Maria Lidia Iancu, Bianca Maria Iancu
Volume 21, Issue 1;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Using RSM(response surfaces method) has proven to be a method that highlights the synergy components manufacturing recipe gluten free bread. The purpose of this research was to study the influence of the independent variables: the ratio starch/xanthan, starch/yeast Saccharomyces cerevisiae, starch/salt at obtaing the gluten-free loaf volume, porosity and note sensory as good as possible. We used the 23 factorial design. As a result of the creation of the mathematical model equation are obtained by regression polynomial. These models have helped to optimize the formulation and the best values of the dependent variables were obtained for the addition of 4% yeast, 1% of xanthan gum, 1.5% salt, and a constant addition of water. Reporting is made towards the main raw material starch.
celiac disease, gluten free bread, response surface, xantan