Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

• Main Authors: Azwin, Ahmad, Mimi Sakinah, A. M., S. Mohd, Ahmadi
• Format: Conference or Workshop Item
• Language: English
• Published: Universiti Malaysia Pahang 2016
• Subjects: TP Chemical technology
• Online Access: http://umpir.ump.edu.my/id/eprint/15787/1/P084%20pg607-615.pdf; http://umpir.ump.edu.my/id/eprint/15787/; http://ee.ump.edu.my/ncon/wp-content/uploads/2016/10/Proceeding-NCON-PGR-2016.zip

Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume...