Investigation of the Rheological, Nutritional, and Sensory Properties of Gluten-Free Bread Produced from Rice, Bean, and Chickpea Flour

This study, conducted by Gafur Xhabiri and colleagues, examines the production of gluten-free bread made from rice, chickpea, and bean flour. The research aimed to evaluate the rheological properties, nutritional content, and sensory characteristics of various gluten-free bread mixtures. Among the mixtures tested, bread made from 80% rice flour, 7.5% chickpea flour, 5% bean flour, and 7.5% egg powder (M5) showed the best sensory qualities, with good taste and aroma similar to the control bread made from traditional wheat flour. The study concludes that mixture M5 is recommended for consumption due to its favorable properties.

Source: Rice