Resumen

MILDE, Laura B; CHIGAL, Paola S  y  ARGUELLO DEL VALLE, Beatriz. Quality of gluten-free bread: impact of frozen storage. Rev. cienc. tecnol. [online]. 2016, n.26, pp.40-46. ISSN 1851-7587.

The effect of different combinations of natural ingredients (fat, egg, milk, soy) in gluten free dough made with a mixture of flours and stored frozen, in physical, textural and sensory properties of bread was studied. Specific volume, weight loss, firmness, elasticity, cohesiveness, gumminess and chewiness, at 7 and 14 days of frozen store were analyzed and compared to newly baked bread (fresh bread) as control. In general, significant differences between fresh and frozen bread were observed, except elasticity; the differences in the formulation of dough with egg being more significant. Its features (crumb look, hardness and chewiness) were analyzed by trained judges. The dough made with fat provide greater palatability in combination with soy or milk when they were stored frozen.

Palabras clave : Celiac disease; Bread; Food Allergies; Frozen Storage.

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