論文ID: 7204104
Rice bread, a gluten-free alternative to wheat bread, often suffers from poor texture due to inadequate viscoelasticity during baking. This study aimed to propose a baking method for pure rice bread by investigating the effects of hydroxypropylated potato starches (HPPS) with varying degrees of substitution on the baking performance of rice batter. First, the particle size distribution and thermal properties of HPPS were analyzed to characterize their fundamental attributes. Rice bread was then prepared using each type of HPPS, and their foaming properties were assessed. Additionally, dynamic viscoelastic measurements were performed during heating to assess rheological changes during baking. Results showed that a higher degree of substitution in HPPS reduced in the gelatinization onset temperature. Moreover, HPPS addition improved the cross-sectional structure of the rice bread. Notably, highly substituted HPPS suppressed the formation of large internal voids caused by bubble coalescence. These findings suggest that HPPS with a high degree of substitution enhances the overall quality of rice bread.
