Selected structural characteristics of HPMC-containing gluten free bread: A response surface methodology study for optimizing quality

Sabanis, D; Tzia, C

dc.contributor.author	Sabanis, D	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:37:03Z
dc.date.available	2014-03-01T01:37:03Z
dc.date.issued	2011	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/21430
dc.subject	Bread	en
dc.subject	Celiac Disease	en
dc.subject	Gluten free	en
dc.subject	HPMC	en
dc.subject	Optimization	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Baked product	en
dc.subject.other	Bread	en
dc.subject.other	Celiac Disease	en
dc.subject.other	Corn starch	en
dc.subject.other	Dependent variables	en
dc.subject.other	Gluten free	en
dc.subject.other	Gluten-free bread	en
dc.subject.other	HPMC	en
dc.subject.other	Hydroxypropyl methylcellulose	en
dc.subject.other	Maize starch	en
dc.subject.other	matrix	en
dc.subject.other	Moisture content values	en
dc.subject.other	Optimal formulation	en
dc.subject.other	Overall acceptability	en
dc.subject.other	Predictor variables	en
dc.subject.other	Product quality	en
dc.subject.other	Response Surface Methodology	en
dc.subject.other	Rice flour	en
dc.subject.other	Shelf life	en
dc.subject.other	Specific volume	en
dc.subject.other	Structural characteristics	en
dc.subject.other	Thermoreversible gels	en
dc.subject.other	Viscoelastic properties	en
dc.subject.other	Food products	en
dc.subject.other	Grain (agricultural product)	en
dc.subject.other	Mathematical models	en
dc.subject.other	Modified atmosphere packaging	en
dc.subject.other	Scanning electron microscopy	en
dc.subject.other	Starch	en
dc.subject.other	Surface properties	en
dc.subject.other	Optimization	en
dc.subject.other	Zea mays	en
dc.title	Selected structural characteristics of HPMC-containing gluten free bread: A response surface methodology study for optimizing quality	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910903221604	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910903221604	en
heal.language	English	en
heal.publicationDate	2011	en
heal.abstract	Gluten free (GF) breads require a gluten replacement to provide structure and gas retaining properties in the dough and mimic the viscoelastic properties of gluten. Hydroxypropylmethylcellulose (HPMC), which forms thermoreversible gel networks on heating had proved the most effective in structuring baked products. Response surface methodology was used to optimize a GF bread formulation based on ingredients such as maize starch and rice flour, which are naturally GF. (HPMC) and water (W) were the predictor variables (factors) and loaf specific volume, crumb firmness, and overall acceptability were the dependent variables (responses) used to assess the product quality. The optimal formulation, determined from the data, contained 1.5 kg/100 kg HPMC and 88.7 kg/100 kg Water, corn starch-rice flour blend basis (sfb). The developed mathematical models for the measured responses could be successfully used for their prediction during baking. Shelf life study of the optimized formulation revealed that bread stored under modified atmosphere packaging (MAP) exhibited lower crumb firmness and moisture content values, thus remained softer through storage. Scanning electron microscopy of the crumb showed continuum matrix between starch and HPMC, in the optimized formulation, obtaining a more aerated structure. Copyright © Taylor & Francis Group, LLC.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910903221604	en
dc.identifier.isi	ISI:000287740300015	en
dc.identifier.volume	14	en
dc.identifier.issue	2	en
dc.identifier.spage	417	en
dc.identifier.epage	431	en