Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

Gluten-free dough formulations were prepared based on maize flour with enhanced nutritional benefits due to addition of dietary fiber. Starting from a base formulation that consisted of maize flour, maize starch, dried eggs, and carrageenan, the influence of Psyllium , pea fiber, and oat bran on the rheological properties of dough at different water absorption levels was investigated. Dough cohesion was influenced by addition of dietary fiber due to the hydration properties of fibers. Starch pasting properties were also influenced by fiber addition and water levels. Improvements in the quality of gluten free-bread with glucose oxidase added to dough were evaluated. Glucose oxidase improved the specific volume of bread for all fiber types. Crumb firmness was improved only by addition of Psyllium and pea fibers.