Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Table 2

Formulations for experimental gluten-free bread made with breadfruit flour.

	Yeast leavened				Baking powder leavened
	Breadfruit 0% (YC)	Breadfruit 20% (Y20)	Breadfruit 35% (Y35)	Breadfruit 50% (Y50)	Breadfruit 0% (BPC)	Breadfruit 20% (BP20)	Breadfruit 35% (BP35)	Breadfruit 50% (Y50)
Rice flour	30.00	—	—	—	30.00	—	—	—
Breadfruit flour	—	20.00	35.00	50.00	—	20.00	35.00	50.00
Tapioca starch	32.68	37.68	30.18	22.68	32.68	37.68	30.18	22.68
Cornstarch	35.74	40.74	33.24	25.74	35.74	40.74	33.24	25.74
Potato starch	1.58	1.58	1.58	1.58	1.58	1.58	1.58	1.58
Xanthan gum	2.00	2.00	2.00	2.00	2.00	2.00	2.00	2.00
Powdered whole egg	0.79	0.79	0.79	0.79	0.79	0.79	0.79	0.79
Salt	1.83	1.83	1.83	1.83	1.83	1.83	1.83	1.83
Masking agent	1.25	1.25	1.25	1.25	1.25	1.25	1.25	1.25
Nonfat dry milk	4.87	4.87	4.87	4.87	4.87	4.87	4.87	4.87
Unsalted butter	8.79	8.79	8.79	8.79	8.79	8.79	8.79	8.79
Whole eggs	29.23	29.23	29.23	29.23	29.23	29.23	29.23	29.23
Cider vinegar	1.33	1.33	1.33	1.33	1.33	1.33	1.33	1.33
Honey	17.23	17.23	17.23	17.23	17.23	17.23	17.23	17.23
Water	72.00	68.00	74.00	80.00	72.00	68.00	74.00	80.00
Yeast	0.70	0.70	0.70	0.70	—	—	—	—
Baking powder	—	—	—	—	20.00	20.00	20.00	20.00
Total (g)	240.02	236.02	242.02	248.02	259.32	255.32	261.32	267.32

Components of flour blend.