Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

Content Provider	Europe PMC
Author	Mancebo, Camino M. Merino, Cristina Martínez, Mario M. Gómez, Manuel
Abstract	Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).
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ISSN	00221155
Volume Number	52
DOI	10.1007/s13197-015-1769-4
PubMed Central reference number	PMC4573150
Issue Number	10
PubMed reference number	26396377
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2015-02-25
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2015
Subject Keyword	Rheology Rice flour Wheat starch Maize starch Gluten-free bread Mixture design
Content Type	Text
Resource Type	Article
Subject	Food Science