Abstract
The use of soymilk instead of water when making gluten-free rice flour bread significantly increases the dough volume after yeast fermentation. The soymilk solids function to increase the dough viscosity, reducing the amount of CO2 that is released through the dough's surface. Additionally, more CO2 is generated due to the sucrose content of soymilk. Dough made with soymilk rises better during baking than does dough made with water. We found that glycinin and β-conglycinin contained in soymilk prevent gas cells from merging or collapsing during yeast fermentation and baking. Therefore, this study suggests that the use of soymilk may affect the rising of gluten-free rice flour bread.
