Response Surface Methodology for Optimization of Gluten-Free Bread Made with Unripe Banana Flour

Gluten-free products have some texture drawbacks compared with gluten products. The texture of gluten-free products is improved with the addition of hydrocolloids and pregelatinized starches. The effects of hydroxypropyl methylcellulose (HPMC), pregelatinized unripe banana flour (UBF-P) and water on the quality of gluten-free bread were studied. A composite central design and response surface methodology were used. The volume, specific volume, weight, and hardness were analyzed, and image analysis of the crumb was performed. The results showed that the volume and specific volume increased with the addition of HPMC and UBF-P, while the hardness decreased. The addition of UBF-P and water increased the number and size of alveoli and affected the distribution of alveoli in crumbs. The distribution and size of the alveoli affected the physical characteristics and texture of the bread. Unripe banana flour can be used as an alternative ingredient to prepare gluten-free bread that has good quality characteristics.