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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1639-1648
Exploring the applicability of tamarind gum for making gluten-free rice bread
Kyoung-jin Jang1, Ye Eun Hong1, Yujin Moon1, Soojeong Jeon1, Stevan Angalet2, Meera Kweon1
1Department of Food Science and Nutrition, Pusan National University, Busan, South Korea 46241, 2Angalet Group International, LLC, Elmhurst, IL 60126, USA
ABSTRACT
The present study explored the applicability of tamarind gum in making gluten-free rice bread. Hydration properties of gums and pasting properties of rice flour with the gums were analyzed with Rapid ViscoAnalyzer. Batter properties and bread quality characteristics of rice bread containing gums were analyzed. Except for guar and xanthan gum, the final viscosity after hydration of other gums and the pasting properties of rice flour with the gums were similar. The batter properties and the quality of rice bread containing tamarind gum were equivalent or superior to those containing other gums. Cross-sections of rice bread showed that addition of tamarind gum and pectin resulted in a fine appearance, but pectin may not be preferred due to its lower pH causing unpleasant sour taste and smell of the rice bread containing the gum. Therefore, tamarind gum can be a useful gum for applying to make gluten-free rice bread.
KEYWORD
Gluten-free, Rice bread, Tamarind gum, Batter property, Bread quality
Food Science and Biotechnology 2018 ; 27(6): 1639-1648
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