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The Development of Gluten-Free Milk-Free French Bread

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The Development of Gluten-Free Milk-Free French Bread Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2013 The development of gluten-free milk-free French bread Annette Camnetar Bentley Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Life Sciences Commons Recommended Citation Bentley, Annette Camnetar, "The development of gluten-free milk-free French bread" (2013). LSU Master's Theses. 1972. https://digitalcommons.lsu.edu/gradschool_theses/1972 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. THE DEVELOPMENT OF GLUTEN-FREE MILK-FREE FRENCH BREAD A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural Center of Research and Extension in partial fulfillment of requirements for degree of Master of Science in Food Science in The Department of Food Science by Annette Camnetar Bentley B.A. Rutgers University, Newark, New Jersey, 1991 M.S. New Jersey Medical School, 2003. May 2013 ACKNOWLEDGEMENTS I would like to thank God for the granting me strength, courage and wisdom to carry on this work. I would like to thank Dr. Joan King for her guidance and patience in helping me through the many challenges of pursuing this dream. My sincere gratitude to Dr. Witoon Prinyawiwatkul, Dr. Marlene E. Janes, and Dr. Kayanush Aryana and to all of the other teachers in the Food Science Department and Louisiana State University faculty for their expertise and support. Special thanks to Ms. ‘Chloe’ Yu Jiang and Dr. Alfredo D. Prudente, Jr. for their support. I would also like to thank those who inspired me and supported my quest to follow my dream especially my husband, James Bentley, and my family. Without their encouragement and support, none of this would have been possible. Finally, to the members of the American Celiac Society and the Celiac Sprue Association of the United States of America, special thanks for their interest and support in this work. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS.………………………………………………………………………ii LIST OF TABLES ………………………….……………………………..……..……………...vi LIST OF FIGURES……..……………………………………………………………………..vii ABSTRACT…………………...………………………………………………………………..viii CHAPTER 1. INTRODUCTION………………………………………………………………...1 1.1 GLUTEN-FREE MILK-FREE NEED AND JUSTIFICATION…………….….………..1 CHAPTER 2. LITERATURE REVIEW…………...……………………………………………5 2.1 RELATED STUDIES………….…….……….……….………………….………….……5 2.1.1 Celiac Disease………….……………...………………………..…………………5 2.1.2 Milk Allergies or Intolerances……….……………………………………………6 2.1.3 Problems with Gluten-Free Diet ………………….……………..…...…………...7 2.1.4 Assays for Gluten-Free……….………………….………………………………10 2.1.5 Availability and Cost of Specialty Items……….…………………………..……13 2.1.6 Shelf Life…………………………………………….…………………..............13 2.2 GLUTEN-CONTAINING GRAINS…………………...…………………….…….......14 2.2.1 Introduction………………………………………..…..……………………...….14 2.2.2 Barley………………...…………………………………………………………..14 2.2.3 Kamut…………………………………………………….………………………15 2.2.4 Oats………………………………….………………….………………………..15 2.2.5 Rye……………………………………..……………….………………………..15 2.2.6 Spelt…………………………………….……………….……….........................16 2.2.7 Wheat……………………………………….……………………………………16 2.3 GLUTEN-FREE INGREDIENTS…………………………………..…………………..17 2.3.1 Introduction…………………………………………………………………..…..17 2.3.2 Acorns……………………………………………………………………………17 2.3.3 Almond…………………………………………………………………………..18 2.3.4 Amaranth……………………………………….……………………………..….19 2.3.5 Arrowroot………………………………………………………………………...19 2.3.6 Bean flour………………………………………………………………..............20 2.3.7 Buckwheat…………………………………….………………………………….20 2.3.8 Coconut…………………………………………………………………………..20 2.3.9 Corn………………………………………………………………………………21 2.3.10 Guar Gum……………………………………..……...…….……………………21 2.3.11 Quinoa…………………………………………..…..……………………………22 2.3.12 Palm…...……………………………………………..………………..................22 2.3.13 Poi…………………………………………………………….………………….22 2.3.14 Potato…………………………………………………...………………………..22 2.3.15 Rice…………………………………………………………..…………………..23 2.3.16 Sorghum………………………………………………………………………….23 iii 2.3.17 Soy…………………………………………………….…………………………23 2.3.18 Sweet Rice…………………………………...…………………………………..23 2.3.19 Sweet Potato……………………………………………………………..............24 2.3.20 Tapioca…………………………………….………………………….................25 2.3.21 Teff……………………………………………...……………………………….25 2.3.22 Xanthan Gum………………………………………………..…………………..25 2.4 MILK SUBSITUTES FOR GLUTEN-FREE PRODUCTS………...……………….....26 2.4.1 Almond Milk…………………………………………………………………….26 2.4.2 Coconut Milk…………………………………………………………….………26 2.4.3 Rice Milk………………………………………………….……………..………26 2.4.4 Soy Milk…………………………………………………………………………26 2.5 BAKING GLUTEN-FREE BREAD………………………………………………….....27 2.5.1 Baking with Gluten-Free Flours…………………………………………………27 2.5.2 Problems with Gluten-Free Baked Products………………………………….…29 CHAPTER 3. MATERIALS AND METHODS…………………..…………………………….32 3.1 STORE SURVEY………………………………………..………………………………32 3.1.1 Store Survey Experimental Design...……………………….……........................32 3.1.2 Store Statistical Analyses……………………………………………...................33 3.2 CELIAC CONSUMER SURVEY…………………………………………………….....33 3.2.1 Survey Design………...…….……………………………………………………33 3.2.2 Survey Statistical Analyses………………………………………………………33 3.3 PRODUCT DEVELOPMENT.………………………………………………………….34 3.3.1 Equipment…………………………………………...……………………….….34 3.3.2 French Bread Procedure.........................................................................................34 3.3.2.1 Rice, Potato, and Bean French Bread……………………………………34 3.3.2.2 Rice and Bean French Bread......................................................................35 3.3.2.3 Wheat French Bread..................................................................................35 3.4 CHEMICAL ANALYSES……………………………………………………………….36 3.4.1 Equipment……………………………………………………………………......36 3.4.2 Flour Moisture Analyses…………………………………………………………36 3.4.3 Rapid Visco Analyses (RVA)…………………………………………………... 36 3.4.4 Proximate Analyses……………………………………………………………...38 3.4.5 Texture Analyses……………………………………………………….………..38 3.4.6 Gluten Testing Procedure…..……………………………………………………39 3.4.7 Color…………………………………………………….……………………….40 3.5 MICROBIOLOGICAL ANALYSES………………..………………………….……….41 3.5.1 Yeast and Mold Count………………….………………………………………..41 3.5.2 Aerobic Count………………………...………………………………………….42 3.6 SENSORY STUDIES……………………………………………………………………42 3.6.1 Sensory Study of General (Non –Celiac) Population……………………………42 3.6.2 Sensory Study of Target (Celiac) Population…………………………................42 3.6.3 Statistical Analyses ……………………………………………………………...43 CHAPTER 4. RESULTS AND DISCUSSION…………………………..…………………….44 4.1 STORE SURVEY... ……………………………………………………………………..44 iv 4.2 CELIAC CONSUMER SURVEY……….………………………………………………46 4.3 PRODUCT DEVELOPMENT…………………………………………………………..47 4.4 CHEMICAL ANALYSIS……………………….…………...…….…………………….49 4.4.1 Flour Moisture Analyses………………………………………………………...49 4.4.2 Rapid Visco Analyses ……………….…………………………………….…….49 4.4.3 Texture Analyses…………….…………………………………………..………51 4.4.4 Color Analyses………………….………………………………………………..55 4.4.5 Gluten Testing Procedure……………………………………………………….56 4.5 MICROBIOLOGICAL ANALYSIS………………………………………………….....56 4.6 SENSORY EVALUATION……………………………………..……………………....57 CHAPTER 5. CONCLUSIONS AND RECOMMENDATIONS …..………………………….62 REFERENCES……………………………………………………………………………….….63 APPENDIX………………………………………………………………………………………73 A. SAS PROGRAM OF STORE GLUTEN-FREE MILK-FREE SURVEY………….73 B. CONSUMER SURVEY……………………………………………………………..74 C. INGREDIENT FORMULA FOR FRENCH BREAD...……………………………..76 D. RVA ANALYSES OF FLOURS SAS PROGRAM…………………………………77 E. WHITE RICE FLOUR PROXIMATE ANALYSES………...……………………...78 F. WHITE BEAN FLOUR PROXIMATE ANALYSES………..……………………..79 G. POTATO FLOUR PROXIMATE ANALYSES.……………..……………………..80 H. TEXTURE ANALYSES SAS PROGRAM ……………...…………...………….....81 I. GLUTEN TOX TESTING KIT..……………….……………………………………82 J. COLOR ANALYSES SAS PROGRAM……...……………….…………………….83 K. CONSENT FORMS...…………………………………………………..…………...84 L. SENSORY EVALUATION FORM…...………………………………………….....86 M. SENSORY ANALYSES SAS PROGRAM…..………………..……….…………...87 N. IRB APPROVAL FORM……………………………………………………………88 VITA…………………………………………………………………………………......89 v LIST OF TABLES Table 1 Calories, Carbohydrates, Fats, Fiber and Protein in Flours……………………………....9 Table 2 Calcium, Iron, Niacin, Sodium, Zinc Content in Types of Flour ………………………10 Table 3 Store Survey……………………………………………………………….………….…47 Table 4 Reported Problems from Consumer Survey……………………………………………50 Table 5 Moisture Content of Flours ...……….…………………………………………………..51 Table 6 RVA Comparison of Flours ..…………………………..……………………………….52 Table 7 Texture Analyses of Breads..………………….…… …………………………….…….55 Table 8 Color Analyses of Breads…………………………………… …………………………56 Table 9 Non-Celiac Population Sensory Results………………………………………….……..59 Table 10 Non-Celiac Population Sensory Frequency Results…………………………….……..59 Table 11 Celiac Population Sensory Results…………………………………………………….59 Table 12 Celiac Population Sensory Frequency Results………………………………….……..60 vi LIST OF FIGURES Figure 1 Percent of Gluten-Free Product Types Available in Local Stores…....…………….…48 Figure 2 RVA Flour Analyses of 100% Gluten-Free Flours and 100% Wheat Flour................53 Figure 3 RVA Flour Analyses 75%/25% Combination Gluten-Free Flours and 100% Wheat Flour...................................................................................................................................54
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