Improving Gluten-Free Bread Production with Tapioca and Corn Flour: Physicochemical Insights

Gluten-free bread production remains limited in the commercial market, mainly due to technical issues such as dough fragility and product weight loss during processing. This study aimed to evaluate the physicochemical properties of tapioca and corn flour as alternative raw materials for gluten-free bread formulation, and to assess their feasibility in large-scale production. The research utilized a comparative experimental design involving three flour samples: pure tapioca flour, pure corn flour, and a 1:1 blend of both. The physicochemical properties were analyzed through scanning electron microscopy (SEM) to observe starch and gluten granules, while protein content, water absorption capacity, and starch liquefaction numbers were quantified using standard AOAC methods. Results indicated that production without mechanical pulling or pressure yielded better texture and structure. A significant linear correlation (p < 0.01) was observed between gluten and protein content, as well as water absorption capacity. Additionally, starch content varied significantly across samples (p < 0.05) and strongly influenced liquefaction and hydration behavior (p < 0.01). These findings suggest that the appropriate physicochemical profiling of low-gluten flours supports the feasibility of consistent gluten-free bread production on a larger industrial scale.