| Summary: | <em>Colocasia esculenta</em> represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of <em>Colocasia</em> spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, <em>Colocasia</em> spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.
|
|---|
