Optimization of Gluten-Free Bread Formulation Using Sorghum, Rice, and Millet Flour by D-Optimal Mixture Design Approach

Authors
H. R. Azarbad 1
M. Mazaheri Tehrani 2
H. Rashidi 3
1 Faculty of Food Science and Technology, Ferdowsi University of Mashhad, Islamic Republic of Iran.
2 Department of Food Science and Technology, Faculty of Food Science and Technology, Ferdowsi University of Mashhad, Islamic Republic of Iran.
3 Food Industries Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Islamic Republic of Iran.
Abstract
There is an increasing interest in Gluten-Free (GF) products as the prevalence of celiac disease. Sorghum, millet, and rice flours are the most suitable cereal flours for GF products. The objective of this study was to optimize mixtures of Sorghum Flour (SF), Rice Flour (RF), and Millet Flour (MF) for production of GF bread based on D-optimal mixture design approach. The characteristics of flours including moisture, proteins, fat, ash, fiber, and pH were measured. GF bread quality parameters such as specific volume, hardness, crumb structure, image characteristics and organoleptic evaluation were also analyzed. Our results revealed that three flour blends (SF, RF, and MF) had remarkable effect on physical and organoleptic properties of GF bread. Increasing MF and SF together with decreasing RF increased specific volume and mean cell area and produced GF breads with a softer texture. Color and taste improved with incorporation of RF, SF, and MF at high levels. The organoleptic evaluation of texture was correlated to instrumental texture analysis. The optimum formulation obtained according to organoleptic evaluation, specific volume, hardness, and crumb structure contained 67.18% SF, 17.82% RF and 15% MF with combined desirability equals to 0.791. In general, the results of the present study indicate that RF, SF, and MF can be used as a substitute for wheat flour in producing high quality GF bread. The data presented in this study could be useful in producing GF bread for celiac patients.

Keywords

Subjects

1. AACCI. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Edition, Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
2. Adekunle, A. A., Ellis-Jones, J., Ajibefun, I., Nyikal, R. A., Bangali, S., Fatunbi, A. O., and Angé, A.2012. Agricultural Innovation in Ub-Saharan Africa: Experiences from Multiple Stakeholder Approaches. Accra, Ghana: Forum for Agricultural Research in Africa (FARA).
3. Alhusaini, S. S. 1985. Modification of Rice Flour and Its Potential Use in the Food Industry. LSU Historical Dissertations and Theses 4038.
4. Amadou, I., Gounga, M. E. and Le, G-W. 2013. Millets: Nutritional Composition, some Health Benefits and Processing: A Review. Emir. J. Food Agric., 25(7): 501-508.
5. Andersson, H., Ohgren, C., Johansson, D., Kniola, M. and Stading, M. 2011. Extensional Flow, Viscoelasticity and Baking Performance of Gluten-Free Zein-Starch Doughs Supplemented with Hydrocolloids. Food Hydrocoll., 25: 1587-95.
6. Azarbad, H.R., Mazaheri Tehrani, M. and Rashidi, H. 2015. Determination of Chemical, Sensory and Mechanical Texture Characteristics of Reduced Gluten Barbary Bread Made from Wheat Flour and Millet Flour Blend. J. Food Res. (Agricultural Science) Faculty of Agriculture, University of Tabriz, Iran, 26(1):139-149.
7. Badiu, E., Aprodu, I. and Banu, I. 2014. Trends in the Development of Gluten-Free Bakery Products. Food Tech., 38(1): 21-36.
8. Capriles, V. D. and Areas, J. A. G. 2014. Novel Approaches in Gluten-Free Bread Making: Interface between Food Science, Nutrition, and Health. Compr. Rev. Food Sci. F. J., 13(5): 871-890.
9. Chhavi, A. and Sarita, S. 2012. Evaluation of Composite Millet Breads for Sensory and Nutritional Qualities and Glycemic Response. Malay. J. Nutr. (MJN), 18: 89–101.
10. Dahir, M., Zhu, K. X., Guo, X. N., Aboshora, W. and Peng, W. 2015. Possibility to Utilize Sorghum Flour in a Modern Bread Making Industry. J. Acad. Ind. Res., 4(4): 128-135.
11. De la Hera, E., Talegón, M., Caballero, P. and Gomez, M. 2012. Influence of Maize Flour Particle Size on Gluten-Free Bread Making. J. Sci. Food Agric., 93(4): 924–932.
12. De la Hera, E., Rosell, C. M. and Gomez, M. 2014. Effect of Water Content and Flour Particle Size on Gluten-Free Bread Quality and Digestibility. Food Chem., 151: 526-531.
13. Dizlek, H. and Gul, H. 2009. Required Criteria for the Definition of Bread Attributes I. Miller, 16:56-65.
14. Dizlek, H. 2015. Effects of Amount of Batter in Baking Cup on Muffin Quality. Int. J. Food Eng., 11(5): 629-640.
15. Dizlek, H. and Ozer, M. S. 2016a. The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-Free Bread. Cereal Res. Commun., 44(2): 298-308.
16. Dizlek, H. and Ozer, M. S. 2016b. The Improvement of Bread Characteristics of Sunn Pest (Eurygaster integriceps) Damaged Bread Wheat by Blending Application and Using Additives. Quality Assur. Safe. Crop. Food., 8(3):427-437.
17. Dizlek, H. and Ozer, M. S. 2017. The Effects of Sunn Pest (Eurygaster integriceps) Damage Ratios on Bread Making Quality of Wheat with and without Additives. Quality Assur. Safe. Crop. Food., 9(1):79-91.
18. Dwivedi, M., Deora, N. S., Mishra, H. N., Meda, V. and Baik, O. D. 2013. A Response Surface Methodology (RSM) for Optimizing the Gluten Free Bread Formulation Containing Hydrocolloid, Modified Starch and Rice Flour. CSBE/SCGAB Annual Conference, University of Saskatchewan, Saskatoon, SK, PP. 7-10.
19. Dykes, L. and Rooney, L. W. 2006. Sorghum and Millet Phenols and Antioxidants. J. Cereal Sci., 44:236–251.
20. Eggum, B. O. and Beame, R. M.1983. The Nutritive Value of Seed Proteins. 10.1007/978-94-009-6801-1_17.
21. Emire, S. A. and Tiruneh, D. D. 2012. Optimization of Formulation and Process Conditions of Gluten-Free Bread from Sorghum Using Response Surface Methodology. J. Food Process. Technol., 3(155): 1-11.
22. Gallagher, E., Gormley, T. R. and Arendt, E. K. 2003. Crust and Crumb Characteristics of Gluten Free Breads. J. Food Eng., 56(2-3): 153-161.
23. Gallagher, E., Gormley, T. R. and Arendt, E. K. 2004. Recent Advances in the Formulation of Gluten-Free Cereal-Based Products. Trend. Food Sci. Technol., 15: 143-152.
24. Gerrard, J. A. 2002. Protein–Protein Crosslinking in Food: Methods, Consequences, Applications. Trend. Food Sci. Technol., 13(12): 391–399.
25. Gujral, H. S., Guardiola, I., Carbonell, J. V. and Rosell, C. M. 2003. Effect of Cyclodextrin Glycoxyl Transferase on Dough Rheology and Bread Quality from Rice Flour. J. Agric. Food Chem., 51(13): 3814-3818.
26. Gujral, H. S. and Rosell C. M. 2004a. Improvement of the Bread Making Quality of Rice Flour by Glucose Oxidase. Food Res. Int., 37(1): 75-81.
27. Gujral, H. S. and Rosell, C. M. 2004b. Functionality of Rice Flour with a Microbial Transglutaminase. J. Cereal Sci., 39(2): 225–230.
28. Harrington, E. 1965. The Desirability Function. Industrial Quality Control, 21(10): 494-498.
29. Iordăchescu, G., Neagu, C. and Costea, T. 2013. Sensory Evaluation of Functional Bread Obtained on Rice and Millet Flour Basis. Book of Proceedings–Inside Food Symposium, Leuven, Belgium, http://www.insidefood.eu/INSIDEFOOD_WEB/UK/WORD/proceedings/112P.pdf.
30. Kulp, K. 2000. Handbook of Cereal Science and Technology: Revised and Expanded. CRC Press.
31. Lazic, Z. R. 2004. Design of Experiments in Chemical Engineering: A Practical Guide. Wiley-VCH, Weinheim, Germany.
32. Lopez, A. C. B., Pereira, A. J. G. and Junqueira, R. G. 2004. Flour Mixture of Rice Flour, Corn and Cassava Starch in the Production of Gluten-Free White Bread. Braz. Arch. Biol. Technol., 47: 63–70.
33. Malleshi, N. G., Hadimani, N. A., Chinnaswamy, R. and Klopfenstein, C. F. 1996. Physical and Nutritional Qualities of Extruded Weaning Foods Containing Sorghum, Pearl Millet, or Finger Millet Blended with Mung Beans and Non-Fat Dried Milk. Plant Foods Hum. Nutr., 49(3):181–9.
34. Mancebo, C. M., Merino, C., Martinez, M. M. and Gomez, M. 2015. Mixture Design of Rice Flour, Maize Starch and Wheat Starch for Optimization of Gluten-Free Bread Quality. J. Food Sci. Technol., 52(10): 6323-6333.
35. Mannuramath, M., Yenagi, N. and Orsat, V. 2015. Quality Evaluation of Little Millet (Panicum miliare) Incorporated Functional Bread. J. Food Sci. Technol., 52(12): 8357-8363.
36. Marco, C. and Rosell, C. 2008. Baking Performance of Protein Enriched, Gluten Free Bread. Eur. Food Res. Technol., 227(4): 1205-1213.
37. Matos, M. E. and Rosell, C. M. 2013. Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships between Dough Rheology and Quality Characteristics. Food Bioprocess Tech., 6(9): 2331–2341.
38. Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H. M. and Arendt, E. K. 2006. Network Formation in Gluten-Free Bread with Application of Transglutaminase. Cereal Chem., 83(1):28-36.
39. Nazni, P. and Gracia J. 2014. Application of Response Surface Methodology in the Development of Barnyard Millet Bran Incorporated Bread. Intl. J. Innov. Res. Sci., Eng. Technol., 3(9): 16041-16048.
40. Nikzade, V., Mazaheri Tehrani, M. and Saadatmand-Tarzjan, M. 2012. Optimization of Low-Cholesterol-Low-Fat Mayonnaise Formulation: Effect of Using Soy Milk and Some Stabilizer by a Mixture Design Approach. Food Hydrocoll., 28: 344-352.
41. Nilufer, D., Boyacioglu, D. and Vodovotz, Y. 2008. Functionality of Soymilk Powder and Its Components in Fresh Soy Bread. J. Food Sci., 73(4): 275–281.
42. Obilana, A. B. and Manyasa, E. 2002. Millets. In: “Pseudocereals and Less Common Cereals”, (Eds.): Belton, P. S. and Taylor, J. R. N. Berlin, Springer, PP. 177–217.
43. Olatunji, O., Adesina, A. A. and Koleoso, O. A. 1989. Use of Sorghum as Composite Flour in Baking. Paper Presented at the Symposium on the Current Status and Potential of Industrial Uses of Sorghum in Nigeria, 4-6 December, Kano, Nigeria.
44. Olatunji, O., Osibanjo, A., Bamiro, E., Ojo, O. and Bureng, P. 1992. Improvement in the Quality of Non-Wheat Composite Bread. In Fifth Quadrennial Symposium on Sorghum and Millets, International Association for Cereal Science and Technology, Schwechat, Austria, PP. 45–54.
45. Osella, C., Torre, M. and Sánchez, H. 2014. Safe Foods for Celiac People. Food Nutr. Sci., 5:787-800.
46. Phimolsiripol, Y., Mukprasirt, A. and Schoenlechner, R. 2012. Quality Improvement of Rice-Based Gluten-Free Bread Using Different Dietary Fiber Fractions of Rice Bran. J. Cereal Sci., 56:389-395.
47. Rai, K. N., Gowda, C. L. L., Reddy, B. V. S. and Sehgal, S. 2008. Adaptation and Potential Uses of Sorghum and Pearl Millet in Alternative and Health Foods. Compr. Rev. Food Sci. F. J., 7(4):320-396.
48. Reilly, N. R. and Green, P. H. R. 2012. Epidemiology and Clinical Presentations of Celiac Disease. Seminars Immunopathol., 34(4): 473-8.
49. Różyło, R., Dziki, D., Gawlik-Dziki, U., Cacak-Pietrzak, G., Miś, A. and Rudy, S. 2015. Physical Properties of Gluten-Free Bread Caused by Water Addition. Int. Agrophys., 29: 353-364.
50. Sabanis, D., Lebesi, D. and Tzia, C. 2009. Effect of Dietary Fiber Enrichment on Selected Properties of Gluten-Free Bread. LWT Food Sci. Technol., 42(8): 1380-1389.
51. Sakač, M., Torbica, A., Sedej, I. and Hadnađev, M. 2011. Influence of Bread Making on Antioxidant Capacity of Gluten Free Breads Based on Rice and Buckwheat Flours. Food Res. Int., 44(9): 2806–2813.
52. Saleh, A., Zhang, Q., Chen, J. and Shen, Q. 2013. Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits. Compr. Rev. Food Sci. F. J., 12(3): 281–295.doi: 10.1111/1541-4337.12012.
53. Sarteshnizi, R. A., Hosseini, H., Bondarianzadeh, D., Colmenero, F. J. and Khaksar, R. 2015. Optimization of Prebiotic Sausage Formulation: Effect of Using β-Glucan and Resistant Starch by D-Optimal Mixture Design Approach. LWT Food Sci. Technol., 62: 704-710.
54. Schober, T. J., Messerschmitt, M., Bean, S. R., Park, S. H. and Arendt, E. K. 2005. Gluten-Free Bread from Sorghum: Quality Differences among Hybrids. Cereal Chem., 82(4): 394–404.
55. Storck, C. R., da Rosa Zavareze, E., Gularte, M.A., Elias, M. C., Rosel, C. M., Guerra Dias, A. R. 2013. Protein Enrichment and Its Effects on Gluten-Free Bread Characteristics. LWT Food Sci. Technol., 53(1): 346-354.
56. Taghdir, M., Mazloomi, S. M., Honar, N., Sepandi, M., Ashourpour, M. and Salehi, M. 2017. Effect of Soy Flour on Nutritional, Physicochemical, and Sensory Characteristics of Gluten-free Bread. Food Sci. Nutr., 5(3): 439-445.
57. Taylor, J. R. N., Schober, T. J. and Bean, S. R. 2006. Novel food and non-food uses for sorghum and millets. J. Cereal Sci., 44: 252-271.
58. Thompson, T., Dennis, M., Higgins, L. A., Lee, A. R. and Sharrett, M. K. 2005. Gluten-Free Diet Survey: Are Americans with Coeliac Disease Consuming Recommended Amounts of Fibre, Iron, Calcium and Grain Foods. J. Hum. Nutr. Diet., 18 (3): 163-169.
59. Torbica, A., Hadnađev, M. and Dapčevie, T. 2010. Rheological, Textural and Sensory Properties of Gluten-Free Bread Formulations Based on Rice and Buckwheat Flour. Food Hydrocoll., 24(6/7): 626-632.
60. Torbica, A., Hadnađev, M. and Hadnađev, T. D. 2012. Rice and Buckwheat Flour Characterisation and Its Relation to Cookie Quality. Food Res. Int., 48(1): 277-283.
61. Vittadini, E. and Vodovotz, Y. 2003. Changes in the Physicochemical Properties of Wheat-and Soy-Containing Breads during Storage as Studied by Thermal Analyses. J. Food Sci., 68(6): 2022–2027.
62. Yang, X., Wan, Z, Perry, L., Lu, H., Wang, Q., Zhao, C., Li, J., Xie, F., Yu, J., Cui, T.,
Wang,T., Li, M., and Ge, Q. 2012. Early Millet Use in Northern China. Proceed. Natl. Acad. Sci. United States of America, 109(10): 3726–3730.
63. Zhao, Y. and Ambrose, R. K. 2017. Structural Characteristics of Sorghum Kernel: Effects of Temperature. Int. J. Food. Prop., 20(11): 2630-2638.
Journal of Agricultural Science and Technology
Volume 21, Issue 1
January and February 2019
Pages 101-115