Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten‐free Barbari bread using response surface methodology

Optimization of gluten‐free rice‐based Barbari bread formulation using response surface methodology was investigated in the current study. The effect of three independent variables including amaranth flour (25%, 40%, and 55%), whey protein powder (5%, 7.5%, and 10%), and xanthan gum (0.5%, 0.75%, and 1%) on bread porosity, firmness, and sensory attributes was evaluated. The optimized formulation was obtained with amaranth flour 49%, whey protein 0.88%, and xanthan gum 0.9%. Under these conditions, the firmness, porosity, and sensory score were 2.55 N, 29.95%, and 3.88, respectively. Furthermore, the amount of protein, lipid, ash, and crude fiber as well as specific volume of the optimized sample were significantly (p