期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 2, 页码 738-748出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.02.045
关键词
Gluten-free rice bread; Physical properties; Response surface methodology; Yeast beta-glucan; Hydroxypropylmethylcellulose
资金
- Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program [PHD/0287/2549]
Response surface methodology (RSM) was used to analyze effects of hydroxypropylmethylcellulose (HPMC), yeast beta-glucan, and whey protein isolate (WPI) on physical properties of gluten-free bread baked from formulas based on rice starch. A Box-Behnken design with three independent variables (HPMC, yeast beta-glucan, and WPI) and three levels was used to develop models for the different responses (physical properties). Individual contour plots of the different responses produced from the models were compared to the corresponding reference wheat bread data and were superimposed to locate gluten-free bread formulations that met the wheat bread standards for spread ratio, specific volume, hardness, cohesiveness, chewiness, and crumb color L* value. The optimal formulation, determined from the data, contained 435 g/100 g HPMC, 1 g/100 g beta-glucan, and 0.37 g/100 g WPI, rice starch basis. Predicted values of the optimized bread were experimentally tested and compared with the experimental wheat bread data. A good agreement among these data was observed. Moreover, the optimized rice starch bread was found to be acceptable according to the results of sensory analysis. (C) 2014 Elsevier Ltd. All rights reserved.
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