There are an estimated 3 million Americans with Celiac disease. Many gluten-free breads available on the market stale extremely quickly. 5 surfactant treatments: 0.5% DATEM, 0.5% sodium stearoyl-2-lactylate, 0.15-.2% lethicin, 0.5% Surfax(sorbitan monostearate, polysorbate 60, mono-diglycerides), 0.5% GMS 90 (glycerol monostearate, propionic and phosphoric acid) were evaluated for their effect on staling of sorghum based gluten-free bread. Texture analysis was measured with a TA.XT2 texture analyzer and water activity was recorded with an Aqua Lab CX2 for each treatment on days 0, 2, 5. Lecithin was worse than the control (1.12kg vs 0.54kg) while GMS 90 was the best crumb softener with the lowest force(0.51kg vs 0.54kg) required to compress the slice of bread. DATEM, SSL and Surfax reduced crumb stiffness slightly. The Aw reading for lecithin was the lowest(0.992). This research identified an effective surfactant with the capability to extend the shelf life of sorghum based gluten free bread.

Starch retrogradation in gluten-free sorghum bread

240th National Meeting (2010)

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