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KMID : 1134820190480101143
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 10 p.1143 ~ p.1152
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Physicochemical Properties of Gluten-Free Rice Pan Bread by Adding Processed Rice Flour
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Kim Won-Mo
Yoon Ki-Hong
Lee Gyu-Hee
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Abstract
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To make gluten-free rice pan bread, rice flour with various amounts of processed rice flour was used and their physicochemical properties were analyzed. The dough expansion rate increased with increasing processed rice flour amount. The dough expansion rate of 10% processed rice flour (10% PRF) was higher than that of the control, which had been made with 3% hydroxypropyl methyl cellulose (HPMC) instead of PRF. The volume of gluten-free rice bread made with 10% PRF was higher than that of the control. The moisture contents in the breads containing more than 10% PRF were higher than that of control. The springiness and cohesiveness increased with increasing PRF content, but the chewiness, brittleness, and hardness decreased. Principal component analysis showed that the control and 0% PRF (only rice flour) had high brittleness and hardness, but the breads with more than 10% PRF showed a smaller value after storage. In conclusion, the processed rice flour is a substitute for HPMC and 10% PRF is a good combination with processed rice flour for producing gluten-free rice flour pan bread.
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KEYWORD
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gluten-free, rice pan bread, processed rice flour, physical properties, rice flour
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