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http://dx.doi.org/10.9721/KJFST.2020.52.5.510

Effect of kneading and fermentation conditions on the quality of gluten-free rice bread  

Jo, Youngje (National Institute of Crop Science, Rural Development Administration)
Chun, Areum (National Institute of Crop Science, Rural Development Administration)
Sim, Eun-Yeong (National Institute of Crop Science, Rural Development Administration)
Park, Hye-Young (National Institute of Crop Science, Rural Development Administration)
Kwak, Ji-Eun (National Institute of Crop Science, Rural Development Administration)
Kim, Mi-Jung (National Institute of Crop Science, Rural Development Administration)
Lee, Choon-Ki (National Institute of Crop Science, Rural Development Administration)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.5, 2020 , pp. 510-515 More about this Journal
Abstract
In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95℃ showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95℃ and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.
Keywords
rice flour; gluten-free rice bread; kneading condition; fermentation conditions;
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