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KMID : 0665220150280040586
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 4 p.586 ~ p.593
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Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch
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Kim Sang-Sook
Chung Hae-Young
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Abstract
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The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.
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KEYWORD
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gluten-free rice bread, corn starch, waxy corn starch, appearance, color, texture properties
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