Gluten-free biscuits with different types of flours: gluten-free biscuits with almond, chestnut and acorn flours

Abstract

Gluten is a structural protein found in cereals, which can trigger coeliac disease. It is the biggest part of baked products and has viscoelastic and adhesive properties. It is important before begin an experiment that based on gluten-free biscuit to understand what is the role of gluten in wheat flours and how it affects the quality and structure of final product. For gluten-free biscuits substitute flours used like oat, almond, chestnut, cornflour etc. In addition, the mechanism on how to produce the product has a huge impact in industial field, that means that in which type of category it will belongs, short or hard or semisweet dough. During this thesis the aim was to develop and analyse a gluten-free biscuit based on different types of flours. Three final products were presented. Oat used as based flour (flour #1) and as flour #2 used different types in each case, for the 1st sample almond used, for the other two chestnut and acorn respectively. After the sensory analysing of them, the samples were carried out in other analyses like, moisture and water activity (aw) measurement, texture analysis at CT3-Brookfield Analyser (hardness and deformation of them) and colour quality control measurements (L*, a*, b*). Almond and chestnut products were tested positive without see any differences in the tests, acorn was that with some small measurement differences than the previous two.