Food Properties Assignment Example | Topics and Well Written Essays - 2750 words

Food Properties - Assignment Example However, even though the baking chefs love their gluten products, physicians are of the opinion that one needs to avoid gluten products. The reason being the adverse health effects the gluten has on human health. This projects aims to compare the characteristics and sensory evaluation of each bread product and discuss about the advantages and drawbacks of the final products. For the purpose of this project breads will be made using different types of flour- chestnut flour, white rice flour and wheat flour using different proportions of each in the recipes. Gluten is a protein that has a potential of causing health problems. Celiac diseases are a disease of the immune system and intake of gluten initiates an immunological response which leads to damage of the stomach lining (A.D.A.M. Medical Dictionary, 2014). Gluten is also a well known allergen (Guandalini,2007) and it has been seen that children exposed to gluten at an early end become increasingly susceptible to celiac diseases. Chestnut flour is today used as a healthier alternative to other gluten-containing flours. Chestnut flour is derived by grinding dried chestnuts. It has a grayish appearance and a sweet flavor. Chestnuts being low in both calories and fat content are used as an healthier component in many recipes. Chestnut flour is gluten-free flour which means that the breads and other products that are prepared from this flour do not rise and therefore are dislike by many. The spongy texture of bread is lost owing to the absence of gluten which is primarily responsible for making the bread rise. However, this flour has nutritional and health benefits. Firstly, being low in fat content it is much healthier than common flour. Chestnut flour addition to any flour increases fiber and ash content (Jozinovic et al,2012,p26). Chest nut flour contains a large amount of vitamins