Development and characterization of gluten-free bread using rice gel andrice flour

Abstract

Rice flour bread made without wheat gluten leads to an increased consumption of rice andcan be eaten by people with wheat allergies. However, because gluten-free rice flour breadshows low swelling and poor texture, a new processing technology (rice-gel) was proposedas a substitute for wheat gluten. This study usedrice flour and rice-gel to make bread, and focusedon the amount of water addedto the dough. Breadproperties were evaluatedby examining hardness andits rate of change, specific volume andcross-sectional images. Rice-gels were made from white rice or brown rice and a comparison of their properties was conducted.