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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| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500438X |
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| author | Borufan Itefa Achalu Habtamu Admassu Tessema Abebe Teshome Ayele |
| author_facet | Borufan Itefa Achalu Habtamu Admassu Tessema Abebe Teshome Ayele |
| author_sort | Borufan Itefa Achalu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c960bd00ef6c41338003dd381dcb9db0 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-c960bd00ef6c41338003dd381dcb9db02025-08-20T03:56:42ZengElsevierApplied Food Research2772-50222025-12-015210113310.1016/j.afres.2025.101133Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite floursBorufan Itefa Achalu0Habtamu Admassu Tessema1Abebe Teshome Ayele2Department of Food Engineering, College of Engineering, Debre Berhan University, Ethiopia; Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, EthiopiaDepartment of Food Process Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia; Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia; Corresponding authors.Department of Food Engineering, Kombolcha Institute of Technology, Wollo University, Wollo, Ethiopia; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S277250222500438XGluten-freeComposite flourWheyBakingRSMBread-qualities |
| spellingShingle | Borufan Itefa Achalu Habtamu Admassu Tessema Abebe Teshome Ayele Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours Applied Food Research Gluten-free Composite flour Whey Baking RSM Bread-qualities |
| title | Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours |
| title_full | Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours |
| title_fullStr | Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours |
| title_full_unstemmed | Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours |
| title_short | Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours |
| title_sort | development and characterization of gluten free bread enriched with whey protein from sorghum rice composite flours |
| topic | Gluten-free Composite flour Whey Baking RSM Bread-qualities |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500438X |
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