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A response surface methodology (RSM) for optimizing the gluten free bread formulation containing hydrocolloid, modified starch and rice flour
Authors: Dwivedi, M., N.S. Deora, H.N. Mishra, V. Meda, and O.-D. Baik
Identifier: CSBE13112
Download file: https://library.csbe-scgab.ca/docs/meetings/2013/CSBE13112.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Saskatoon 2013
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Description: The replacement of gluten presents a major technological challenge, as gluten is an essential structure-building protein, contributing to the appearance and crumb structure of bread. In the present study, the level of interaction between xanthan and modified corn starch was found to be dependent on the concentration of different individual components used in the formulation. To establish the functional relationship between corn starch and xanthan gum, response surface methodology (RSM) with a central composite design was employed. Three quantitative controllable factors (independent variables) were considered: levels of xanthan gum (X1), corn starch (X2) and gelatinized rice flour (X3).Quality attributes of bread in terms of oven spring, bread specific volume, crust and crumb colour, textural properties (firmness, gumminess chewiness, and resilience) and moisture content were measured and compared to those of wheat bread for the optimization of the independent variables. The experimental data for each response variable were fitted to the second order quadratic equation. The optimum formulation, determined from the data, contained 30% (w/w) of corn starch, 0.7% (w/w) xanthan gums and 30 % (w/w) of gelatinized rice flour. Shelf life studies of the optimized bread was carried out for period of 6 days, which showed decreasing crumb moisture and increasing crumb firmness with time. Linear model was fitted to establish predictive shelf life.
Keywords: response surface methodology,gluten free,xanthan gums,modified starch
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Citation: Dwivedi, M., N.S. Deora, H.N. Mishra, V. Meda, and O.-D. Baik. 2013. A response surface methodology (RSM) for optimizing the gluten free bread formulation containing hydrocolloid, modified starch and rice flour. CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Volume:
Issue:
Pages -
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Date: 2013-07-07
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Session name: Bioprocessing, Biomass
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: The replacement of gluten presents a major technological challenge, as gluten is an essential structure-building protein, contributing to the appearance and crumb structure of bread. In the present study, the level of interaction between xanthan and modified corn starch was found to be dependent on the concentration of different individual components used in the formulation. To establish the functional relationship between corn starch and xanthan gum, response surface methodology (RSM) with a central composite design was employed. Three quantitative controllable factors (independent variables) were considered: levels of xanthan gum (X1), corn starch (X2) and gelatinized rice flour (X3).Quality attributes of bread in terms of oven spring, bread specific volume, crust and crumb colour, textural properties (firmness, gumminess chewiness, and resilience) and moisture content were measured and compared to those of wheat bread for the optimization of the independent variables. The experimental data for each response variable were fitted to the second order quadratic equation. The optimum formulation, determined from the data, contained 30% (w/w) of corn starch, 0.7% (w/w) xanthan gums and 30 % (w/w) of gelatinized rice flour. Shelf life studies of the optimized bread was carried out for period of 6 days, which showed decreasing crumb moisture and increasing crumb firmness with time. Linear model was fitted to establish predictive shelf life.
Keywords: response surface methodology,gluten free,xanthan gums,modified starch
Résumé:
Mots-clés:
Citation: Dwivedi, M., N.S. Deora, H.N. Mishra, V. Meda, and O.-D. Baik. 2013. A response surface methodology (RSM) for optimizing the gluten free bread formulation containing hydrocolloid, modified starch and rice flour. CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Volume:
Issue:
Pages -
Contributor:
Date: 2013-07-07
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Session name: Bioprocessing, Biomass
Other information:
Type: Text.Article
Format: PDF
Publication type: Technical conference
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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