Development of gluten-free and gum-free rice bread: influence of ingredients, hydration and processing time on bread quality

Abstract

Gluten-free and gum-free breads were developed, with thefocus on the impact of raw materials (rice grain or flour) and processingconditions (pre-hydration and mixing time). The evaluation of bread qualityprimarily involved after the measurement of specific volume (BV), alveolar area(AA), and crumb hardness both before and storage. BV varied within 1.99?2.97ml/g for rice bread and 2.14?2.26 ml/g for flour bread, with control(containing xanthan gum) values of 2.65 and 3.11 ml/g for rice and flour bread,respectively. An increase in AA was observed (rice: 0.5?1.9 mm2 andflour: 0.76?2.0 mm2) compared to controls with gum (rice: 0.36 andflour: 1.41 mm2). Pre-hydration of ingredients and reduced mixing timeimproved bread quality: volume of bread from hydrated rice and 4 min of mixingtime was comparable to that of gum control. Although the aging process,measured by hardness, was faster than in gum-containing bread, process conditionswere identified that delayed aging. This information is essential and valuablefor future research.