Application of response surface methodology in the development of gluten-free bread with yellow pea flour addition.

摘要

Yellow pea (Pisum sativum L.) flour fortified gluten-free (GF) bread formulation was optimized by response surface methodology (RSM) and the final product was evaluated for shelf life and sensory acceptability. A second-order model was fitted to the precooking temperature of pea flour (PTPF), water level, and proof time as the factors. Higher PTPF and lower proof time significantly (P0.05) reduced the brightness of bread crumb. Crumb firmness was influenced by the PTPF, water level and proof time. The optimized parameters for PTPF, water level, and proof time were 156.9°C, 523.8 g, and 18.0 min, respectively. The optimized bread had a brightness (L* value), specific volume, crumb firmness, and cell diameter of 68.2, 2.6 ml/g, 174.2 gf, and 3.81 mm, respectively. The optimized GF bread had longer shelf-life, but had significantly (P0.05) lower acceptance scores, than the commercial premix bread product.