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首页> 外文期刊>Journal of Food Processing & Technology >Optimization of Formulation and Process Conditions of Gluten-Free Bread from Sorghum using Response Surface Methodology
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Optimization of Formulation and Process Conditions of Gluten-Free Bread from Sorghum using Response Surface Methodology

机译：响应面法优化高粱无麸质面包的配方和加工条件

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摘要

Grain and flour characterizations of two improved sorghum varieties (Gambella-1107 and 76T1#23) grown in Ethiopia was conducted from the perspective of their incorporation into Gluten-Free Bread (GFB). The sample varieties were evaluated for physicochemical and functional properties and their antinutrient compositions. In addition, GFB was produced from sorghum flour (50% flour weight basis), corn flour (20%), potato flour (10%) and chick pea flour (20%). Response Surface Methodology (RSM) was used to optimize the formulation and process conditions. The independent variables (factors) for the experiment were egg albumin level, milk powder level, baking temperature and time. The investigated responses were volume expansion, moisture loss, loaf height and bread hardness. Overall optimization, conducted by overlaying the 3-D plots under investigation, was able to identify an optimal range of the independent variables within which the four responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to egg albumin (2.5% flour-weight basis), milk powder (7.5%), temperature (220°C) and baking time (35 min), process conditions under which the model predicted volume expansion (597 cm3), moisture loss (4.02%), loaf height (3.43 cm) and bread hardness (3.88 N/g). The optimum GFB contain 78.9% dry matter, 12.3% crude protein, 3.9% crude fat, 2.4% crude fiber, 1.7% total ash and 58.6% total carbohydrates. Sensory evaluation indicated that the overall acceptability of the optimum GFB was much more similar to commercial GFB produced by local bakeries than the existing formulated GFB. Hence, the optimum formulation and process conditions can be used as starting point for bakers to produce GFB and to contribute to the eradication of the celiac problems in Ethiopia.
机译：从在埃塞俄比亚种植的两个改良高粱品种（Gambella-1107和76T1＃23）的谷物和面粉特性进行了分析，方法是将它们掺入无麸质面包（GFB）中。对样品品种的理化和功能特性及其抗营养成分进行了评估。此外，GFB由高粱粉（面粉重量的50％），玉米粉（20％），土豆粉（10％）和鹰嘴豆粉（20％）制成。响应表面方法学（RSM）用于优化配方和工艺条件。实验的独立变量（因素）是蛋清蛋白水平，奶粉水平，烘烤温度和时间。研究的响应是体积膨胀，水分损失，面包高度和面包硬度。通过叠加研究中的3-D图进行的整体优化能够确定独立变量的最佳范围，在该范围内同时优化了四个响应。选择作为该最佳区域的代表的点对应于蛋清（基于面粉重量的2.5％），奶粉（7.5％），温度（220°C）和烘烤时间（35分钟），模型预测的工艺条件体积膨胀（597 cm3），水分损失（4.02％），面包高度（3.43 cm）和面包硬度（3.88 N / g）。最佳GFB包含78.9％的干物质，12.3％的粗蛋白，3.9％的粗脂肪，2.4％的粗纤维，1.7％的总灰分和58.6％的碳水化合物。感官评估表明，与现有配方GFB相比，最佳GFB的总体可接受性与本地面包店生产的商业GFB更为相似。因此，最佳配方和工艺条件可以用作面包师生产GFB的起点，并有助于消除埃塞俄比亚的腹腔问题。

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