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

Abstract

Cereal Chem. 82(5):609-615The 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/cm 2 . The number of large cells (>4 mm 2 ) 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. 2 Corresponding

Breadmaking performance of protein enriched, gluten-free breads

“…The improving effect of hydrocolloids on the bread volume has been reported by several authors [10,12,14,[41][42]. The addition of hydrocolloids (carboxymethylcellulose, agarose, xanthan, β-glucan, pectin) at 1% supplementation level produced an increase in the volume of gluten-free bread except for xanthan and pectin, although when the hydrocolloid dosage increased from 1% to 2% the opposite effect was observed, except for pectin [10].…”

“…The addition of hydrocolloids (carboxymethylcellulose, agarose, xanthan, β-glucan, pectin) at 1% supplementation level produced an increase in the volume of gluten-free bread except for xanthan and pectin, although when the hydrocolloid dosage increased from 1% to 2% the opposite effect was observed, except for pectin [10]. McCarthy et al [14] also reported a slight decrease in the gluten-free bread volume when increasing the addition level of HPMC.…”

“…In order to overcome the problems associated to the lack of viscoelasticity different gums -hydroxypropylmethylcellulose (HPMC), locust bean gum, guar gum, carrageenan, xanthan gum, agar-and starches (corn, cassava and potato) are often incorporated in the recipes of fermented gluten free products [6][7][8][9][10]. Among the hydrocolloids used, the HPMC is one of the most appropriate to improve the volume and texture of the rice based gluten-free breads [2,[11][12][13][14]. In addition, proteins from different sources such as soybean, egg albumen and dairy proteins can also be added to gluten-free flours in order to increase the nutritional value [15][16][17][18].…”

Influence of germination time of brown rice in relation to flour and gluten free bread quality

“…As the germination time increased, the springiness value decreased, indicating an increase in fragility and tendency to crumble when is sliced (McCarthy et al 2005). Indeed, after 12 h of germination springiness values were lower than the ones reported before in gluten free rice bread (Marco and Rosell 2008;Matos and Rosell 2012).…”

Rheological properties of refined wheat - millet flour based dough under thermo-mechanical stress

“…This has been exhibited while playing with the ingredients of composite flours for bakery products by several researchers (McCarthy et al 2005;Mezaize et al 2009;Sabanis et al 2009;Chakraborty et al 2010;Demirkesen et al 2011). …”