Purpose: The aim of this study was to determine whether the texture and taste of gluten- free bread made with Codex wheat starch was superior to naturally gluten-free, commercially available breads in the United States based on subjective and objective measures. Codex wheat starch—a wheat starch used in Europe—has been added in gluten-free breads for over 30 years as a means to increase palatability and diet compliance.
Methods: Codex wheat starch gluten-free bread, available only by prescription in the UK, was compared with three gluten-free breads readily available in the US. Gluten content of each sample was determined using a gliadin sandwich R5-ELISA to ensure its accordance to the Codex Standard for gluten free labeling of <20ppm. In addition to gluten content, quantitative and qualitative properties of the Codex wheat containing bread and the three additional gluten free breads' textural characteristics were quantified and compared. A sensory evaluation panel compared the qualitative differences in taste, texture, color and overall preference among the bread samples using a quantitative scale.
Results: Gluten analysis showed the Codex wheat starch gluten-free bread to be within Codex Alimentarius standard (<20 ppm). Nutritional and physical properties of the breads were highly variable. Overall, the elasticity/density ratio and macronutrient content were major determining factors of product acceptability.
Conclusion: Although Codex wheat starch gluten-free bread was not considered as acceptable as other gluten-free breads, its relatively favorable flavor and texture profiles may contribute to increased acceptability in already established gluten-free breads. This could be an important tool in increasing diet compliance and reducing the risk of long- term health effects stemming from non-compliance in individuals with celiac disease.
|Commitee:||Lund, Kaleb, Piccinin, Doris|
|School Location:||United States -- Washington|
|Source:||MAI 52/02M(E), Masters Abstracts International|
|Keywords:||Celiac disease, Codex, Gluten analysis, Nutrition, Sensory evaluation, Wheat starch|
Copyright in each Dissertation and Thesis is retained by the author. All Rights Reserved
The supplemental file or files you are about to download were provided to ProQuest by the author as part of a
dissertation or thesis. The supplemental files are provided "AS IS" without warranty. ProQuest is not responsible for the
content, format or impact on the supplemental file(s) on our system. in some cases, the file type may be unknown or
may be a .exe file. We recommend caution as you open such files.
Copyright of the original materials contained in the supplemental file is retained by the author and your access to the
supplemental files is subject to the ProQuest Terms and Conditions of use.
Depending on the size of the file(s) you are downloading, the system may take some time to download them. Please be