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Use of Response Surface Methodology to Optimize the Formulation of Rice based Gluten Free Bread and Its CharacterizationBy Madhuresh Dwivedi, Snehasis Chakraborty, Navneet Singh Deora, H. N. Mishra
Abstract: The formulation for gluten free bread was optimized on the basis of specific volume, crumb firmness and overall acceptability of the bread. A rotatable central composite design (CCRD) was applied on three control variables viz. xanthan gum, extruded rice flour and corn starch varying within the range (-α to +α) of 0.5–1.5%, 15–35% and 15–35% w/w, respectively. All three responses were significantly (p<0.05) affected by the combinations of independent variable. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 3, Issue 2, 2014 · pp. 1–11 Read article →