fa تولید نان باگت بدون گلوتن حاوی هیدروکلوئیدها (هیدروکسی پروپیل متیل سلولز و صمغ فارسی) جهت بیماران سلیاکی میکروبیولوژی (صنایع غذایی) Microbiology (Food Industry) پژوهشي Research <div style="text-align: justify;"><strong><em>Background & Objective:</em></strong> Celiac disease is an autoimmune disorder of the small intestine<span dir="RTL">.</span> The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products. The aim of this study was to investigate the preparation of baguette bread with corn and rice flour combined with gums.<br> <strong><em>Materials & Methods</em></strong><strong>:</strong> Gluten-free baguette bread was prepared with a mixture of equal parts of corn and rice flour with hydroxy propyl methyl cellulose and Persian gums in different concentrations (0.25, 0.5, 0.75, 1%).<br> <strong><em>Results</em></strong><strong>:</strong> The results showed that hydroxy propyl methyl cellulose and Persian gums cause the yield of dough to increase significantly and decrease yield percent of baguette gluten free bread compared to control samples. By adding gums, water content and fiber of samples in compared control treatment increased. Moreover, gums increased the volume and improved the color appearance of baguette bread samples containing gum, but there was no significant difference in uniformity characteristics of the back of gluten-free baguette samples. Adding gums reduce the staling time after cooking baguette bread containing gum (by sensory and texture analyzer). Furthermore, adding gums increases the volume of baguette bread samples containing gum.<br> <strong><em>Conclusion</em></strong><strong>:</strong> The results show that the use of corn and rice flour with hydroxy, propylmethylcellulose gums and Persian gum is possible to produce gluten-free baguette and can be used in the diet of celiac patients.<br> &nbsp;</div> Baguette Bread, Hydroxy propyl methyl cellulose, Persian gums, Corn, Rice 3016 3027 http://jabs.fums.ac.ir/browse.php?a_code=A-10-2528-4&slc_lang=fa&sid=1 Asiye Ahmadi Dastgerdi آسیه احمدی دستگردی as.ahmadi17@gmail.com 1281913219 100319475328460024804 Yes Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران Akram Ghahramani-Chermahini اکرم قهرمانی چرمهینی ghahramaniakram203@gmail.com 100319475328460024805 100319475328460024805 No Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran گروه علوم و صنایع غذایی، دانشگاه فردوسی، مشهد، ایران Majid Gholami Ahangaran مجید غلامی آهنگران mgholami6@gmail.com 100319475328460024806 100319475328460024806 No Department of Poultry Diseases, Veterinary Medicine Faculty, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran گروه علوم درمانگاهی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران Manoochehr Momeni-Shahraki منوچهر مومنی شهرکی momeniman@yahoo.com 100319475328460024807 100319475328460024807 No Department of Food Hygiene, Veterinary Medicine Faculty, Shahrekord University, Shahrekord, Iran گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهرکرد، ایران