Application of response surface methodology in the development of gluten-free bread

The formulation of gluten-free (GF) bread of high quality presents a formidable challenge as it is the gluten fraction of flour that is responsible for an extensible dough with good gas-holding properties and baked bread with good crumb structure. As the use of wheat starch in GF formulations remain...

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Bibliographic Details
Published in:Cereal chemistry 2005-09, Vol.82 (5), p.609-615
Main Authors: McCarthy, D.F, Gallagher, E, Gormley, T.R, Schober, T.J, Arendt, E.K
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
breads
Cereal and baking product industries
dough
dried skim milk
extensibility
firmness
Food industries
food quality
Fundamental and applied biological sciences. Psychology
Gluten
gluten-free foods
height
hydroxypropylmethylcellulose
methylcellulose
potato starch
rice flour
shelf life
texture
volume
water
wheat starch
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Summary:The formulation of gluten-free (GF) bread of high quality presents a formidable challenge as it is the gluten fraction of flour that is responsible for an extensible dough with good gas-holding properties and baked bread with good crumb structure. As the use of wheat starch in GF formulations remains a controversial issue, naturally GF ingredients were utilized in this study. Response surface methodology was used to optimize a GF bread formulation primarily based on rice flour, potato starch, and skim milk powder. Hydroxypropylmethylcellulose (HPMC) and water were the predictor variables. Analyses of the treatments from the design were made 24 hr after baking. Specific volume and loaf height increased as water addition increased (P < 0.01). Crumb firmness decreased as water levels increased (P < 0.01). Significant interactions (P < 0.01) between HPMC and water were found for the number of cells/cm2. The number of large cells (>4 mm2) decreased with increasing levels of HPMC and water. Optimal ingredient levels were determined from the data obtained. The optimized formulation contained 2.2% HPMC and 79% water flour/starch base (fsb) and measured responses compared favorably to predicted values. Shelf-life analysis of the optimized formulation over seven days revealed that, as crumb firmness increased, crust firmness and crumb moisture decreased.
ISSN:0009-0352
1943-3638
DOI:10.1094/CC-82-0609