Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022034521 |
| _version_ | 1797960865805238272 |
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| author | Imène Ammar Haifa Sebii Takwa Aloui Hamadi Attia Bilel Hadrich Imène Felfoul |
| author_facet | Imène Ammar Haifa Sebii Takwa Aloui Hamadi Attia Bilel Hadrich Imène Felfoul |
| author_sort | Imène Ammar |
| collection | DOAJ |
| description | This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume (3.73±0.37 cm3/g) and less baking loss (22.98±0.94%) than those of control (+) bread (2.93±0.21 cm3/g and 31.65±0.72%, respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties. |
| first_indexed | 2024-04-11T00:50:52Z |
| format | Article |
| id | doaj.art-27010e1ef27d4de4bb67a718634dddeb |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-11T00:50:52Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-27010e1ef27d4de4bb67a718634dddeb2023-01-05T08:39:07ZengElsevierHeliyon2405-84402022-12-01812e12164Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface designImène Ammar0Haifa Sebii1Takwa Aloui2Hamadi Attia3Bilel Hadrich4Imène Felfoul5Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia; Corresponding authors.Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, TunisiaUniversité de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, TunisiaUniversité de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, TunisiaDepartment of Chemical Engineering, College of Engineering, Imam Mohammad Ibn Saud Islamic University, IMSIU, Riyadh 11432, Saudi Arabia; Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, TunisiaUniversité de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia; Corresponding authors.This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume (3.73±0.37 cm3/g) and less baking loss (22.98±0.94%) than those of control (+) bread (2.93±0.21 cm3/g and 31.65±0.72%, respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties.http://www.sciencedirect.com/science/article/pii/S2405844022034521Gluten-free breadRiceCarobChickpeasMixture flour-based breadBox-Behnken experimental design |
| spellingShingle | Imène Ammar Haifa Sebii Takwa Aloui Hamadi Attia Bilel Hadrich Imène Felfoul Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design Heliyon Gluten-free bread Rice Carob Chickpeas Mixture flour-based bread Box-Behnken experimental design |
| title | Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design |
| title_full | Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design |
| title_fullStr | Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design |
| title_full_unstemmed | Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design |
| title_short | Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design |
| title_sort | optimization of a novel gluten free bread s formulation based on chickpea carob and rice flours using response surface design |
| topic | Gluten-free bread Rice Carob Chickpeas Mixture flour-based bread Box-Behnken experimental design |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022034521 |
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