Response surface methodology for optimization of gluten-free bread made with unripe banana flour

Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2019-09, Vol.13 (3), p.1652-1660
Main Authors: Hernández-Aguirre, M. A., Islas-Hernández, J. J., Sánchez-Pardo, M. E., Rodríguez-Ambriz, S. L., Osorio-Díaz, P.
Format: Article
Language:English
Subjects:
Alveoli
Bread
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Flour
Food Science
Gluten
Hardness
Image analysis
Image processing
Methylcellulose
Optimization
Original Paper
Physical characteristics
Physical properties
Response surface methodology
Specific volume
Starches
Texture
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Summary:Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on the quality of gluten-free bread were studied. A composite central design and response surface methodology were used. The volume, specific volume, weight, and hardness were analyzed, and image analysis of the crumb was performed. The results showed that the volume and specific volume increased with the addition of HPMC and UBF-P, while the hardness decreased. The addition of UBF-P and water increased the number and size of alveoli and affected the distribution of alveoli in crumbs. The distribution and size of the alveoli affected the physical characteristics and texture of the bread. Unripe banana flour can be used as an alternative ingredient to prepare gluten-free bread that has good quality characteristics.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-019-00082-y