Background. A gluten-free diet is the only treatment for diseases related to gluten intolerance. Bread is the basic ingredient of any diet. In recent years, we have observed an increase in the availability of gluten-free products on the Polish market, but their quality still differs from traditional products. The production of gluten-free food is associated with many technological difficulties in ensuring that products have the appropriate consistency and texture. Lactose intolerance is also relatively common in people who are newly diagnosed with celiac disease. Therefore, it seems advisable to undertake research aimed at replacing milk with plant-based drinks in a gluten-free bread recipe. The aim of the study was to determine the effect of the addition of plant drinks on the quality of gluten-free bread. Milk, soy, almond and rice drinks were used for baking. Gluten-free bread was subjected to a sensory evaluation. The weight, specific weight, volume, moisture, texture and color of the bread were also tested.
Results and conclusion. The type of drink used affects both the taste, aroma, structure and texture. Breads with milk substitutes have a less noticeable taste of bread and yeast. However, in the assessment of sensory desirability, the best results were obtained in the case of gluten-free bread with the addition of a soy drink. It was found that the use of plant drinks did not significantly affect the weight after baking, specific weight and moisture. The use of plant-based drinks to obtain gluten-free bread may be an alternative for people on a vegan diet.
gluten-free bread, plant-based milk, texture, sensory analysis