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Use of Response Surface Methodology to Optimize Gluten-Free Bread Fortified with Soy Flour and Dry Milk

Instituto de Tecnologia de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, C.C. 266, 3000 Santa Fe, Argentinahsanchez{at}fiqus.unl.edu.ar

C. A. Osella

M. A. de la Torre

Instituto de Tecnologia de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, C.C. 266, 3000 Santa Fe, Argentina

The percentages of soy flour (X1) and dry milk (X2) were varied for the production of gluten-free bread to optimize batter softness (Y1), specific volume (Y2), crumb grain score (Y3), bread score (Y4) and bread protein content (Y5). A central composite design was used and second-order models for Y1 were employed to generate response surfaces. When bread protein content was decreased from 10 to 3%, specific volume increased from 3.2 to 4.6 cm3/g and bread score increased too. Nevertheless, the highest crumb grain score was obtained at 7.3% of bread protein content. The results demonstrated that a gluten-free bread can be prepared by adding 7.5% soy flour and 7.8% dry milk to a previously developed formulation, increasing its protein content from 1 to 7.3% and modifying in a small degree, its sensory quality.

Key Words: celiac disease • gluten-free bread • soy flour • dry milk

Food Science and Technology International, Vol. 10, No. 1, 5-9 (2004)
DOI: 10.1177/1082013204042067


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