Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation

Abstract

ABSTRACTYeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel‐lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten‐free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.