Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

: The proportions of cornstarch, cassava starch, and rice flour were optimized for production of gluten-free bread (with 0% and 0.5% soy flour) to maximize specific volume (Y1,Y1′), crumb-grain score (Y2,Y2′), and bread score (Y3,Y3′). A central composite design involving cornstarch/cassava starch ratio (X1) and rice flour/cassava starch ratio (X2) was used, and 2nd-order models for Y1 and Y1′ were employed to generate response surfaces. The maxima of response surfaces for crumb-grain score and bread score indicate that optimal gluten-free bread can be prepared from 74.2% cornstarch, 17.2% rice flour, and 8.6% cassava starch. Addition of soy flour at the 0.5% level also improved bread texture.