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Effect of butter content and baking condition on characteristics of the gluten‐free dough and bread
Author(s) -
Srikanlaya Chonnikarn,
Therdthai Nantawan,
Ritthiruangdej Pitiporn,
Zhou Weibiao
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13467
Subject(s) - food science , retrogradation (starch) , gluten free , gluten , crystallinity , chemistry , materials science , starch , composite material , amylose
Summary 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.