Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours
The effect of baking time-temperature and incorporation of liquid whey on the physical properties of whey supplemented composite sorghum-rice gluten-free bread was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected proc...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500438X |
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| Summary: | The effect of baking time-temperature and incorporation of liquid whey on the physical properties of whey supplemented composite sorghum-rice gluten-free bread was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected processing variables such as baking temperature (160–200 °c), baking time (15–25 min) and whey proportion (20–50 %) for the production of gluten-free bread made from a rice-to-sorghum flour ratio of 80:20 %. The three level factorial design was employed to evaluate the baking quality responses (specific loaf volume, baking-loss and crumb hardness) and overall acceptability of whey supplemented gluten-free bread. Using response surface methodology, optimal values of 175 °C, 19 min, and 45 % for baking temperature, baking time, and whey proportion, respectively, were obtained. The optimal gluten‐free bread has similar baking qualities in terms of specific loaf volume; 3.16±0.068 cm3/g, baking loss; 18.21±0.069 %, hardness; 6.67±0.057 N and overall acceptability (6.34 ± 0.02 %) with commercial wheat bread which was used as a control. Results of sensory properties showed that whey incorporation in composite sorghum-rice gluten-free bread does not have an adverse impact on organoleptic characteristics and overall acceptability of the product which was better than commercial bread. |
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| ISSN: | 2772-5022 |