Resumo

MILDE, Laura B. et al. Response Surface Methodology to Optimize Gluten-Free Bread with Fat Egg and Milk. Rev. cienc. tecnol. [online]. 2009, n.11, pp.55-58. ISSN 1851-7587.

From a design previously developed, three additives were tested whose combination would replace the properties of gluten, especially with regard to textural characteristics. The variation of fat, egg and milk in three levels was analyzed, which were added to a cassava starch and corn flour-based bread, using the response surface methodology through the parameters of texture (firmness, elasticity and recovery of firmness). Considering the textural properties of the principal raw material used, it was concluded that an optimal combination would be to use intermediate levels of egg and milk and higher levels of fat, prioritizing the decrease in elasticity over firmness

Palavras-chave : Response surface methodology; Gluten-free; Cassava starch; Texture; Bread.

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