Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?. Issue 6 (21st March 2022) - Ayaz, Qudsiya
Abstract: The present study explored the possibility of replacing wheat flour with rice flour, with an aim to achieve low gluten or gluten‐free flatbread using the response surface methodology approach. The process for preparation was optimized using Central Composite Rotatable Design. The independent variables‐feed composition (0:100–55:45), mixing time (2–10 min), fermentation time (30–70 min), and baking temperature (250–300°C) were studied to determine their influence on dependent variables. All quality parameters were significantly ( p < .05) influenced by independent variables. The regression models obtained for all responses showed a high coefficient of determination ( R 2 ≥ 0.99). Optimum conditions for preparation of flatbread were 52% rice flour and 48% wheat flour, 3.34 min mixing time, 70 min fermentation time and 282.12°C baking temperature. Apparent amylose and resistant starch contents were significantly ( p ≤ .05) higher in flatbread compared to its raw materials. Textural studies revealed that hardness, gumminess, and chewiness decreased with increase in rice flour levels, however, springiness, and cohesiveness increased. Practical applications: Bread is consumed globally as a staple food and plays an important role in food and nutrition security. Flatbreads are extremely popular, especially in the areas where bread constitutes a major source of dietary calories and protein. In Kashmir, flatbread comes in a variety of shapes and sizes, with key differences being in the ingredients, technology, and consistency. In order to enhance the consistency and delicacy of these food products, many changes to the formulations have been made. In Kashmir region of India, flatbreads are consumed in different forms such as chapati, lavash, and girda . However, the quality of such types of flatbreads in Kashmir is very poor owing to the use of traditional oven ( tandoor ) in which temperature control is quite difficult. Therefore, the standard industrial practice is to bake bread in an oven that is kept at a controlled constant temperature resulting in a better quality product. Furthermore, wheat contains gluten which is responsible for celiac disease which is an autoimmune digestive disease caused by the digestion of gluten. Thus, the sole treatment of this disease is consuming a low‐gluten or gluten‐free diet. Therefore, the utilization of rice flour from rice brokens could be used as a substitute for wheat flour due to lack of gluten and would ensure the utilization of this by‐product from rice milling industry, thus fetching good market value.