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...

Descripción completa

Detalles Bibliográficos
Autores principales: Hong, Ye-Eun, Kweon, Meera
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