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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #267094
Title: Whole grain gluten-free flat breads

Author
item Kahlon, Talwinder
item Chiu, Mei Chen

Submitted to: Proceedings of the International Cereal Chemists Conference
Publication Type: Abstract Only
Publication Acceptance Date: 9/15/2011
Publication Date: 10/16/2011
Citation: Kahlon, T.S., Chiu, M.M. 2011. Whole grain gluten-free flat breads. In:Proceedings of the International Cereal Chemists Conference. 56(4):A21.

Interpretive Summary:

Technical Abstract: USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. FDA allows label health claims for food containing 11 g and 51% whole grains. This is the only report demonstrating innovative whole grain products. Whole grain gluten-free flat breads were prepared with corn, millet, brown rice and sorghum flour. In addition whole grain chick-pea flour was added to increase the protein content in some formulations. Dough formulations containing 1g salt and 20 mL canola oil are given: Whole grain flour, instant potato, chick-pea in grams and water in milliliters were 1) Corn 200, 0, 0 and 260; 2) Millet 150, 50, 0 and 216; 3) Brown Rice 150, 50, 0 and 210; 4) Sorghum 150, 50, 0 and 225; 5) Corn 150, 0, 50 and 200; 6) Millet 100, 50, 50 and 205; 7) Brown Rice 100, 50, 50 and 200; 8) Sorghum 100, 50, 50 and 220 respectively. Each dough mixture resulted in five 15 cm round flat breads. Flat breads were made with moist hands on wax paper. Breads were cooked on a lightly oiled grill at 375OF for 6-8 minutes. Taste panels of local 35-46 volunteers resulted in 85%, 50%, 78%, 74%, 74%, 54%, 94%, and 86% acceptance of the respective novel health promoting gluten-free breads. Each bread contained 30-40 g whole grains. The results offer consumers additional nutritious choices and would increase whole grain consumption.