Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Impacts of Slow Juicer Residue Using Orange on Baking Quality of Gluten-Free Rice Flour Bread
Tayori TAKECHIKumiko SAITOYasuka HARAMutsumi SHIWATakayo MANNARIYoshiro HATANAKAHitoshi TAKAMURA
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2021 Volume 72 Issue 11 Pages 709-718

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Abstract

  Recently, allergic diseases such as wheat have greatly increased. The present study evaluated bread-baking performance of gluten-free rice flour bread upon slow juicer residue powder addition, with respect to effects on bread structure and palatability. By adding the slow juicer residue powder, the viscosity of the batter increased, as did the specific volume of baked bread, and fine-grained bread could be prepared. However, the addition of 8% or more powder tended to inhibit the swelling of bread. The results of the sensory evaluation indicated that the samples with 4% to 6% slow juicer residue powder were significantly better in terms of their overall favorability. These results demonstrated that the addition of the slow juicer residue powder at 4% to 5% proportions improved baking performance of bread made with gluten-free rice flour. In making bread with gluten-free rice flour, the addition of an appropriate amount of slow juicer residue powder as a thickening and stabilizing agent may be effective, and the residue powder also serves as a gluten substitute.

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© 2021 The Japan Society of Home Economics
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