Scholar

Gluten Free Bread

By: Dlir Amin Sabir Shal  

This study was performed to evaluate seven entries of rice cultivated in Iraqi Kurdistan region named, Khanaqin, Sharazur, Bazyan, Aqra, Darbanykan, Kalar, Banykelan to be alternative to wheat flour using four components of gluten free composite flour GFCF namely corn starch, potato, and fresh whole egg. And hydrocolloids like Xanthan gum, Carboxymethyl celluse, Sodium alginate, Inulin were used as a dietary fiber, also trans-glutaminase as a network formation, and water soluble of wheat bran extracted pentosans, were substituted in different ratios in preparing a Gluten Free Composite Flour GFCF. Determination the performance of local rice entries to improve their Specific Loaf Volume SLV value, showed that the Banykelan rice gave a higher value of SLV (1.97±0.01cm3/g). Among gums and dietary fiber, 1% Inulin played a good role in SLV improvement. According to hydrocolloids percentages used 1% CMC, 1.5% Na-alginate and 0.5% Xanthan had significantly (P≥ 0.05) higher effect compared with other percentages of studied gums. Results of Trans Glutaminase showed that 12.5 units had a significant higher effect on SLV (1.80 cm3/g). Substitution 25% of corn starch with millet flour at the same optimal percentage or rice flour, potato flour, and fresh egg, gave a higher value of SLV (2.03±0.05cm3/g). Gassing power results showed that the rice entry Kalar had significantly higher value of gassing power (122 ml of CO2). Amylograph values showed that there were differences among rice entries in hot and cold peak viscosity and gel set back which affect by amylase activity, damaged starch and amylose content. Farinograph results also emphasized that there were differences among rice entries in their response to Farinograph parameter which, Banykelan exceeded in most parameters especially Farinograph quality number (290).Xanthan, CMC, Pentosans and TG addition decreased Farinograph development time and quality number while, addition of sodium alginate increased stability time. Loaf sensory evaluation also affected by the local rice entries, Khanaqin obtained high scores.

Key Words: Gluten free composite flour, Iraq Kurdistan rice entries, Rheology, Gluten free loaf
Food, Nutrition, and Health
Paper Presentation in a Themed Session



Dlir Amin Sabir Shal

Lecturer, Food Scenes and Human Nutrition , University of Sulaimani, Iraq
Sulaimani, Iraq

CURRICULUM VITA Personal Data: Name: Dlir Amin Sabir Gender: Male Date of Birth: 15-4-1973 Nationality: Iraqi Languages: Kurdish, English and Arabic. Home Address: Sulaimani, Iraq. Work Address: Food Science Department, College of Agricultural Science, Sulaimani University. Last Education: PhD degree in Cereal Science and Technology 2011 E mail dlearsaber@yahoo.com or dlir.sabir@univsul.edu.iq Mobil: 00964 7701544612. Academic Qualification: Degree Minor Major Dates Institute Issuing Degree Country of Institute B.SC Food Science Food Science Oct.1992- Oct 1996. Univ. of Mosul Iraq M.SC Cereal Technology Food Science Oct 2003- Oct 2005 Univ. of Sulaimani Iraq PHD Cereal Technology Food Science Oct 2007- Oct 2011 Univ. of Sulaimani Iraq Title of M Sc. Theses: EFECT OF LOCALY AVAILABLE ANDLABORATORY PREPARED BAKING POWDERS ON SPONG AND SHORTENED CAK QUALITY. Title of PhD Dissertation: STUDY OF RESISTANT STARCH CONTENT IN SOME LOCAL CEREAL FOOD AND ITS RELASIONSHIP WITH GLYCEMIC INDEX. Professional Experiences: Period of Work Place Position 2005- 2007 Food Sci. Dept. ,Univ. of Sulaimani, Iraq Assistant Lecturer 2008- 2011 Food Sci. Dept., Univ. of Sulaimani, Iraq. PhD student and Assistant Lecturer 2011-2015 Food Sci. Dept., Univ. of Sulaimani, Iraq. Lecturer Scientific Meetings: Many international and locally arranged scientific meetings. Research Papers: 1. Dlir A. Sabir .Effect of xanthan gum and lecithin on white layer cake quality. 2007 Kurdistan Academic Journal Part (A) for pure and applied science A scientific Journal Issued by Association of Kurdistan Academicians Sulaimani University- Kurdistan Region – Iraq Vol. 5(No.1) March.2007 2. Dlir A. Sabir and Mohamed W. 2012. Effect of different heat treatment on cereal products and its relationship to resistant starch and Glycemic Index. Scientific Journal Issued by Dohuk University- Kurdistan Region – Iraq Journal of University of Duhok, Vol.15, No.1, 2012 (Special Issue) the 1st Scientific Agricultural Conference, 10-12th April, 2012 3. Dlir A. Sabir and pary H. Sharif 2013. Effect of using sourdough on the rheological properties, sensory, and shelf life stability of loaf bread” Journal of Agricultural Science and Technology B. Volume 3, Number 4, 2013. 4. Abdulsalam A. dana .A , Dlir A. Sabir 2013 .Effects of using different percentages of fenugreek flour to improve the sensory, rheological properties and keeping quality in maize dough to produces gluten-free breads” . Journal of Agricultural Science and Technology A. Volume 3, Number 5, 2013. 5. Rafiq M. S. ,Dlir A.Sabir and Othman K. H 2013 .Effect of sweet corn flour of common oak (Quercus aegilops L.) on locally Iraqi pastary (kulicha) products. Kurdistan Academic Journal Part (A) for pure and applied science A scientific Journal Issued by Association of Kurdistan Academicians Sulaimani University- Kurdistan Region – Iraq Vol. 1(No.1) special Issued Nov.2013 6. Dlir A. Sabir 2014.Characterization of Starch Granules Affected by Processing in Some Cereal Foods .Journal of Agricultural Science and Technology B 4 Volume 4, Number 7, July 2014 (2014) 586-591