Effects of β-amylase on the properties of gluten-free bread prepared with finely powdered rice flour

Abstract

Various uses for rice flour have been investigated to increase the consumption of rice in Japan. In this study, bread was made using finely powdered rice flour with added β-amylase, and the properties were examined as compared to bread without β-amylase (control). The dough contained a certain amount of hydroxypropyl methyl cellulose (HPMC) to swell the bread. The following results were obtained : the specific volume of the rice flour bread increased with the addition of 0.05~0.1 % β-amylase as compared to the control, and a soft crumb was maintained with added β-amylase two days after baking. Furthermore, in a comparison of properties at different parts of the bread crumb, the middle layer showed higher stable properties than the upper and lower layers of the crumb.