Publication:
Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

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Issued Date

2017

Resource Type

Article

File Type

application/pdf

ISSN

10820132

DOI

10.1177/1082013217690064

Other identifier(s)

2-s2.0-85019367898

Rights Holder(s)

Scopus

Bibliographic Citation

Food Science and Technology International. Vol 23, No.4 (2017), p.310-317

Suggested Citation

Numfon R. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour. Food Science and Technology International. Vol 23, No.4 (2017), p.310-317. doi:10.1177/1082013217690064 Retrieved from: https://hdl.handle.net/20.500.14740/4148

Title

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

Author(s)

Numfon R.

Abstract

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum. © 2017, © The Author(s) 2017.

Subject(s)

Bakery products
 Food products
 Fruits
 Physical properties
 Sensory perception
 Broken rice
 Chemical quality
 Gluten-free bread
 Hydrocolloids
 Locust bean gum
 Pasting property
 Quality parameters
 Sensory properties
 Colloids
 Gluten
 Analysis
 Bread
 Chemistry
 Colloid
 Flour
 Food handling
 Fruit
 Gluten free diet
 Oryza
 Standards
 Bread
 Colloids
 Diet, Gluten-Free
 Flour
 Food Technology
 Fruit
 Glutens
 Oryza

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URI

https://hdl.handle.net/20.500.14740/4148

Collections

Scopus: Year 1983-2021

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