Cargando…
Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum
The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073824/ https://www.ncbi.nlm.nih.gov/pubmed/32024061 http://dx.doi.org/10.3390/foods9020145 |
_version_ | 1783506706931646464 |
---|---|
author | Hong, Ye-Eun Kweon, Meera |
author_facet | Hong, Ye-Eun Kweon, Meera |
author_sort | Hong, Ye-Eun |
collection | PubMed |
description | The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum. |
format | Online Article Text |
id | pubmed-7073824 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-70738242020-03-19 Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum Hong, Ye-Eun Kweon, Meera Foods Article The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum. MDPI 2020-02-01 /pmc/articles/PMC7073824/ /pubmed/32024061 http://dx.doi.org/10.3390/foods9020145 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hong, Ye-Eun Kweon, Meera Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum |
title | Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum |
title_full | Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum |
title_fullStr | Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum |
title_full_unstemmed | Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum |
title_short | Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum |
title_sort | optimization of the formula and processing factors for gluten-free rice bread with tamarind gum |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073824/ https://www.ncbi.nlm.nih.gov/pubmed/32024061 http://dx.doi.org/10.3390/foods9020145 |
work_keys_str_mv | AT hongyeeun optimizationoftheformulaandprocessingfactorsforglutenfreericebreadwithtamarindgum AT kweonmeera optimizationoftheformulaandprocessingfactorsforglutenfreericebreadwithtamarindgum |