الفهرس 
Title : Preparation and evaluation of gluten-free bread and cakes made from pearl millet
AbstractOnly 14 pages are availabe for public view
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Abstract
Celiac disease (CD) is a global health problem. Since, a gluten-free diet is the only long term treatment for celiac disease, there is a growing need for gluten-free especially bakery products. So, the aim of this study was to prepare and evaluate acceptable gluten-free Fino bread and cupcakes (with or without cocoa) using pearl millet, rice and corn flours for patients with celiac disease. Rheological properties of dough formulas were determined by Mixolab and Alveograph. The raw materials, bread and cupcakes samples were evaluated chemically, physically, microbiologically and organoleptically. A high dough stability value in the blend containing 34 g M F+ 34 g R F 32 g R S was 10.13 min. The highest P and the lowest in L values found in the blend 23 g M F + 23 g R F + 23 g C F+ 31 g RS were 101 and 43 mm, in succession. Pearl millet flour has high protein content and fiber (12.11 and 2.92 %, respectively), low carbohydrate (77.88 %), high minerals content (Ca, Fe and Zn), vitamins (A, E, B1, B3 and B6), high antioxidant activity (55.31 %), high phenols and flavonoids compared to corn or rice flours. Fino bread sample 7 (34g M F + 34g R F + 32g R S + 18g E) had the highest protein, fat, Ca, vit.A and vit.B2.It was the largest specific volume and high freshness.Also, this sample (7) was the most acceptable by mothers compared with the other samples. On the contrary, sample 3 was the more preferable by the celiac disease children