Development of Gluten-Free, Vegan, and Protein-Rich Bread Using Response Surface Methodology

The demand for gluten-free and vegan bakery products has increased due to rising health concerns and dietary restrictions. Celiac disease is affecting a larger number of the population nowadays, which is making people switch wheat products with ones that are gluten-free. This study aimed to develop a nutritionally enhanced, gluten-free, and vegan bread using alternative flours such as brown rice flour, chickpea flour, flaxseed flour, gram flour, and psyllium husk to improve texture, structure, and sensory properties. Response surface methodology (RSM) was applied to optimize ingredient proportions and formulation. The final optimized bread formulation consisted of 3% flaxseed flour, 16% brown rice flour, 8% gram flour, 8% chickpea flour, 10% olive oil, and 3% psyllium husk. A total of 33 experimental trials were conducted to assess the effects of these ingredients on specific volume, loaf height, moisture loss, and overall acceptability. The model’s suitability was validated using analysis of variance (ANOVA) and residual plots, ensuring statistical reliability. The proximate analysis of the developed bread showed protein, fat, carbohydrate, sugar, and energy content of 6.74%, 5.0%, 45.35%, 5.29%, and 253 kcal/100 g, respectively, making it a nutritionally balanced option. The study demonstrates that optimizing gluten-free and vegan bread formulations can lead to a product with desirable sensory and structural attributes. The findings of this study contribute valuable insights into the development of plant-based, gluten-free bakery products that meet consumer expectations. Future research may explore the role of additional hydrocolloids, enzymes, or fermentation techniques to further enhance bread quality, shelf life, and market viability.