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Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
Food Sci Technol Int. 2017 Jun; 23(4):310-317.FS

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+Show Affiliations

Apit Innovation Research and Development Center, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Ongkarak, Thailand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28118742

Citation

Numfon, Rakkhumkaew. "Effects of Different Hydrocolloids On Properties of Gluten-free Bread Based On Small Broken Rice Berry Flour." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 4, 2017, pp. 310-317.
Numfon R. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour. Food Sci Technol Int. 2017;23(4):310-317.
Numfon, R. (2017). Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 23(4), 310-317. https://doi.org/10.1177/1082013217690064
Numfon R. Effects of Different Hydrocolloids On Properties of Gluten-free Bread Based On Small Broken Rice Berry Flour. Food Sci Technol Int. 2017;23(4):310-317. PubMed PMID: 28118742.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour. A1 - Numfon,Rakkhumkaew, Y1 - 2017/01/24/ PY - 2017/1/26/pubmed PY - 2018/2/15/medline PY - 2017/1/26/entrez KW - Hydrocolloids KW - bakery products KW - physical properties KW - sensory properties SP - 310 EP - 317 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 23 IS - 4 N2 - 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. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/28118742/Effects_of_different_hydrocolloids_on_properties_of_gluten_free_bread_based_on_small_broken_rice_berry_flour_ L2 - https://journals.sagepub.com/doi/10.1177/1082013217690064?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -
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