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Development of a yeast leavened rice bread formula


Cereal Chemistry 53(5): 626-635
Development of a yeast leavened rice bread formula
Development of a rice-flour bread formulation was undertaken to provide a product for those allergic to wheat (coeliac disease), and for patients on low-protein and low-Na diets. Certain hydroxypropylmethylcelluloses were the only useful gumtype additives capable of providing doughs with the viscosity necessary to trap fermentation gases, and with the water-release effect necessary for starch gelatinization during baking to develop a rigid, yet porous cell structure and good loaf volume. Plastic fats and surfactants, which normally improve wheat bread, had the opposite effect in rice breads. Refined vegetable oils produced satisfactory volumes, grain and texture. Initial taste panel evaluations showed that less than half the judges liked the bread. When it was identified as rice bread, more than half (19 out of 31) of the taste panel members gave a score of 5 or higher on a hedonic scale of 9.

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Accession: 005132178



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