The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch

옥수수 전분과 찰옥수수 전분 첨가 비율에 따른 Gluten-free 제빵 특성

  • 김상숙 (한국식품연구원 감각인지연구단) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2015.07.02
  • Accepted : 2015.08.11
  • Published : 2015.08.31
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Abstract

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

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References

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