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KMID : 1134820210500060604
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.604 ~ p.611
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Physicochemical Properties of Gluten Free Rice Pan Bread with Chickpea Flour Supplementation
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Kim Weon-Mo
Yoon Ki-Hong
Lee Gyu-Hee
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Abstract
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This study was conducted to enhance the nutrition of gluten-free rice bread prepared using rice powder and processed rice powder by supplementing with chickpea flour (CPF), and to confirm improvement in the properties of the final product. Gluten-free rice bread was prepared by replacing 3, 6, 9, and 12% of the rice powder with chickpea flour, and changes in the properties during baking and storage were measured and compared. The values were plotted using the principal component analysis (PCA). Baking aptitude analysis revealed no significant difference in the volume and specific volume of gluten-free rice bread without chickpea flour (0%) and supplementation with 3% chickpea flour. Assessing for alterations during the storage period revealed decreased cohesiveness with increasing chickpea flour supplementation; however, no significant difference was observed between 0% and 3% CPF. The principal component analysis of the change in physical properties during storage of gluten-free rice bread with different CPF supplementations revealed a variance proportion of 0.697 to PC1, and 0.263 to PC2. Moreover, no differences were obtained in the characteristics of 0% and 3% CPF during the storage period. In conclusion, supplementation with 3% chickpea flour is determined to be optimal for the preparation of gluten-free rice bread using rice flour and processed rice flour.
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KEYWORD
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gluten free, rice pan bread, chickpea flour, physical properties, principal component analysis
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