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Shimelis Admassu Emire
Shimelis Admassu Emire
Food Engineering Graduate Program, Department of Chemical Engineering, Addis Ababa Institute of Technology, P.O.Box 385,
Ethiopia
Publications
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Research Article
Optimization of Formulation and Process Conditions of Gluten-Free Bread from Sorghum using Response Surface Methodology
Author(s): Shimelis Admassu Emire and Dawit Demelash TirunehShimelis Admassu Emire and Dawit Demelash Tiruneh
Grain and flour characterizations of two improved sorghum varieties (Gambella-1107 and 76T1#23) grown in Ethiopia was conducted from the perspective of their incorporation into Gluten-Free Bread (GFB). The sample varieties were evaluated for physicochemical and functional properties and their antinutrient compositions. In addition, GFB was produced from sorghum flour (50% flour weight basis), corn flour (20%), potato flour (10%) and chick pea flour (20%). Response Surface Methodology (RSM) was used to optimize the formulation and process conditions. The independent variables (factors) for the experiment were egg albumin level, milk powder level, baking temperature and time. The investigated responses were volume expansion, moisture loss, loaf height and bread hardness. Overall optimization, conducted by overlaying the 3-D plots under investigation, was able to identify an optimal rang.. View More»
DOI: 10.4172/2157-7110.1000155