Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread

被引：0
作者：
Misook Kim
Yeonkyung Yun
Yoonhwa Jeong
机构：
[1] Dankook University,Institute of Global Food Industry
[2] Dankook University,Department of Food Science and Nutrition
来源：
Food Science and Biotechnology | 2015年 / 24卷
关键词：
gluten-free; bread; corn starch; tapioca starch; potato starch;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Corn, potato, and tapioca starches were used to replace proportions of the rice flour in gluten-free breads and their quality characteristics were investigated. The addition of potato starch at 20 or 30% to rice flour improved dough and bread properties such as viscosity parameters, leavening power, uniform air cells, color, and delayed starch retrogradation compared to the rice bread. Moreover, the bread containing 20% potato starch showed the highest score in overall acceptability in sensory evaluation. Overall, the quality of the rice bread was improved by adding starch despite a little positive effect of corn starch.
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页码：913 / 919
页数：6
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