Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements
G.L. Ylimaki, Z.J. Hawrysh, R. T. Hardin, A. B. R. Thomson
Journal of Food Science
Abstract
ABSTRACT A gluten‐free wheat bread replacement was developed from rice flour (80%) and potato starch (20%). Using objective measurements as responses, response surface methodology was utilized to find carboxymethylcellulose (CMC)‐hydroxypropylmethylcellulose (HPMC)‐water combinations which could successfully replace gluten in the rice flour yeast breads from each of three rice flours. CMC and water had the greatest effect on the responses measured; HPMC had the least. Rice bread formulations were found that resulted in breads which met wheat (white) bread reference standards for specific volume, crumb and crust color, Instron firmness and % moisture.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
CMC and water had the greatest effect on responses measured
“CMC and water had the greatest effect on the responses measured; HPMC had the least.”
rice flour yeast breads developed using response surface methodology
“Using objective measurements as responses, response surface methodology was utilized to find carboxymethylcellulose (CMC)‐hydroxypropylmethylcellulose (HPMC)‐water combinations which could successfull...”
rice bread formulations resulted in breads that met wheat (white) bread reference standards
“Rice bread formulations were found that resulted in breads which met wheat (white) bread reference standards for specific volume, crumb and crust color, Instron firmness and % moisture.”