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Response Surface Methodology in the Development of Rice Flour Yeast Breads: Sensory Evaluation
The authors gratefully acknowledge financial assistance from the Medical Services Incorporated Foundation, Edmonton and the Univ. of Alberta Hospital Special Services & Research Committee. The authors also thank the trained sensory panel members for their participation. The assistance of L. Lee and L. Turner is also greatly appreciated.
ABSTRACT
Yeast breads were developed from rice flour (80%) and potato starch (20%). Using sensory measurement from a trained panel, response surface methodology (RSM) was applied to find carboxymethylcel-lulose (CMC), hydroxypropylmethylcellulose (HPMC), and water level combinations for gluten-free breads from three different rice flours. Formulations resulted in rice breads that met wheat bread reference standards for moistness, cohesiveness, yeasty flavor, adhesiveness, aftertaste, top crust and crumb color, cell size uniformity and predominant cell size. Medium grain rice flour breads met more sensory reference standards than long grain rice flour breads.