Gluten-free bread: multiple time–intensity analysis, physical characterisation and acceptance test


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The formulation of gluten-free breads is challenging, once the gluten network is responsible for the physical and sensory properties of bread. This study presents a novel concept for making gluten-free breads using sugar substitutes. The quality of gluten-free breads was analysed by means of physical (specific volume and colour), textural (firmness, elasticity and chewiness) and sensory properties (time-intensity analysis and acceptance test). Time-intensity analysis showed that the sample developed with raw sugar had a higher intensity of sweetness, and the sample with stevia had a higher intensity of yeast flavour. The sample with frutooligosaccharides (FOS) presented a higher acceptance by consumers. Sample with stevia presented the higher intensity of yeast flavour (8.10) and the lesser mean of specific volume (2.83 cm3.g−1); whereas sample with sugar who presented higher intensity of sweetness stimulus (5.20) also presented the higher mean of specific volume (3.80 cm3.g−1). The addition of prebiotic and sweetener opens up new opportunities to develop gluten-free breads that may present similar properties to those of wheat-based breads.