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

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dc.contributor.authorNumfon R.
dc.date.accessioned2021-04-05T03:22:15Z
dc.date.available2021-04-05T03:22:15Z
dc.date.issued2017
dc.date.issuedBE2560
dc.description.abstractGluten-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.
dc.format.mimetypeapplication/pdf
dc.identifier.citationFood Science and Technology International. Vol 23, No.4 (2017), p.310-317
dc.identifier.doi10.1177/1082013217690064
dc.identifier.issn10820132
dc.identifier.other2-s2.0-85019367898
dc.identifier.urihttps://hdl.handle.net/20.500.14740/4148
dc.rights.holderScopus
dc.subject.otherBakery products
dc.subject.otherFood products
dc.subject.otherFruits
dc.subject.otherPhysical properties
dc.subject.otherSensory perception
dc.subject.otherBroken rice
dc.subject.otherChemical quality
dc.subject.otherGluten-free bread
dc.subject.otherHydrocolloids
dc.subject.otherLocust bean gum
dc.subject.otherPasting property
dc.subject.otherQuality parameters
dc.subject.otherSensory properties
dc.subject.otherColloids
dc.subject.otherGluten
dc.subject.otherAnalysis
dc.subject.otherBread
dc.subject.otherChemistry
dc.subject.otherColloid
dc.subject.otherFlour
dc.subject.otherFood handling
dc.subject.otherFruit
dc.subject.otherGluten free diet
dc.subject.otherOryza
dc.subject.otherStandards
dc.subject.otherBread
dc.subject.otherColloids
dc.subject.otherDiet, Gluten-Free
dc.subject.otherFlour
dc.subject.otherFood Technology
dc.subject.otherFruit
dc.subject.otherGlutens
dc.subject.otherOryza
dc.titleEffects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour
dc.typeArticle
dspace.entity.typePublication
swu.datasource.scopushttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85019367898&doi=10.1177%2f1082013217690064&partnerID=40&md5=b517db1bb4a0f4736566af87fdc65037

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