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Tran, T. M. T., Nguyen, N. T., Tran, T. H. T., & Tran, Q. V. V. (2026). Study the effects of processing and packaging on the quality of gluten-free bread supplemented with breadfruit flour. Dong Thap University Journal of Science, 15(2), 92-105. https://doi.org/10.52714/dthu.15.2.2026.1754
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Study the effects of processing and packaging on the quality of gluten-free bread supplemented with breadfruit flour
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Abstract
This study developed a gluten-free bread recipy from gluten-free ingredients such as breadfruit flour, rice flour, soybean flour, corn tarch, potato starch, sugar, yeast, butter, milk, salt, water, cooking oil, xanthan gum and maltodextrin. The effects of breadfruit flour supplementation (0%, 10%, 15%, and 20%), xanthan gum (0%, 0.5%, 0.7%, and 0.9%), butter (0%, 15%, 20%, and 25%), yeast (1.5%, 3%, and 4.5%), and fermentation time (30 minutes, 60 minutes, and 90 minutes) on several quality criterias of the bread were investigated. The results showed that supplementing with 15% breadfruit flour, 0.7% xanthan gum, 20% butter, 3% yeast, and fermenting for 60 minutes produced a product with a moisture content of 31.31%, hardness of 1.96 N, crust and crumb lightness (L*) of 50.83 and 59.51, crust and crumb yellowness of 20.27 and 5.17, fiber content of 1.92%, mineral content of 0.42%, and the highest sensory value. The product was stored in polypropylene (PP) packaging for 2 days showing acceptable microbial growth and retained relatively stable quality.
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References
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Crockett, R., Ie, P., & Vodovotz, Y. (2011). How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? Journal of Food Science, 76(3), E274–E282. https://doi.org/10.1111/j.1750-3841.2011.02088.x
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McCarthy, D. F., Gallagher, E., Gormley, T. R., Schober, T. J., & Arendt, E. K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry, 82(5), 609–615. https://doi.org/10.1094/CC-82-0609
Mehta, K. A., Quek, Y. C. R., & Henry, C. J. (2023). Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1156155
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Naji-Tabasi, S., & Mohebbi, M. (2015). Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and Characterization, 9, 110–119. https://doi.org/10.1007/s11694-014-9216-1
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Wang, K., Lu, F., Li, Z., Zhao, L., & Han, C. (2017). Recent developments in gluten-free bread baking approaches: A review. Food Science and Technology, 37(Suppl. 1), 1-9. https://doi.org/10.1590/1678-457X.01417.
Akingbala, J. O., & Arinola, S. O. (2022). Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour. Croatian Journal of Food Science and Technology, 14(1), 116–123. https://doi.org/10.17508/cjfst.2022.14.1.13
Badrie, N., & Broomes, J. (2010). Beneficial uses of breadfruit (Artocarpus altilis): Nutritional, medicinal and other uses. In Bioactive foods in promoting health (pp. 491–505). Elsevier. https://doi.org/10.1016/B978-0-12-374628-3.00033-5
Bakare, A. H., Osundahunsi, O. F., & Olusanya, J. O. (2016). Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours. Food Science and Nutrition, 4(4), 573–587. https://doi.org/10.1002/fsn3.321
Clark, E. A., & Aramouni, F. M. (2018). Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour. Journal of Food Quality, 2018. https://doi.org/10.1155/2018/1063502
Couch, G. W. (2016). Effect of sourdough fermentation parameters on bread properties. The Graduate School of Clemson University.
Crockett, R., Ie, P., & Vodovotz, Y. (2011). How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough? Journal of Food Science, 76(3), E274–E282. https://doi.org/10.1111/j.1750-3841.2011.02088.x
Đàm, S. M., Nguyễn T. H. Y., & Bùi Đ. K., (2012). Phụ gia thực phẩm. Nhà xuất bản Đại học Quốc gia Thành phố Hồ Chí Minh.
Demirkesen, I., Mert, B., Sumnu, G., & Sahin, S. (2010). Rheological properties of gluten-free bread formulations. Journal of Food Engineering, 96(2), 295–303. https://doi.org/10.1016/j.jfoodeng.2009.08.004
Đống, T. A. Đ. (2020). Giáo trình kỹ thuật bao bì thực phẩm. Nhà xuất bản Đại học Quốc gia Thành phố Hồ Chí Minh.
Encina-Zelada, C. R., Cadavez, V., Monteiro, F., Teixeira, J. A., & Gonzales-Barron, U. (2018). Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International, 111, 544–555. https://doi.org/10.1016/j.foodres.2018.05.070
Jones, A. M. P., Ragone, D., & Murch, S. J. (2019). Breadfruit: an old crop with a new future. In Comprehensive Biotechnology 10. Elsevier. https://doi.org/10.1016/B978-0-08-088504-9.00265-8.
Kokawa, M., Maeda, T., Morita, A., Araki, T., Yamada, M., Takeya, K., & Sagara, Y. (2017). The effects of mixing and fermentation times on chemical and physical properties of white pan bread. Food Science and Technology Research, 23(2), 181–191. https://doi.org/10.3136/fstr.23.181
Le T. K. L., & Nguyen M. T., (2019). Optimization of Gluten - Free Bread Formulation from bread improver and fermen-tation time. CTU Journal of Innovation and Sustainable Development, 11(3), 28-35. https://doi.org/10.22144/ctu.jen.2019.035
Lê V. V. M., Lại Q. Đ., Nguyễn T. H., Tôn N. M. N., & Trần T. T. T., (2011). Công nghệ chế biến thực phẩm. Nhà xuất bản Đại học Quốc gia Thành phố Hồ Chí Minh.
Liu, Y., Brow, P. N., Ragone, D., Gibso, D. L., & Murc, S. J. (2020). Breadfruit flour is a healthy option for modern foods and food security. PLOS One, 15(7 July), 1–19. https://doi.org/10.1371/journal.pone.0236300
Malomo, S. A., Fashakin, J. B., & Eleyinmi, A. F. (2011). Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat. African Journal of Food Science, 5(7), 400–410.
McCarthy, D. F., Gallagher, E., Gormley, T. R., Schober, T. J., & Arendt, E. K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry, 82(5), 609–615. https://doi.org/10.1094/CC-82-0609
Mehta, K. A., Quek, Y. C. R., & Henry, C. J. (2023). Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1156155
Mukherjee, S., Mukherjee, P., & Aftab, T. (2023). Crop Sustainability and Intellectual Property Rights. CRC Press.
Naghipour, F., Sahraiyan, B., Soleimani, M., & Sedaghat, N. (2015). Effect of Temperature, Relative Humidity and Packaging Film on Maintaining the Quality and Increasing the Shelf-life of Sorghum Gluten-free Bread. Iranian Journal of Nutrition Sciences and Food Technology, 10(1), 61–70.
Naji-Tabasi, S., & Mohebbi, M. (2015). Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and Characterization, 9, 110–119. https://doi.org/10.1007/s11694-014-9216-1
Sabanis, D., Lebesi, D., & Tzia, C. (2009). Development of fibre-enriched gluten-free bread: a response surface methodology study. International Journal of Food Sciences and Nutrition, 60(sup4), 174–190. https://doi.org/10.1080/09637480902721196.
Šmídová, Z., & Rysová, J. (2022). Gluten-free bread and bakery products technology. Foods, 11(3), 480. https://doi.org/10.3390/foods11030480
Srikanlaya, C., Therdthai, N., Ritthiruangdej, P., & Zhou, W. (2017). Effect of butter content and baking condition on characteristics of the gluten-free dough and bread. International Journal of Food Science and Technology, 52(8), 1904–1913. https://doi.org/10.1111/ijfs.13467
Trần, T. M. T., Võ. T.T.T, Huỳnh. T. K.C., Vi. N.T., & Trần. N. P. L. (2022). Tối ưu hóa tỷ lệ nguyên liệu, nhiệt độ nướng và ảnh hưởng của bao bì bảo quản đến tính chất bánh quy bổ sung lêkima. Tạp chí Khoa học Đại học Cần Thơ, 58(5), 144–153. https://doi.org/10.22144/ctu.jvn.2022.227
Trần, T. M.T., Đặng, T. C. T., Trần, T. N. T., Trần, T. T. L., Nguyễn, N.T. T., & Trần., N. P. L. (2025). Nghiên cứu ảnh hưởng của loại bao bì bảo quản đến tính chất vật lý và vi sinh của bột sa kê. TNU Journal of Science and Technology, 230(01), 48–55. https://doi.org/10.34238/tnu-jst.10660
Trần, T. M. T., Nguyễn T. B. N., Trần T. T. L., Lê V. L. P., Nguyễn T. N. T., & Nguyễn T. N. Y. (2022). Nghiên cứu ảnh hưởng của công đoạn tiền xử lý và sấy đến hoạt độ của hệ enzyme peroxidase và màu sắc của bột Sa Kê (Artocarpus altilis). Tạp chí Nông nghiệp và Phát triển nông thôn, 445, 54–61.
Troadec, R., Regnault, S., Nestora, S., Jacolot, P., Niquet-Léridon, C., Anton, P., & Jouquand, C. (n.d.). Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread. European Food Research and Technology, 2023(11), 249. https://doi.org/10.1007/s00217-023
Wang, K., Lu, F., Li, Z., Zhao, L., & Han, C. (2017). Recent developments in gluten-free bread baking approaches: A review. Food Science and Technology, 37(Suppl. 1), 1-9. https://doi.org/10.1590/1678-457X.01417.