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Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Srikanlaya, Chonnikarn, Therdthai, Nantawan, Ritthiruangdej, Pitiporn, Zhou, Weibiao
International journal of food science & technology 2018 v.53 no.7 pp. 1760-1770
additives, breads, chewiness, cohesion, dough, fermentation, flour, gluten, gluten-free foods, methylcellulose, porosity, rice, soy protein isolate, water uptake, wheat, whey protein concentrate
Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC increased water absorption of the rice dough (P ≤ 0.05). Adding SPI (2–4 g per 100 g flour) together with HPMC tended to increase stability time and reduce tolerance index. During fermentation, HPMC increased maximum dough height, while SPI increased final dough height (P ≤ 0.05). All addition improved tan δ (G″/G′) to be comparable to the wheat dough, but it could not improve gas production and retention. Therefore, specific volume, springiness, cohesiveness and chewiness of rice bread were lower than those of wheat bread (P ≤ 0.05). Percentage of small pores in rice bread was reduced to be comparable to wheat bread, by adding WPC. All addition could improve porosity of the rice bread.