Effects of ingredients on sensory attributes of gluten-free breads available in the UK

Abstract

Purpose The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their quality attributes and consumer preference.

Design/methodology/approach Three different GFB samples purchased from a UK retailer were visually assessed. Their quality attributes and consumer acceptability were analysed via an untrained taste panel (n=35) on Day 1. Texture was compared using a texture analyser on Days 1 and 8, to examine the differences between samples and the effects of ingredients towards staling.

Findings Results from visual inspection showed that ingredients affected the appearance of samples, in terms of crumb structure, and both crumb and crust colour. Firmness and springiness were significantly different (p<0.05, p=0.007) between samples on Days 1 and 8 although no significant difference existed within each individual sample. Sensory analysis showed no significant differences between samples with respect to denseness, chewiness, crumbliness, dryness and overall preference.

Research limitations/implications The ingredient combination in each bread differed, and thus it is not clear if the results are due to the incorporation of individual ingredient or a combination of them.

Practical implications Results of this study will help food industry to make an easier decision on gluten-free ingredients.

Social implications It will help people with coeliac disease and those who wish to remove gluten from their diets.

Originality/value Overall, the study showed that the use of different ingredients affected the appearance, firmness and springiness of three GFBs available in the UK market. However, it did not affect denseness, chewiness, crumbliness, dryness or consumer preference. This indicates that a number of ingredient combinations are possible in the manufacturing of acceptable GFB.