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Effect of butter content and baking condition on characteristics of the gluten‐free dough and bread

Srikanlaya, Chonnikarn, Therdthai, Nantawan, Ritthiruangdej, Pitiporn, Zhou, Weibiao
International journal of food science & technology 2017 v.52 no.8 pp. 1904-1913
air, baking, butter, color, crystal structure, enthalpy, gluten-free bread, gluten-free dough, glycemic index, hardness, modulus of elasticity, retrogradation, rice flour
This study aimed to investigate effect of butter content (0–30 g/100 g flour) and baking conditions hot air baking (HA), microwave baking (MW) and hot air‐microwave baking (HA‐MW) on quality of the rice flour dough and bread. The increased butter (up to 15 g butter/100 g flour) enhanced elastic modulus (G′) and viscous modulus (G″) of dough and specific volume of bread. Additionally, the increased butter improved crust colour and reduced hardness of the bread. The HA‐MW and MW conditions were useful for the gluten‐free bread by reducing baking time and predicted glycemic index (GI), regardless of butter content. However, enthalpy of retrogradation and crystallinity in the HA‐MW and MW bread stored at 4 °C for 7 days were increased and higher than those of the HA bread, indicating a faster staling. The predicted GI of both MW and HA‐MW bread remained at a medium level during storage.