Article info.

ABSTRACT

Received 16 Apr 2019
Revised 18 Jul 2019

Accepted 29 Nov 2019

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), ranging 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 (RSM). 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. The optimization of formulation of the gluten - free rice bread 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

Cited as: Loan, L.T.K. and Thuy, N.M., 2019. Optimization of Gluten - Free Bread Formulation from bread improver and fermen-tation time. Can Tho University Journal of Science. 11(3): 28-38.