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http://dx.doi.org/10.3746/jkfn.2016.45.9.1324

Effects of Hydrocolloids on Quality Characteristics of Bread with Rice Flour  

Kim, Yang-Hoon (Department of BioFood Sci. & Technol., Agri. Livestock Graduate School, Konkuk University)
Lee, Jeong-Hoon (Department of Bioresources and Food Science, Konkuk University)
Lee, Si-Kyung (Department of Bioresources and Food Science, Konkuk University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.9, 2016 , pp. 1324-1332 More about this Journal
Abstract
The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% different hydrocolloids based on baker's%. Loaf volume, specific loaf volume, baking and cooling loss rate, moisture content, crumb texture and color, and sensory evaluation were determined. Breads containing HPMC and GM showed the highest loaf volumes, but the difference was not significant. Bread containing GM showed the lowest baking and cooling loss rate (7.03 and 7.78%, respectively), and the highest moisture content. Breads containing HPMC and GM showed increased springiness and decreased hardness based on texture profile analysis. Cohesiveness, chewiness, and gumminess of breads containing GM and HPMC showed their lowest values, whereas breads containing XG revealed their highest values. Bread with HPMC showed lightest coloured crumbs. In the sensory evaluation, bread containing GM and HPMC presented their highest scores, whereas bread containing XG showed the lowest scores. Overall, HPMC and GM significantly and positively affected quality characteristics of bread.
Keywords
hydrocolloids; composite flour; rice flour; breads; quality characteristics;
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