GLUTEN-FREE BREAD BASED ON RICE, CORN AND AMARANTH SUITABLE FOR PEOPLE WITH CELIAC DISEASE

Introduction: In Mexico, bread is part of the diet and there are no low-cost gluten-free products on the market with good quality and quantity of protein, the prevalence of celiac disease in varies between 0.7 and 1%. Objectives: Making bread formulated with a mix of gluten-free flours, with good sensory and nutritional characteristics and a gluten content of less than 20 ppm. Methods: We used the calculation program to select the best combinations of rice, corn and amaranth flours that met the established criteria for protein content, chemical score and cost per 100 g. The different flours and selected mixtures were characterized by granulometry, moisture and water absorption. The bread was prepared according to the process conditions established in previous studies, and the physical and sensory characteristics were evaluated, then, the gluten content was determined using the Ridascreen gliadin kit (RBiopharma). Results: Six different combinations of rice, corn and amaranth, fitting the established criteria, were prepared. The physical characterization of the different flours and their mixtures reported a particle size of less than 0.15 mm and a maximum humidity of 15%. The amount of water needed to form a dough was 45 and 50 mL per 50 g of sample. The different breads were smooth, had a specific volume of 1.56 to 1.85 cm3 / g; and a humidity greater than 40.0%, similar to gluten-free bread. Pantone 467 U and 7502 U that corresponded to brown color. For the sensory analysis, we quantified the degree of liking of the different breads, where thirty regular consumers of this product participated. The results of the sensory evaluation showed non-significant differences in the degree of preference (P=0.096). However, an Ancova analysis showed that the degree of liking of the formulations was significantly influenced by age and gender (P