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

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.