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Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation
Author(s) -
YLIMAKI G.,
HAWRYSH Z.J.,
HARDIN R.T.,
THOMSON A.B.R.
Publication year - 1991
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.1365-2621.1991.tb05374.x
Subject(s) - food science , rice flour , response surface methodology , aftertaste , flavor , wheat flour , starch , gluten free , mathematics , chemistry , gluten , raw material , statistics , organic chemistry
Yeast 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.