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KMID : 0380620200520050510
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.510 ~ p.515
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Effect of kneading and fermentation conditions on the quality of gluten-free rice bread
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Jo Young-Je
Chun A-Reum
Sim Eun-Yeong
Park Hye-Young
Kwak Ji-Eun
Kim Mi-Jung
Lee Choon-Ki
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Abstract
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In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95oC showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95oC and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.
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KEYWORD
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rice flour, gluten-free rice bread, kneading condition, fermentation conditio
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