Evaluation Of Physicochemical And Functional Properties Of Gluten- Free Composite Flours Produced From Cassava, Maize And Soybean Blends:- Uche, Christiana O

ABSTRACT

Wheat flour has been used for production of noodle and baked products such as breads, cakes, biscuits and cookies because of the nature and functional properties of the wheat proteins. However, gluten protein present in wheat causes celiac disease to consumers and prevalence of celiac disease has aroused an interest in gluten-free products. An estimate of up to 2% ofthe world population suffers from celiac disease and a lifetime gluten free diet is the only effective treatment for this disease as reported by Bagolin Do Nascimento et al. (2014) and Curie et al. (2007). Gluten is however, the basic material for bakery products because it binds water by hydration. Gluten protein affects the texture of baked products (Alvarenga et al., 2011). Glutenin and prolamin are the main fractions of gluten which provide viscosity, extensibility, elasticity and cohesive properties of dough (Gujral and Resell, 2004). However, to improve structure, sensory aspects and shelf life of baked product in absence of gluten, recent researchers have focused on adding dairy proteins and hydrocolloids to naturally gluten-free flour (Jeong et al., 2013; McCarthy et al., 2005; Sanchez et al., 2004).