Optimization of process for the development of rice flour incorporated low-gluten wheat based pretzels: Evaluation of its physicochemical, thermal and textural characteristics

Abstract

This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio, baking temperature, baking time, drying temperature and yeast were varied employing central composite rotatable design (CCRD), and their effects were studied on cutting strength, expansion ratio, water solubility index, bulk density, oil absorption index, water absorption index and color. A significant (p < 0.05) effect of all the independent variables was observed on the responses studied. The regression models established against process variables were significant (p < 0.05) having high coefficient of determination (R2 ≥ 0.64). The optimum conditions for the development of low-gluten pretzels were: wheat to rice flour ratio 65:35, baking temperature 236 °C, baking time 6 min, drying temperature 103 °C and yeast level 12.00 g. The moisture and gluten levels of optimized product was significantly (p < 0.05) lower whereas ash, fat, fibre, carbohydrate, energy value, total sugars and reducing sugars were significantly (p < 0.05) higher.

Keywords

• Low-gluten
• Pretzels
• Rice
• Wheat
• Celiac disease
• Optimization