Optimizing the making conditions of gluten free bread based on xanthan gum, potato starch and sorbitol

Abstract

This work aims on the production conditions of gluten free bread (GFB)by adding potato starch, xanthan gum and sorbitol. Response surface methodology was performed to optimise the making conditions using independent variables (Xanthan gum, potato starch and Sorbitol) and responses (moisture content, firmness, loaf volume and baking time). The optimum formulation, determined from the study, contained20.6 g/100g of potato starch, 0.59 g/100g xanthan gum, 5.57 g/100g sorbitol.From this study, we can confirm that the production of gluten free bread is an innovative food source for gluten insensitive or tolerant consumers in India.