Rheological characterization and biscuit making potential of gluten free flours.

Celiac disease affected patients have permanent
in-tolerance to ingested gluten. Hence they need to
adhere to a gluten free diet. Study was carried out to formulate
the biscuit from composite non gluten flours. Flours
of amaranth (AF), puffed chickpea (PCF) were combined
in different ratios and evaluated for pasting characteristics.
Addition of different hydrocolloids and emulsifiers to the
formulation resulted in greater elastic modulus G′ than viscous
modulus G″ throughout the frequency range, whereas
the tanδ was lower than control sample. The spread ratio
was higher and breaking strength was lower than the
wheat flour biscuit. Incorporation of corn (CS) and potato
starches (PS), hydrocolloids and emulsifiers to composite
flour however significantly improved the sensory scores.
The formulation containing AF:PCF:PS (50:25:25) with
gum Arabic + sodium stearoyl lactylate was found to be
comparable to wheat flour biscuit. There was significant
increase in the protein content from 8.25 to 12.5 g/100 g
and marginal increase in fat content compared to control
biscuits. The in vitro protein and in vitro starch digestibility
also increased in composite gluten free biscuits.