Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin

Fortification of gluten-free bread (GFB) with natural ingredients rich in protein and dietary fiber contents can be very beneficial for celiac disease (CD) patients. The objective of this study was to prepare sweet potato/glutinous rice GFB fortified with Agaricus bisporus polysaccharide (ABP) flour and inulin as natural and novel substitutes for CD patients, as well as to evaluate their effect on rheological and thermal properties of the dough, and physicochemical and staling characteristics of the GFB. Incorporation of ABP flour in the dough exhibited a significant decrease in both rheological moduli and an increase in rheological tangent, whereas addition of inulin revealed a reversible effect. Gelatinization temperature and enthalpy of supplemented dough increased, while degree of starch gelatinization decreased. Lower values of weight loss, specific volume and lightness were obtained by high levels of addition. Hardness and chewiness of GFB increased during storage, whereas springiness and cohesiveness decreased, but inulin and ABP flour (F 1 ) showed the highest scores in sensory evaluation. ABP flour (F 3 ) revealed the highest protein (11.96 g/100 g), total dietary fibers (5.78 g/100 g), and total free sugars (3.88 g/100 g). The X-ray diffractograms of stored GFB crust showed the A-type structure with the presence of peaks at 15°, 17.5°, and 23° 2 θ , whereas GFB crumb exhibited the B-type structure. Moreover, the relative crystallinity of aged GFB crust and crumb of ABP flour was lower than control. Overall, enrichment of GFB with ABP flour and inulin enhanced its nutritional, sensorial and health attributes.