DOI: 10.1094/CC-82-0609 |  VIEW ARTICLE

Application of Response Surface Methodology in the Development of Gluten-Free Bread.

D. F. McCarthy (1), E. Gallagher (1,2), T. R. Gormley (1), T. J. Schober (3), and E. K. Arendt (3). (1) Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland. (2) Corresponding author. Phone: +353-1-8059500. Fax: +353-1-8059550. E-mail: <egallagher@nfc.teagasc.ie> (3) Department of Food and Nutritional Science, National University of Ireland, Cork, Ireland. Cereal Chem. 82(5):609-615. Accepted April 4, 2005. Copyright 2005 AACC International, Inc.

The formulation of gluten-free (GF) bread of high quality presents a formidable challenge as it is the gluten fraction of flour that is responsible for an extensible dough with good gas-holding properties and baked bread with good crumb structure. As the use of wheat starch in GF formulations remains a controversial issue, naturally GF ingredients were utilized in this study. Response surface methodology was used to optimize a GF bread formulation primarily based on rice flour, potato starch, and skim milk powder. Hydroxypropylmethylcellulose (HPMC) and water were the predictor variables. Analyses of the treatments from the design were made 24 hr after baking. Specific volume and loaf height increased as water addition increased (P < 0.01). Crumb firmness decreased as water levels increased (P < 0.01). Significant interactions (P < 0.01) between HPMC and water were found for the number of cells/cm(^2). The number of large cells (>4 mm(^2)) decreased with increasing levels of HPMC and water. Optimal ingredient levels were determined from the data obtained. The optimized formulation contained 2.2% HPMC and 79% water flour/starch base (fsb) and measured responses compared favorably to predicted values. Shelf-life analysis of the optimized formulation over seven days revealed that, as crumb firmness increased, crust firmness and crumb moisture decreased.