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Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread

단백질과 트란스글루타미나제 첨가 글루텐 프리 쌀빵의 품질에 대한 친수콜로이드의 효과

  • Received : 2017.03.08
  • Accepted : 2017.04.19
  • Published : 2017.04.30

Abstract

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

Keywords

gluten-free rice bread;non-waxy rice flour;propylene glycol alginate;hydroxypropylmethylcelluose;quality improvement

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  2. Preparation and Quality Characteristics of Gluten-Free White Salted Rice Noodle vol.34, pp.4, 2018, https://doi.org/10.9724/kfcs.2018.34.4.375
  3. Exploring the applicability of tamarind gum for making gluten-free rice bread pp.2092-6456, 2018, https://doi.org/10.1007/s10068-018-0416-z

Acknowledgement

Supported by : Ministry of Agriculture, Food and Rural Affairs