Effect of Adding Gelatinized Rice and Polysaccharide on the Rheological Properties and Sensory Characteristics of Gluten-free Rice Flour Bread

Abstract

  The effect on elasticity and taste by adding gelatinized rice and polysaccharide to rice bread was investigated. Elasticity factor 1, indicating the hardness of bread, was significantly lower in bread containing gelatinized rice (gelatinized rice bread) than in bread made with rice flour only (control bread) 48h after baking. Gelatinized rice bread containing polysaccharide, glucomannan, chitin nano fiber or alginic acid was prepared and an elasticity factor 1 was determined. It was revealed that the addition of polysaccharide had the effect of lowering the elasticity factor 1. Sensory testing of gelatinized rice bread 24h after baking revealed higher scores in crumb grain, softness, sweetness, breadiness, and total preference, and 48h after baking revealed higher scores in crumb grain and softness than those for control bread. On the other hand, there were no significant differences between polysaccharide-added gelatinized rice bread and gelatinized rice bread.