Food & Nutrition

Arab Journal of Food & Nutrition
42. Development of Gluten-Free Bread Similar to Arabic Types (1999)
Sameeh Suliman Al-Trawneh\ University of Jordan
Supervisor: Dr. Salma Tukan
Co - Supervisor:Dr. Mohammad A. Humeid
The flat bread is the widely consumed bread in Jordan and in the Middle Eastern
countries. It is highly compatible with traditional dishes and food habits.
Two formulas for gluten-free Arabic breads suitable for celiac diseased patients
were developed from non-wheat flours. The first formula was for the production of
Katayef type bread, which is similar to pancake. A yeast fermented batter was
prepared from a mixture of rice and corn flours in the ratio of (2:1). The mixture
included also sugar (2%), dried milk (2%), Salt (0.5%), and sodium bicarbonate
(0.3%). Boiling water (95°C) was used as a fluid to effect gelatinization of the starch.
The batter was baked by pouring rounds on a preheated plate (228 ± 2°C). The
developed bread had acceptable taste, flexible texture, good keeping quality and could
be folded and rolled without tearing.
The second formula was for the production of pocket type bread using the
conventional processing steps. The dough was based on cooked rice grain, composed
of 70 parts cooked rice grain, 10 parts rice flour and 20 parts corn flour. In addition,
compressed yeast (3%), sugar (2%), dried milk (2%), salt (0.5%) and sodium
bicarbonate (0.3%) were added. The dough was kneaded by an extruder (meat
chopper) which made it possible to obtain a homogenous mass from the highly viscous
cooked rice. The prepared dough had unexpectedly good handling properties, molding,
gas retention capacity and baking properties without adding of any binders or texture
improvers. This bread type was of acceptable sensory properties as evaluated by both
healthy individuals and patients with celiac disease. The bread was also characterized
by the ability to be folded, rolled and separated into two layers.
Based on the results of this study, both types of bread can be easily prepared at
home and commercial scale from common available ingredients.
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Volume 56 11, No. 25, 2011