Abstract
ABSTRACTA gluten‐free wheat bread replacement was developed from rice flour (80%) and potato starch (20%). Using objective measurements as responses, response surface methodology was utilized to find carboxymethylcellulose (CMC)‐hydroxypropylmethylcellulose (HPMC)‐water combinations which could successfully replace gluten in the rice flour yeast breads from each of three rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Rice bread formulations were found that resulted in breads which met wheat (white) bread reference standards for specific volume, crumb and crust color, Instron firmness and % moisture.
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