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Combined Effects of Vital Gluten, Gum, Emulsifier, and Enzyme on the Properties of Rice Bread  

Kim, Kyung-Eun (Department of Food Science and Biotechnology, Kyungwon University)
Lee, Young-Tack (Department of Food Science and Biotechnology, Kyungwon University)
Publication Information
Food Engineering Progress / v.13, no.4, 2009 , pp. 320-325 More about this Journal
Abstract
The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.
Keywords
rice bread; vital gluten; gum; emulsifier; enzyme; baking properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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