Application of Response Surface Methodology in the Development of Gluten-Free Bread

ABSTRACT 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 4 mm2) decreased with increasing levels of HPMC and water. Optimal ing...

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