Optimization of Leavening Agents in Extruded Gluten‐Free Brewer's Rice Hard Pretzel Using Response Surface Methodology

Abstract

Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need. To produce gluten-free products, it is important to optimize the ingredients of the formulation. This research focused on optimization of the leavening agents of the most popular commercial hard pretzel formulation in which wheat flour is replaced with brewer's rice flour. This research also attempts to explain the effect of leavening agents in products containing no matrix molecules such as gluten. Response surface methodology via the central composite design was used to optimize the effects of yeast and bicarbonate of soda on the hardness (cutting strength), fracturability (brittleness), surface color, lateral expansion, expansion ratio, specific length, density (bulk, particle, material), porosity (open, close, total), water absorption index, water solubility index, water holding capacity, oil absorption index and oil holding capacity of gluten-free hard pretzel. The optimized results indicated that the gluten-free pretzel requires 8.05g yeast and 2.59g bicarbonate of soda for every 500g of brewer's rice flour. PRACTICAL APPLICATIONSThe study investigated the effect of leavening agents (yeast and sodium bicarbonate) which are critical ingredients affecting the quality characteristics, consumer preference and palatability of gluten-free hard pretzel when typical soft wheat flour was replaced with a gluten-free flour like rice or brewer's rice flour. The result guides the gluten-free industries on the importance of using the suitable amount of leavening agents for production of acceptable physicochemical and textural properties of not only hard pretzel, but also for other low moisture cereal products as well. The findings also introduce the usage of brewer's rice, a by-product of rice milling industry as one of the ingredients for the production of value-added products for all consumers' especially the celiac sufferers who need to find more reasonable price products compared to gluten ones.

Experimental Research on Energy Consumption in the Lamination and Drawing of Dough

“…Response surface methodology (RSM) was used by Paykary M. et al, (2015), to study the optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel. Through RSM was optimized the effects of yeast and bicarbonate of soda on several physical and mechanical properties (fracturability, porosity, hardness, expansion ratio, specific length, density, surface colour, water absorption index, water activity, and others).…”

Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: An optimization study

“…Response surface methodology (RSM) is a statistical technique used to model and analyze data where response of interest is influenced by many factors and at the same time optimize these responses simultaneously (Montgomery and Runger, ). The use of RSM technique has successfully been adopted in food product formulation and process optimization (Farris and Piergiovanni, ; Paykary et al, ). In this study, RSM was used to evaluate the effect of spray drying conditions on the response variables, viz., moisture content (% db), bacteria survival ratio (SR), acetaldehyde retention (%), and overall sensory acceptability (OA).…”

Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

“…Lateral expansion (LE) . LE was calculated using digital vernier caliper of ±0.001 mm accuracy as per the standard formulae (Paykary et al. , 2016) using Eqn (5):…”