Development and quality evaluation of gluten-free bread using composite rice and chickpea flour

Abstract:

Around 1.4% of the global population carries a confirmed celiac disease diagnosis, yet the market for palatable gluten-free baked goods remains underserved in many Mediterranean countries. This research set out to develop and evaluate a gluten-free bread formulation based on composite flour prepared from milled rice (Oryza sativa L.) and dehulled chickpea (Cicer arietinum L.) at five blending ratios: 100:0, 90:10, 80:20, 70:30, and 60:40 (rice:chickpea, w/w). Xanthan gum at 1.5% served as the structural binder in place of gluten. Trials were carried out between September 2023 and March 2024 at the baking laboratory of the Università Agraria del Mezzogiorno, Bari, Italy. Loaf volume, crumb texture (firmness and springiness), crust colour (L*, a*, b*), proximate composition, and sensory acceptability were measured for each formulation. The 70:30 blend produced bread with the best balance of loaf volume (387 mL), crumb firmness (2.34 N), and overall sensory score (7.6 out of 9 on a hedonic scale). Protein content increased from 6.8% in the 100:0 control to 14.3% in the 70:30 bread, while dietary fibre rose from 1.9% to 4.6%. Higher chickpea proportions (60:40) improved nutritional value further but reduced loaf volume by 11.2% and received lower acceptability scores, mainly because of a stronger beany aftertaste. Crumb colour shifted toward a slightly darker tone with increasing chickpea content, though panellists didn't consider this a negative trait. Staling rate, measured over five days through firmness change, was slowest in the 70:30 blend. These findings show that a 70:30 rice-to-chickpea composite flour, combined with xanthan gum, can deliver gluten-free bread with improved protein, acceptable texture, and good consumer appeal.