APPEARANCE AND TEXTURE OF GLUTEN-FREE BREAD CONTAINING NON-GERMINATED AND GERMINATED ALFALFA SEEDS

Visual parameters such as bread color and volume are crucial factors in consumers’ decision for purchasing the product. Gluten-free breads (GFB) are usually characterized by lighter crumb and crust color, reduced specific volume and crumbling texture. When compared to wheat counterparts, apart from low nutritional value, currently available GFB do not completely fulfill the consumers’ expectations in terms of external appearance (color, volume) and texture. To overcome the above mentioned quality defects many research studies have focused on investigation of novel raw materials (legumes, pseudocereals, seeds, fruits) for GFB production. Alfalfa as extensively cultivated forage legume, and its seeds could arise as a functional ingredient in GF bread-making influencing both appearance (color, volume, texture) and nutritional value, considering high content of protein, dietary fiber, essential polyunsaturated fatty acids, minerals, vitamins and associated polyphenols. However, alfalfa seeds usage could be limited by the presence of antinutrients and beany flavor demanding seeds processing prior to application. To address these limitations germination as a natural processing technique can be applied. In this context, present study investigates the influence of non-germinated and germinated alfalfa seeds flour addition (5% on maize flour/starch basis) on GFB appearance (crust and crumb color and specific volume) and texture parameters (hardness, cohesiveness, chewiness, springiness). Corresponding properties of GFB containing alfalfa were compared with control and commercial GFB. GFB containing non-germinated and germinated alfalfa were characterized by darker crust and crumb color (lower L* values) with less green (a* < 0) and yellow (b* < 0) coloration compared to control GFB. Volume-depressing effect was observed after inclusion of alfalfa and it was more pronounced in GFB containing germinated alfalfa. Hardness values ranged between 322.6 and 2818.2 g, where GFB containing non-germinated alfalfa had the softest crumb. GFB containing alfalfa had increased cohesiveness compared to control, whilst no significant change in springiness was observed.