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Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements
Author(s) -
YLIMAKI G.,
HAWRYSH Z.J.,
HARDIN R.T.,
THOMSON A.B.R.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07846.x
Subject(s) - food science , response surface methodology , rice flour , wheat flour , starch , moisture , gluten , potato starch , water content , gluten free , yeast , chemistry , mathematics , materials science , composite material , raw material , chromatography , biochemistry , geotechnical engineering , organic chemistry , engineering
A 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.