was very similar, with only slight differences among them. Likewise, all of them received acceptable sensory scores (>5) from consumers, and some combinations of herbs and spices obtained scores higher than in the control bread (without herbs and spices). Overall, the gluten-free bread formulated with the combination of basil and oregano was the one that consumers significantly liked the most
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