Abstract
In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing.
Highlights
IntroductionGluten is a major protein component of some cereals fundamental in the functional properties of flour and rheological properties of the dough in bakery application (Bender & Schönlechner, 2020; El Khoury et al, 2018; Kan et al, 2017).there has been an increase in the quantity of diagnosed patients with gluten-sensitive enteropathy and other glutenrelated disorders (such as wheat allergies and non-celiac gluten sensitivity), as well as the number of consumers interested in wheat-free who believe that gluten-free products are better than their wheat-containing analogs (Conte et al, 2016; El Khoury et al, 2018; Prada et al, 2019)
This work provides meaningful information concerning the sensory characteristics of gluten-free bread elaborated from rice flour mixed with starch and highlights that some attributes, as higher values of protein and lipids, driving the acceptability
The mixed-use of rice flour and cassava starch is encouraged for formulations of gluten-free bread to optimize the sensory quality
Summary
Gluten is a major protein component of some cereals fundamental in the functional properties of flour and rheological properties of the dough in bakery application (Bender & Schönlechner, 2020; El Khoury et al, 2018; Kan et al, 2017).there has been an increase in the quantity of diagnosed patients with gluten-sensitive enteropathy and other glutenrelated disorders (such as wheat allergies and non-celiac gluten sensitivity), as well as the number of consumers interested in wheat-free who believe that gluten-free products are better than their wheat-containing analogs (Conte et al, 2016; El Khoury et al, 2018; Prada et al, 2019). Global market data indicated that gluten-free product sales are forecasted to increase by a compound annual growth rate of 10.4% between 2015 to 2020 (Masih & Sharma, 2016). The sensory and technological attributes of gluten-free bread have been reported as the most judgemental variables considered for purchase decisions (Nascimento et al, 2014; Wang et al, 2017). Many gluten-free products available on the market are of poor technological quality, exhibiting low volume, with a flat appearance, pale crust, crumbly texture, high staling rate, bland flavour, besides considerable variation in the nutrient composition, with low protein and high-fat contents (Nascimento et al, 2014; Wang et al, 2017)
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