Application of Response Surface Methodology in the Development of Gluten-Free Bread From: Cereal Chemistry | Date: September 1, 2005| Author: Arendt, E K; Gallagher, E; Gormley, T R; Schober, T J; McCarthy, D F | Copyright American Association of Cereal Chemists Sep/Oct 2005. Provided by ProQuest LLC.Copyright information

ABSTRACT

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...

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