Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology

摘要

Gluten replacement is one of the most challenging issues for the bakery industry.The aim of this work was to optimize rice, sorghum, and amaranth flour levels in thedevelopment of gluten‐free and additive‐free sweet bread of muffin type. Using responsesurface methodology, optimal values of 50%, 39%, and 11% for rice, sorghum,and amaranth flour, respectively, were obtained. The optimal gluten‐free bread wassofter, darker, and moister than the whole‐wheat control; however, their chemicalcomposition in terms of fat, protein, and carbohydrate content was very similar. Insensory analysis, no significant (p > .05) differences were reported between the optimizedand the control sweet bread for color and flavor, and both products had positiveoverall evaluation. Our results suggest a plausible substitution of whole‐wheatflour by gluten‐free composite flour based on sorghum, rice, and amaranth in preparationof quality gluten‐free bakery products with characteristics similar to those oftheir gluten‐containing counterparts.Practical applicationsNowadays, the demand for gluten‐free food products has been increasing. Mostcommonly, gluten free breads are made with rice, maize, or tapioca flours, eitheralone or in combination with other gluten‐free flours. However, the desirable physicalcharacteristics of these products are normally achieved by the use of hydrocolloidsor other additives which may cause low acceptance in consumers. Sorghum,rice, and amaranth grains contain no gluten but can be a rich source of protein, easilydigested carbohydrates, lipids, minerals, vitamins, and fiber. The present study providesevidence for a plausible replacement of whole‐wheat flour (sorghum, rice, andamaranth) by gluten‐free composite flour in preparation of quality, gluten‐free andadditive‐free bakery products with characteristics similar to those of their glutencontainingcounterparts.