Optimization of Gluten Free Rice Bread Composite Additives by Response Surface Methodology

LI Dan; WANG Min; TANG Ling; LV Qiubing

doi:10.13386/j.issn1002-0306.2020030297

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 130-137. > DOI: 10.13386/j.issn1002-0306.2020030297

LI Dan, WANG Min, TANG Ling, LV Qiubing. Optimization of Gluten Free Rice Bread Composite Additives by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(2): 130-137. DOI: 10.13386/j.issn1002-0306.2020030297

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Optimization of Gluten Free Rice Bread Composite Additives by Response Surface Methodology

College of Food Science, Sichuan Tourism University, Chengdu 610100, China

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Received Date: March 23, 2020
Available Online: January 20, 2021

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Abstract

Abstract

In this paper,the effects of Artemisia annua gum,monoglycerides,hydroxypropyl starch,whey protein and other modifiers on the quality of gluten free rice bread were studied. Based on the single factor tests,the specific volume of bread was used as the response value,and response surface analysis was used to optimize the formula of the composite additives. The results showed that Artemisia annua gum,monoglycerides,hydroxypropyl starch and whey protein could improve the texture,specific volume and sensory quality of gluten free rice bread. Finally,the optimum formula of gluten free rice bread composite additive was determined as follows:Artemisia annua gum 0.4%,GMS 1.5%,HPS 3.2%,whey protein 8.7%. In this formula,the sensory scores of gluten free rice bread was 88,specific volume was 3.54,hardness was 4.675 N,elasticity was 86.710 mm.
- gluten free,
- rice bread,
- response surface,
- composite additives

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