Optimization of Gluten - Free Bread Formulation from bread improver and fermen-tation time

Abstract

The effects of formulation of gluten-free bread based on non-gluten flours (about 100 g) by using the concentrations of hydroxyl propyl methyl cellulose (HPMC), arranging from 1 to 1.5 g, blending with yeast from 2.5 to 3.5 g, water from 95 to 105 g, maltodextrin from 5 to 15 g and fermentation time from 20 to 40 min on specific volume and sensory value were determined. The Box–Behnken factorial design was used in these experiments with response surface methodology. The final optimum formulation of gluten-free bread contained 1.31 g HPMC, 2.96 g yeast, 100.5 g water, 10.04 g maltodextrin, and 30 min of fermentation. In sensory evaluation test and specific volume of the gluten-free rice bread from this optimization of formulation had maximum specific volume (2.4 cm3/g) and the highest score of sensory evaluation (7.4).

Keywords

• Box–Behnken
• bread improver
• gluten-free bread
• optimization
• quality evaluation