Optimisation of structure-supporting agents in gluten-free Arabic bread by response surface methodology
1993
Noureddine, A.M.
Response surface methodology was utilised to analyse the effects of methocel, egg-albumen and gum arabic on the sensory properties of gluten-free Arabic bread baked from a formula based on pregelatinised rice and corn starch, and corn flour. A rotatable central-composite design consisting of three variables (methocel, egg-albumen and gum arabic), five level (1.37g, 2g, 3g, 4g, 4.63g) pattern with 20 runs (gluten-free formulations) prepared over three blocks, was used to develop models for the different sensory responses. Responses were affected mostly by changes in methocel and egg-albumen levels and to a lesser extent in gum arabic levels. When 3g of gum arabic were included in the bake mix, gluten-free Arabic breads compatible with regular wheat bread in the size and frequency of cracks, separation of layers, ability to fold and roll, tearing quality, hardness, adhesiveness and cohesiveness were obtained at methocel levels less than or equal 4.12g and greater than or equal 2.1g and egg-albumen levels greater than or equal 2.18g and less than or equal 4.11g Higher levels (4.63g) of gum arabic resulted in more cohesive products and at the lower levels (1.37g) of the gum, loaves were less cohesive and inferior to wheat bread in their ability to fold and roll. All breads possessed a noted corn flavour, a light-yellow crumb with apparent waxy patches and staled at a faster rate than regular wheat bread.
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