title: Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
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.
authors.affiliation: Apit Innovation Research and Development Center, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Ongkarak, Thailand.
authors.forename: Rakkhumkaew
authors.initials: R
authors.lastname: Numfon
mesh_terms: D001939:Bread / Q000032:analysis / Q000592:standards*; D003102:Colloids / Q000032:analysis / Q000737:chemistry*; D055050:Diet, Gluten-Free; D005433:Flour / Q000032:analysis; D005524:Food Technology; D005638:Fruit; D005983:Glutens / Q000032:analysis; D012275:Oryza
chemical_list: D003102:Colloids; D005983:Glutens
keywords: Hydrocolloids; bakery products; physical properties; sensory properties